Chaat bites

Name: Chaat bites
Total time: 1200 s
Yield: 1 person
Cuisine: Indian
Ingredients: 1 chopped capsicum; 1/2 cup pudina; 1 handful boiled green peas; 1/2 cup coriander; 1 green chilli; 2 tbsp lemon juice; as per taste Tamarind chutney; 1/2 grated beet root; as required Farsan(homemade or market); as required Curd; as per taste Chilli flakes; as per taste Salt, sugar; as needed Nylon sev or alu bhujiya your choice; 3 bread slice

Surbhi Krunal Thakker @Surbhi_HappySoul

PUNE

This receipe is inspired by the leftovers in my house.
This is so simple and delicious yet healthy and quick

Surbhi Krunal Thakker @Surbhi_HappySoul

PUNE

This receipe is inspired by the leftovers in my house.
This is so simple and delicious yet healthy and quick

Saved

Ingredients

20 mins

1 person

1chopped capsicum
1/2 cup pudina
1 handfulboiled green peas
1/2 cup coriander
1green chilli
2 tbsplemon juice
as per tasteTamarind chutney
1/2 grated beet root
as requiredFarsan(homemade or market)
as requiredCurd
as per taste Chilli flakes
as per taste Salt, sugar
as neededNylon sev or alu bhujiya your choice
3bread slice

Saved

Steps

20 mins

1

In a mixture add coriander pudhina salt green chill and lemon and make a paste.
2

Take one slice of the bread and cut the edges. Sprinklr little water on top and roll it.
3

Take the farsan and place it in the bread and make roll the bread slice.
4

Take second slice of bread remove the corners..sprinkle little water..put the capsicum mixture inside and place the Farsan roll and roll this again.
5

Now take the third slice. Cut the edges. Take the grated beetroot and squeeze the pink water over the entire bread. Take our previous big roll and roll it inside this slice. So now you have one big log of bread roll.
6

In a pan, add little butter and just place the bread log and saute until brown from all sides.
7

Remove it from the pan. And cut the log I to Pinwheels, they will look beautfiul with yellow green and pink colour.
8

Place these in a plate.Whip some curd with sugar, salt and chilli flakes and pour on these, then sprinkle some sev, peromogrante seeds, coriander leaves, tamarind chutney and serve.