Nutri Chaat
Top Rated Recipe
Key Details:
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prep time: 7 hours
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Cucumber
Onion
Tomato
Potato
Chickpeas
Puffed rice
Bean sprouts
Cornflakes
Oatmeal cookies
Potato chips
About Nutri Chaat
Table of Contents
The name says it all – it is not only nutritious
it is oh so tasty
- Medium cucumber, peeled, seeded and chopped 1
- Medium onion, finely chopped 1
- Medium tomatoes, finely chopped 2
- Large potato, boiled, peeled and cut into small cubes 1
Step 1.Put cucumber, onion, tomato, potato, chickpeas, puffed rice, bean sprouts, cornflakes, oatmeal cookies, potato chips, coriander leaves, mint leaves, green chillies, red chilli powder, black pepper powder, chaat masala and salt in a mixing bowl and mix well.
Step 2.Add lemon juice and mix well.
Read MoreIngredients
- Medium cucumber, peeled, seeded and chopped 1
- Medium onion, finely chopped 1
- Medium tomatoes, finely chopped 2
- Large potato, boiled, peeled and cut into small cubes 1
- Chickpeas (kabuli chane), boiled 6 tbsps
- Puffed rice (kurmure / murmure) 6 tbsps
- Bean sprouts, blanched 3 tbsps
- Cornflakes, crushed 3 tbsps
- Oatmeal cookies, crumbled 4
- Crushed potato chips 4 tbsps
- Fresh coriander leaves, chopped 2 tbsps + to garnish
- Fresh mint leaves, chopped 2 tbsps
- Green chillies, chopped 2 tsps
- Red chilli powder ¾ tsp
- Black pepper powder ½ tsp
- Chaat masala 1½ tsps
- Salt to taste
- Lemon juice 3 tbsps
How to Make Nutri Chaat (Stepwise Photos)
Method
- Put cucumber, onion, tomato, potato, chickpeas, puffed rice, bean sprouts, cornflakes, oatmeal cookies, potato chips, coriander leaves, mint leaves, green chillies, red chilli powder, black pepper powder, chaat masala and salt in a mixing bowl and mix well.
- Add lemon juice and mix well.
- Transfer into a serving bowl and garnish with coriander leaves and serve immediately.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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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
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