SHAMS CHAAT

Recipe:

For chick peas:

Soak 2 cups of chick peas (smaller ones) in water with 1 tsp of baking soda overnight.

Drain off the water, add fresh water and 2 tsp of salt and boil the chick peas. 

When half done add 1 tsp of baking soda and 1 cup of orange lentil (the special ingredient). 

Cook till lentil is completely dissolved and chickpeas are soft and there is some thick gravy left.

For chutney (sauce):

Soak 1 pao (250gms) of imli (Tamarind) in a cup of water and remove seeds. 

Grind with 1 tsp of salt, 1 cup of coriander and 1 cup of mint leaves. 

Add a tsp of red chilli powder.

For masala aalo (potatoes with spices):

Boil 1/2 kilo of potatoes and cut in cubes. 

Now in 2 tablespoon oil, add 2 tablespoon of red chilli paste (talhar mirch and garlic paste 2:1).

Add 2 tablespoon of imli (Tamarind) paste and 1 1/2 tsp of salt, 1 tsp of red chilli crushed. Cook on low heat with 1/2 cup water till potatoes are nicely done (takes around 5-10 minutes). 

Now give a tarka (shot) of curry leaves in 2 table spoon oil.

Yogurt:

In 1 cup yogurt add 1 tsp of sugar and 1/2 tsp of salt and whisk. 

Add 1/4 cup (2-3 tablespoon) water to get a runny yet thick consistency.

Chaat procedure(per serving):

In half a cup of cooked chick peas (should be hot), add 2 tablespoon of yogurt and imli (Tamarind)chatney (sauce) each, add onions and tomatoes (chopped). Now add masala aalo  (spiced potatoes) on side and garnish aalo (potatoes) with coriander leaves. Add papri (nimco waali or any papri you like). Squeeze half a lemon and sprinkle chaat masala (spices specific to this dish) on top. Serve hot and DONOT MIX before eating (thats the tag line of shams chaat for all those who have tried it!

 Note: This is papri