2 packet noodles
1/4 cup onion chopped
1/4 cup tomato chopped
1 medium size potatoes boiled & cubed
2 green chillies chopped
2 tbsp coriander leaves chopped
1 tbsp lemon juice
2 tbsp tomato sauce
1 tbsp tamarind chutney
1 tbsp Szechwan or sriracha sauce
2-3 tbsp roasted peanuts
2-3 tbsp corn (boiled)
Salt to taste
1/2 tsp red chilli powder
1 tsp chaat masala
Pomegranate seeds for garnish
Lightly crush the noddles into small pieces with palms. To make this task simpler, put the noodles in a ziplock bag and crush using a rolling pin.
Dry roast the coarsely crushed noodles on medium flame for 7-8 minutes.
After few minutes, you will see it has turned golden brown in color.
Once the noodles turn golden brown in color, switch off the flame.
Let them cool completely.
To Assemble the Chaat
In a bowl, add all sauces and mix well
Add chopped onion, tomato, and boiled potato & corn.
Add chopped green chillies and coriander leaves.
Add roasted peanuts.
Add salt, red chilli powder, and chaat masala.
Add the dry roasted Maggi.
Mix and toss without crushing the noddles.
Add the lemon juice.
Mix and Serve with pomegranate seeds
Serve immediately or else it will turn soggy.
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