Chivda Chat (Bhel Puri style) (Poha/Rice flakes/Atukulu mixture chat)

This is a most simplest and yummy recipe. In my childhood, during summer holidays, mom used to treat us with spicy, crispy and yummy chivda chat (mixture chat) followed by homemade icecream/juice. You can prepare chivda and preserve fresh for almost 10 days. Just before eating, take the required mixture and add onions, savory and sprinkle lemon for a great chat touch!

Ingredients
Poha thin - 1 lb
Peanuts - 1 cup
Cashews - 1/4 cup
Roasted chana dal/daliya/putnaalu - 1 cup
Corn flakes - 1 cup
Red chillies - 5
Green chillies - 3
Curry leaves - 6 sprigs
Dry coconut slices - 1/4 cup (optional)
Turmeric - 1 tspoon
Salt to taste
Garnishing
Aloo bhujia - 1/2 cup
Onions
Chat masala - 1/2 tspoon
Lime juice

Procedure
Dry roast or use little oil and roast a cup of peanuts and keep them aside. Now take a nonstick kadai, add half a spoon of oil. When oil gets heated, add poha/rice flakes and roast them on a slow flame until poha turns crispy.
Take a nonstick kadai, add little oil and fry corn flakes and keep them aside. Now to the same oil, add daliya, curry leaves, red chillies, green chillies, cashews and dry coconut slices. Fry them for couple of minutes.
Add salt, turmeric and roasted poha and cornflakes to the mixture in kadai and mix them all on a low flame. Switch off the stove and serve the mixture with roasted peanuts, aloo bhujia/savory, chat masala, onion slices and lime sprinkled. Chivda chat is ready!

Fatafat Sev Cutlet (Quick Version)

One thing that I am missing here for sure is chat items sold in carts or bhandars. Back in hyderabad, on almost every rainy day we used to make it a point to eat chats, yummy cutlets, pani poori......mouth watering!! or atleast mirchi/jalapino bajji. Though the ingredients used are same, chat taste does vary from one cart person to another. I have truly relished the taste of chat in gokul bhandar, koti, hyderabad. Well when there is a will, there can be a way....then why not make that yummy chat out here in our kitchen and enjoy!

This is a very quick and an instant recipe for sev cutlet. Main item of this cutlet is chole aloo curry (recipe shared below) and the chutneys.

Ingredients

Chole Aloo Masala curry - 1 cup

Crushed pani poori pieces (optional) - 1/4 cup

Sev / Aloo bhujia - 1/4 cup

Beaten Yogurt - 3 spoons

Red chilly powder - 1 spoon

Green chillies - 3 number

Fresh Mint leaves crushed - 2 tspoons

Onions finely chopped - as per taste

Red tangy Chutney - 2 spoons

Green chutney - 2 spoons

Corainder leaves - as desired for garnishing

Procedure
Red Chutney

Take little tamarind almost equivalent to one lemon size, cook tamarind with little water in microwave for about 3 minutes and extract the pulp. Now take a shallow fry pan, add tamarind pulp to it and add little jaggery amount equivalent to a (quarter dollar/ one rupee coin) and let them cook on a low flame. Once jaggery melts, stir the tamarind pulp well and add a spoon of chilly powder. Red chutney is ready in a jiffy.

Green Chutney

Quickly wash green chillies, mint and coriander leaves and put them all in a mixie jar. Now grind them all in to a soft paste and your green chutney is ready.

Procedure

Now comes the actual tricky part. For any chat, arrangement of the ingredients in layers and the presentation plays a major role. As we have all ingredients ready we can do it fatafat (desi word to say quickly) and much like a professional chat chef :).

• Take a serving plate, and first fill the plate with your chole aloo curry. Now add a spoon of red chutney and green chutney.
• Now garnish with onions, coriander leaves and few spoons of smooth beaten yogurt. Now add broken pani poori pieces and sev. (do not mix)
• Add another spoon of green and red chutney on top and serve.

Tasty, tempting and a delicious instant sev cutlet is ready!!!!