RECIPE: ATOM BOMB CHAAT (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Atom bomb chaat 

Prep time: 40-50 minutes Cooking time: 30-35 minutes Serves: 5-6 people 

Green chutney 

Ingredients: 

  • Hara dhaniya (coriander leaves) ½ cup (packed) 
  • Pudina (fresh mint leaves) 1/4th cup (packed) 
  • Kadi patta (curry leaves) 10-12 nos. 
  • Kala namak (black salt) 1 tsp 
  • Kairi (raw mango) 1 tbsp (chopped) 
  • Teekhi hari mirchi (spicy green chillies) 5-6 nos. 
  • Kam teekhi hari mirchi (less spicy green chillies) 10-12 nos. 
  • Adrak (ginger) 1 inch 
  • Roasted chana dal 1 tsp 
  • Salt to taste 
  • Ice cubes 2-3 nos. 
  • Water as required 

Method: 

  • Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly

Red garlic chutney 

Ingredients: 

  • Kashmiri red chillies 12-15 (soaked) 
  • Garlic 8-9 cloves 
  • Jeera powder 1 tsp 
  • Black salt 1 tsp 
  • Salt to taste 
  • Water 50 ml 

Methods: 

  • Add all the ingredients in a mixer grinder and add water as required, grind to a fine paste. Keep aside to be used later. 

Sweet tamarind chutney 

Ingredients: 

  • Tamarind (imli) ½ cup 
  • Seedless dates (khajoor) 150 gm 
  • Jaggery 1 kg 
  • Jeera powder 1 tbsp 
  • Kashmiri red chilli powder 1 tbsp 
  • Dry ginger powder ½ tsp 
  • Black salt 1 tsp 
  • Black pepper a pinch 
  • Salt to taste 
  • Water 750 ml 

Methods: 

  • Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp. 
  • Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste. 
  • Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt. 
  • As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally. 
  • Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down. • Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly. 

Special spice mix 

Ingredients: 

  • Jeera (cumin seeds) 3 tbsp 
  • Kala namak (black salt) 1 tbsp 
  • Chaat masala 1 tbsp 
  • Ajwain (carom seeds) 1/4 tsp 
  • Salt 1 tsp 
  • Anardana powder 2 tbsp 
  • Kaali mirch (black pepper) 1 tsp 

Methods: 

  • Set a pan on low heat, add the jeera and dry roast until it darkens in colour and is aromatic, once roasted remove it on a plate to cool down, once cooled transfer in a grinding jar, further add the remaining ingredients and grind to a fine powder, special spice mix is ready, store in a airtight container and use accordingly. 

Assembly: Filling 

Ingredients: 

  • Boiled potatoes medium to small size as required 
  • Sprouted moong 
  • Boiled chana 
  • Raw mango (chopped) 
  • Onions (chopped) 
  • Pomegranate seeds 
  • Masala chana dal 
  • Singh dana (peanuts) 
  • Lemon juice 
  • Special spice mix 
  • Fresh coriander Topping 
  • Green chutney 
  • Red garlic chutney 
  • Sweet tamarind chutney 
  • Nylon sev 
  • Lemon juice 
  • Spice mix 
  • Fresh coriander 
  • Masala chana dal 
  • Singhdana (peanuts) 
  • Raw mango (chopped) 
  • Anardana 

Method: 

  • Now take a small or medium size boiled potatoes and cut in equal halves, further cut the tip of potatoes to make a base, further use a scoop spoon or a small size spoon to scoop out the potatoes and make cavity, reserve the scooped-out potatoes to make the filling. 
  • For making the filling, use the scooped-out potato, sprouted moong, boiled chana, raw mangoes, onions, pomegranate seeds, masala chana dal, Singhdana, lemon juice, special spice mix & fresh coriander, mix well and fill the boiled potatoes cavity with the filling. 
  • Further place the potatoes over the plate or the platter, and top it with the toppings, add all the ingredients of the topping and serve immediately, you can tweak the toppings as per your palate preference