Chaat meets Nachos – East meets West in this dish. This fusion really works – I used corn chips instead of papadi and created “Chaachos”. To add to the authenticity of chaat, I used ragda instead of refried beans, tamarind sauce and of course coriander chutney. Incidentally tamarind is used in Mexican cooking.
FOR THE RAGDA
INGREDIENTS
200 grams dried white peas (safed vatana)
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
6-8 curry leaves