Seb aur Shakarkandi Chaat

About Seb aur Shakarkandi Chaat

Ingredients

• Red apples, peeled and diced 3
• Sweet potatoes, boiled, peeled and diced 4
• Medium cucumbers, peeled and diced 2
• Mint chutney 6 tbsps
• Sweet tamarind chutney 4 tbsps
• Salt to taste
• Chaat masala 2 tsps
• Fresh coriander leaves, chopped 2 tbsps
• Fresh pomegranate pearls 3 tbsps
• Nylon sev 4 tbsps

How to Make Seb aur Shakarkandi Chaat (Stepwise Photos)

Method

1. Take apple and sweet potatoes in a mixing bowl, add cucumbers, mint chutney, sweet tamarind chutney and a little salt and mix well.
2. Transfer into a serving bowl, sprinkle chaat masala and garnish with coriander leaves, pomegranate pearls and nylon sev and serve.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps