Hold your horses, it’s time to reveal the mysterious case of Rasgulla and Chutney Featuring Rasgulla Chaat- I am guessing your initial reaction is “Not my cup of tea!” but I urge you to keep an open mind.
Many unexpected combinations in life yield fantastic results like Malai-Toast, and this chaat is just one of them. I was hesitant when I first tried this recipe. But as soon as I took a bite of this unconventional chaat all my doubts vanished into thin air. The sweet and spicy flavour of this spongy chaat is one of a kind. If you’re a fan of the texture of Dahi-Baras, this chaat is just for you!
Rasgullas are made of ‘Chenna’ (curd cheese) and are porous in texture. The rich and intense flavour of the chutneys penetrates the Rasgulla from within. Every bite packs a punch as it’s chatpata, meetha and teekha at the same time. This chaat is relatively healthy than other oil-laden chaats that are deep-fried.
Surprise your tastebuds with this mind-blowing chaat folks!
|2 – 4 persons
|Snack / Appetizer
Ingredients for the Rasgulla Chaat
(1 cup=200 ml, 1 tbsp=15 ml)
|8 – 10 Nos.
|Salt to taste
|Red chili powder to taste
|Chaat masala to taste
|Roasted cumin powder to taste
|Pomegranate kernels for garnish
Instructions for the Rasgulla Chaat
|Squeeze the rasgulla of its juice up to 60%. Pat dry and keep aside.
|In case the rasgullas are big you can split into 2 halves. Else layer the rasgulla as follows.
|Put a spoon of beaten curd on each. Top with a tsp of imli chutney, followed by green chutney. Season with salt, chaat masala, jeera and red chili powder. Top with sev, coriander leaves and pomegranate kernels. Serve chilled.