Tuesday, September 21, 2010
When I was newly married, I used to bombard my mom with phone calls mostly concerning some recipe or the other. She reciprocated enthusiastically by not only wholeheartedly transfering her cooking knowledge over the telephone, but also went a step further by watching recipes shown on the television, meticulously taking notes and then dutifully handing them over to me. This bread chaat is again from her kitty. This recipe is a breeze to put together and is sure to please anybody on any given evening.
Ingredients (Serves one):
Bread slices (white or brown, crust removed): 2 Nos
Milk: 4 - 5 tsps
Onion / Mint / Corriander / Tomato chutney: 2 - 3 tbsp
Sev or Boondi: 1/4 cup
Tomatoes / Onions/ Cucumber/ Corriander (finely chopped): 1 tbsp each
Thick chilled curd (mixed with a pinch of salt and 1 tsp sugar): 1/2 cup
Chaat masala - to taste
Chilli powder - to taste
Rock salt - to taste
Jeera powder - to taste
Take the serving plate and start assembling the chaat one by one. Start with the crust-removed bread.
Smear chutney all over it. It can be any leftover chutney which has been used for idli, dosa, etc. If no chutney is available, just grind together 1/2 of a tomato, a fistful of corriander, a little piece of a green chilli and some salt together and pour all over the first slice of bread.
Close using the other slice like a sandwich.
Pour few tsps of milk over it. (I am really unsure why the milk is added, but it is given in the recipe. So, I unquestioningly did it).
Pour the curd all over the bread slice generously.
Now add the sev and the finely chopped tomatoes, cucumbers, onions and corriander.i
Now sprinkle all the masalas to suit your taste.
Since this recipe is from a bookmark, this plate of bread chaat goes to ‘Bookmarked Recipes – Every Tuesday’ event by Priya Mitharwal.