Karela Chaat
Karela chaat is pretty famous in northern part of India and more specifically is from Mathura-Agra-Jaipur region.This chaat is sounds like karela but the shape of the snack is like karela hence the name is Karela chaat.Sweeter version is known as Ello-Jhello or Ghunjia in Eastern part of India.Savoury version is seasoned with some spices.It served with yoghurt and sweet(Sonth) sour(Mint-Coriander) chutneys.
Ingredients
1.In a bowl add flour ghee, carom seeds and salt and mix them well.
2.Add water little by little and knead the dough.
3.Keep it aside for atleast 10-15 minutes and let it rest.
4.Now make small round dough and start rolling them in 4 inches of diameter or
roll it like puri size.
5.Start sliting them in between and leave 1½ cm of space all around the border.
6.Start rolling it from one of the end.
7.Keep them aside and cover them with a kitchen towel until all the balls are done.
8.Heat oil in a pan and fry them on medium heat until they are golden brown.
9.Fish them out on a paper towel to absorb extra oil.
10.Let them cool on room temperature for at-least 1 hours.
This snack can be stored for more than a month.
At the time of serving break it in between(Shown in below pictures).
Place 3-4 pieces of snack in a plate.Pour yoghurt on top.Add Green Chutney and
meethi SONTH CHUTNEY over the top.Sprinkle some salt, pepper,dry mint powder,
roasted cumin powder and chaat masala.Sprinkle some fine sev. Relish it with evening
tea or any time of the day.
Ingredients
Directions
1.In a bowl add flour ghee, carom seeds and salt and mix them well.
2.Add water little by little and knead the dough.
3.Keep it aside for atleast 10-15 minutes and let it rest.
4.Now make small round dough and start rolling them in 4 inches of diameter or
roll it like puri size.
5.Start sliting them in between and leave 1½ cm of space all around the border.
6.Start rolling it from one of the end.
7.Keep them aside and cover them with a kitchen towel until all the balls are done.
8.Heat oil in a pan and fry them on medium heat until they are golden brown.
9.Fish them out on a paper towel to absorb extra oil.
10.Let them cool on room temperature for at-least 1 hours.
This snack can be stored for more than a month.
At the time of serving break it in between(Shown in below pictures).
Place 3-4 pieces of snack in a plate.Pour yoghurt on top.Add Green Chutney and
meethi SONTH CHUTNEY over the top.Sprinkle some salt, pepper,dry mint powder,
roasted cumin powder and chaat masala.Sprinkle some fine sev. Relish it with evening
tea or any time of the day.