Chaat is the most popular street food of India the very mention making
our mouths drool. The variety is again infinite. But here we will talk
about the dahi/yoghurt/ curd variety which is paired with sweet and sour
chutney made from tamarind paste/dried mango powder and jaggery and
mint/pudina chutney along with chaat masala.
Usually, it has fried ingredients like papri, bhalla or aloo tikki. But with healthier ingredients also it tastes equally good.
Benefits of Ingredients Being Used In Our Chaat
A) Jeera/Cumin seeds:
Cumin has numerous benefits when added to the dish which not only adds flavour, but also its aroma. It is a known antioxidant; it has numerous compounds which play vital role in to remove the toxins within our system by flushing them through our kidneys.
Having Jeera with water not only keeps one hydrated but is a known digestive, I myself have experienced this, soak 1tsp of cumin seeds overnight in a cup of water, boil it for 2 minute and strain.
Loaded with
minerals like Potassium cumin helps to boost our immune system which prevents
common diseases. Apart from these there are other benefits it keeps the skin
healthy, clears dermal spots, natural gift for hair care, and prevents diseases
like cancer a good natural herb for controlling diabetes and anaemia.
B) Dhaniya/Coriander
seeds:
An aromatic herb loaded with vital vitamins and micro minerals. It adds flavour and aroma when added to any dish being prepared. A source of vitamins like B, C and K along with the minerals that are beneficial for strong hair.
Helps to
control the levels of bad cholesterol as minerals hidden in it like zinc and
iron plays an important role to increases the production of RBC (Red Blood
Cells). These small looking seeds when eaten unlock their goodness. They are
known to keep inflammation at bay. The list is quite long keeping it short I
have tried to cover major points of this herb.
C) Ajwain
/Carom seeds:
Ajwain is most commonly available spices in India. It is used in wide a variety of dishes. Many get confused between cumin seeds and carom seeds, they may look alike but there are some properties like aroma that distinguishes the two. Although it is sold as a seed in the markets, they can be easily ground into a powder form at home.
Like other Indian spices they also are home remedies and natural
cures since ages. They are good for digestion, help to maintain the blood
pressure, keep the cholesterol under control, and is known to fight infections
caused due to food poisoning. They are rich in fibre and minerals.
D) RedChilli Whole:
Don’t let the word chilli or their appearance intimidate you, they are added to a dish not only for their fantastic flavour that gives zing to a dish but also impart a beautiful colour, they are widely used in all forms of cooking.
It is a
great antioxidant, and aids in keeping the blood vessel free of cholesterol deposition.
This chilli is available in the local market, both in a powder form and as a
dry whole spice, however this spice can be ground rather easily at home, but
for this you have to be a wee bit brave and adventurous as miniscule particles
which fly off into the air may cause you to sneeze along with a bit of eye
watering.
E) Hing/
Asafoetida:
A
seasoning agent as it is known, it has a strong odour because of high sulphur content,
and is a very important condiment for the Indian kitchen and cooking. Its likeable
pungent aroma fills the entire kitchen when it is added to the frying pan and
everyone immediately comes to know that this strong condiment has been added to
the dish to weave its magic of goodness. In Ayurveda it is used to treat
problems related to digestion, bronchitis and kidney stones.
F)
Sprouts:
Sprouts are formed by soaking moong sabut dal overnight. It may take 1- 3 days depending upon the weather, in rainy and humid climate it takes 1 day while in dry conditions it takes 2-3 days.
They are rich source of protein and vitamins like A, C, folic acid and K. Sprouts have antioxidant properties which helps to keep the blood vessels clear from blockages. When added to any recipe they boost benefits of the recipe. I have used them in sandwiches and lauki, they really taste good keeps one fuller for long duration. They are also good digestive and great for children as they are loaded with beneficial properties.
G)
Cornflakes:
Cornflakes are rich in dietary fibre and fortified with vitamins and minerals. It is relished by many across the world because it is convenient to store and eat, preferred as a part of the breakfast lay it is usually eaten with hot / cold milk.
Cornflakes and milk is usually term as a breakfast “On the
move” in this busy lifestyle, this combination of cornflakes and milk satiates
for a longer duration and imparts energy too. The present-day cornflakes come
various flavours and shapes which are liked by one and all.
H) Dahi/
Curd:
Known
for its probiotic properties no Indian kitchen or a meal is complete without
this. An important ingredient for a number of dishes the amazing flavours it
imparts when added to dishes in various forms can leave one yearning for more.
Not only is this had as such, but is a favourite as “Lassi” and is consumed
during the scorching Indian summers, by the glass fulls. Yogurt now is marketed in innumerable flavours.
I) Red
chilli powder:
Red chilli powder can be either brought from market or can be prepared at home as I already told you in Whole Red Chilli section. The benefits of red chilli powder is comparatively less as compared to whole red chillies, rest the benefits are the same.
J) Chaat
masala:
A
versatile combination of a number of spices and condiments which are ground
together and when added to a dish not only bring aroma and flavour, but also a
number of vitamins and minerals. This single handily transforms the dish into a
finger licking lip smacking dish and leaves one craving for more.
K)
Imli/Tamarind sweet and sour chutney:
Tamarind is a bean plant which is sour in nature, when ripe it flavour changes to sweet. Loaded with vitamins and minerals like B, B12, folate, Potassium, Magnesium, Prosperous and Iron which aid in strengthening bones and brain development leading to better intellect. Also, a known detoxifying agent.
No chaat be it
aloo, papri, dahi bhalle, Raj kachori is complete without this immensely
likeable sweet and sour sauce, to which chaat experts add many other spices and condiments
to heighten the palatability.
L) Green
mint and coriander leaves:
Mint and coriander both are the backyard herbs of every Indian home, which are added to the meals and cooling drinks freshly plucked. The natural properties in this duo have been tapped by the Indian medicinal system of Ayurveda to cure nausea, aid in digestion, keep away infections, detoxify the body and maintain healthy gut microbial flora. The very aroma of these freshly plucked herbs acts like an appetizer and they add unique colour and aroma to all the dishes they are added to.
Masala Preparation Step By Step (photo wise)
Ingredients For Masala
3 tbsp jeera cumin whole
1 tbsp coriander dhaniya seeds whole
1 tbsp ajwain
3-4 red chillies whole
2 pinches hing/ asafoetida
Step 1 --> Prepare Masala
First I would like to share a masala which is not only very healthy and digestive it also enhances the flavour of any chaat manifold.
I have roasted jeera separately on tawa and the rest of the ingredients in a heavy bottomed pan.You can roast them together also till brown and aromatic.
Roast carom seeds seeds, coriander seeds and red whole chilli till brown.
Step 2 --> Ingredients For Sprouts Chaat
What is Sprout Chaat?
This chaat is a healthy combination of sprouts, cornflakes, tamarind sauce and mint chutney that all add their flavour making it yummy and mouth-watering. It is easy to prepare at home readily available ingredients. Prepared with Indian spices that are known for there innumerable benefits, this is a must try chaat for chaat lovers at home.
Step 3 --> Sprout Chaat Preparation
You can use any sprouts.Use them raw or slightly steamed however you prefer.Instead of cornflakes you can use any ready to use muesli with or without nuts.Cornflakes give a crunchy and crispy element to the chaat replacing fried and maida papdi.
I already had mint chutney and sonth(as we call the sweet and sour chutney made from tamarind and jaggery). You can easily get the tamarind chutney readymade in the market also.Will post the recipes for chutneys when they are being made later.
Mix sprouts and cornflakes in a serving plate.
Pour curd on it and then garnish with the chutneys and the masalas. Serve immediately otherwise the cornflakes will lose their crunchiness though they will still taste good.
Fruit Chaat
Another healthy version of homemade chaat that is equally tasty, nutritious and is rich in vitamins and minerals. Combined ingredients such as Banana and pomegranate it is a healthy snacking meal.
Ingredients
Ingredients For Fruit Chaat
1 sliced banana
1/4th cup pomegranate seeds
Method Of Preparation
Add fruits in serving plate.Pour curd over the fruits.
Garnish with chutney and masala serve immediately.
Conclusion
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