Karela Chaat Recipe
Refined flour (maida) 2 cups
Yogurt whisked 2 cups
Black peppercorns crushed 8-10
Ghee melted 4 tablespoons
Salt to taste
Sugar 2 teaspoons
Oil to deep fry
Green chutney 1 cup
Black salt (kala namak) to taste
Potatoes 1/2 inch cubes 2 medium
Tamarind chutney 1 cup
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Sev 1 cup
Fresh coriander leaves chopped 2 tablespoons
Take refined flour in a bowl. Add salt, crushed black peppercorns, ghee and mix. Add sufficient cold water and knead into a dough. Roll out into thin sheets. Set aside to rest for some time. Take yogurt in a bowl. Add sugar and mix. Strain through muslin cloth by pressing firmly into another bowl. Set aside.
Heat sufficient oil in a kadai. Cut the rolled dough into rectangle pieces (6”X 4”). Make slits at even distance. Apply water on the edges. Roll the pieces and press at the edges to seal. These are karelas. Deep fry these karelas in medium hot oil till golden.
Drain and place them on an absorbent paper. Place a couple of karelas on a plate. Put some yogurt, green chutney, black salt, boiled potatoes, tamarind chutney, some more yogurt, red chilli powder, roasted cumin powder, sev and coriander leaves. Garnish with fried karela, whole or crushed. Serve immediately.