Thursday, December 20, 2012

Egg Chaat Cones

I remember, when I was a kid, we went to our aunt’s place and then in the name of showing us around the town, My Mum, aunt and other ladies of the house disappeared shopping . Bored as we were, waiting  for them, my uncle bought us a unique egg chaat. Well, I wasn’t so much of a cook back then, but the day somehow came back to my mind and I tried to redo it in my own way giving an edge to the daily food. Here is the recipe as requested by Mrs Narinder Kaur Bedi, my sweet friend’s sweet aunt. Cheers!!!!

The Magic Makers:
Black gram                                          2 cup
Mustard Oil                                         2-3 tsp
Black Cardamom                                3
Green Cardamom                               5-6
Green Chillies,finely chopped             2-3
Cinnamon                                            1 inch piece
Bay Leaf                                              1
Cumin Seeds                                       1 ½ tsp
Mustard seeds                                    1 tsp
Onion,Finely Chopped                        2-medium sized
Garlic,Finely chopped                        7-8
Ginger,roughly pounded                    1 inch piece
Turmeric powder                                ¼ tsp
Red chilli powder                                 1 ½ tsp
Coriander powder                               1 tbsp
Salt                                                       to taste
Coriander leaves                                  1 small bunch
Boiled Eggs                                           2
Juice of 3 limes
Rotis                                                    8
Onion,Sliced                                         1-large
Sprig of mint for garnish

The Prestige:
Soak the Black grams overnight or for 4-5 hours. Well, I just soaked it for an hour and pressure cooked it.

Heat the oil in a heavy bottomed pan till steaming point. Reduce heat and add the dry spices , cumin and mustard seeds. When the seeds splutter throw in the onions and sauté till golden brown. Well speaking of onions, my Mom says, you should add salt along with your onions, it helps the onions cook faster. So be it. Now we add our garlic and ginger and cook till the raw smell is gone. Add the chillies, turmeric, red chilli powder and coriander powder. Stir a bit and add some water. Now add the black grams. Mix well, so that the grams are nicely coated with the masala. Add water, and coriander leaves and cook for 10-15 mins.

Right before you serve, squeeze in the lime juice, chop the eggs and mix into the curry. Mix in the sliced onions.

Shape the rotis into cones and stuff in the chana mix. Garnish with a sprig of mint. Serve in glasses.

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