Chickpeas semolina khaman Sunflower chat

Name: Chickpeas semolina khaman Sunflower chat
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup strained yogurt; 1 teaspoon powdered sugar; salt; 1 bowl Boil white Chickpeas; 1/2 cup finely chopped onion; 1/2 lemon juice; 1/4 teaspoon black salt; 1 teaspoon roasted cumin powder; 1 cup Date & Tamarind chutney; 1 cups fine semolina (sooji); 1 cup yogurt (dahi); 1/2 teaspoon lemon juice; 1 teaspoon oil; 1 teaspoon sugar; 1 teaspoon chili flakes; 1\2 teaspoon baking soda; 250 grams fine sev; 500 grams papdi; 1/2 cup pomegranate seeds; Chili flakes & coriander leaves for garnishing

Ketki Dave @ketki_10

Ahmedabad

This Recipe is Inspired by UK's Michelin Star chef Alfred Prasad's "Burrata Chat "

Aji aisa moka fir kahaa milega...
SUNFLOWER CHAT jaisa fir kahaa milega
Sikho Sikho Sikho SikhoSikho
CHICKPEAS SEMOLINA KHAMAN SUNFLOWER CHAT

This Recipe is Inspired by UK's Michelin Star chef Alfred Prasad's "Burrata Chat "

Aji aisa moka fir kahaa milega...
SUNFLOWER CHAT jaisa fir kahaa milega
Sikho Sikho Sikho SikhoSikho
CHICKPEAS SEMOLINA KHAMAN SUNFLOWER CHAT

Ketki Dave @ketki_10

Ahmedabad

This Recipe is Inspired by UK's Michelin Star chef Alfred Prasad's "Burrata Chat "

Aji aisa moka fir kahaa milega...
SUNFLOWER CHAT jaisa fir kahaa milega
Sikho Sikho Sikho SikhoSikho
CHICKPEAS SEMOLINA KHAMAN SUNFLOWER CHAT

This Recipe is Inspired by UK's Michelin Star chef Alfred Prasad's "Burrata Chat "

Aji aisa moka fir kahaa milega...
SUNFLOWER CHAT jaisa fir kahaa milega
Sikho Sikho Sikho SikhoSikho
CHICKPEAS SEMOLINA KHAMAN SUNFLOWER CHAT

Saved

Ingredients

4 people

1 cup strained yogurt
1 teaspoonpowdered sugar
salt
1 bowl Boil white Chickpeas
1/2 cup finely chopped onion
1/2lemon juice
1/4 teaspoon black salt
1 teaspoon roasted cumin powder
1 cup Date & Tamarind chutney
1 cups fine semolina (sooji)
1 cup yogurt (dahi)
1/2 teaspoon lemon juice
1 teaspoon oil
1 teaspoon sugar
1 teaspoon chili flakes
1\2 teaspoon baking soda
250 grams fine sev
500 grams papdi
1/2 cup pomegranate seeds
Chili flakes & coriander leaves for garnishing

Saved

Steps

1

Mix sugar and salt into the yogurt and keep it in the freezer.
2

Mix onion, lemon juice, black salt (sanchal), and roasted cumin powder into the chickpeas and keep aside.
3

In a bowl, add semolina (sooji), yogurt (dahi), lemon juice, oil, sugar, and chili flakes. Now, using a whisk, mix it well until it's combined. Next, add 1/4 cup of water and mix thoroughly. Keep the batter thick. Add a little more water if needed.
4

Now, add 1/4 teaspoon of baking soda and a little water to it and mix gently in one direction until it becomes fluffy. Immediately pour it into greased cupcake molds. Tap the molds lightly and microwave for 3 minutes. Take them out, unmold, and keep aside.
5

While serving, make a slight hollow in the center of a dish. Place 1 spoonful of yogurt in the center and spread it in a circular motion. On top of that, place 1 generous tablespoon of the chickpea mixture. Then, add a layer of sweet chutney and coriander chutney.
6

Now, place the sooji cupcake khaman on top of it. Stick the fine sev around the sides of the cupcake and spread it around.
7

Now, arrange the papdi around the outside in a sunflower petal shape. Sprinkle pomegranate seeds randomly and garnish with coriander leaves. Serve with coriander chutney, sweet chutney, yogurt, and chaat masala.