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
200 grams dried white peas (safed vatana)
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
6-8 curry leaves