Ragda Chaat

For Ragda

Soak 3 tbsp vatana and pressure cook with 1/2 tsp coriander powder, 1/4 tsp haldi, 1/2 tsp salt and required water until 5 whistles. Garnish with 2 tsp chopped coriander leaves.

For Dates Imli Chutney

Heat a pan and add water as required and let it boil.

Add 1/2 tbsp chopped dates, 1 tbsp jaggery powder, 1/2 tbsp tamarind pulp and stir continuously.

Add 1/4 tsp red chilli powder, 1/4 tsp salt and 1/8 tsp chaat masala, allow it to thicken.

For Mint Chutney

In a blender, take 2 tsp chopped mint leaves, 1 tbsp chopped coriander leaves, 1/8 tsp salt, lemon juice, 1/4 tsp chopped garlic, 1/4 tsp green chilli paste and water as required.

Grind it well to make a paste.

For Chaat

Add cooked ragda, dates imli chutney, mint chutney, 1 tbsp chopped onion, 1 tbsp chopped tomato and 1 tbsp sev.

Serve.