Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon garam masala powder
- 1/4 cup ghee
- 1/2 cup warm water
- 2 tablespoons oil
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 1/2 cup chopped green chillies
- 1/2 cup chaat masala
- 1/2 cup tamarind chutney
- 1/2 cup yoghurt
- 1/2 cup sev
Special Equipment Needed:
- Baking tray
- Rolling pin
- Knife
- Chopping board
- Bowl
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix together the flour, baking powder, salt, cumin powder, red chilli powder, and garam masala powder.
3. Add the ghee and mix until the mixture resembles breadcrumbs.
4. Add the warm water and mix until a dough is formed.
5. Knead the dough for 5 minutes and then set aside for 10 minutes.
6. Roll out the dough into a thin sheet and cut into small circles.
7. Place the circles on a baking tray and bake for 10 minutes.
8. Heat the oil in a pan and add the onions, tomatoes, cucumber, coriander leaves, mint leaves, and green chillies.
9. Saute for 5 minutes and then remove from heat.
10. Place the bakarkhani circles on a plate and top with the sautéed vegetables.
11. Sprinkle the chaat masala, tamarind chutney, yoghurt, and sev over the top.
12. Serve immediately.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 15 g
Carbohydrates: 25 g
Protein: 5 g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Ghee can be substituted with butter.
- Tamarind chutney can be substituted with date chutney.
- Yoghurt can be substituted with Greek yoghurt.
Variations:
- The vegetables can be substituted with other vegetables such as carrots, potatoes, and peas.
- The chaat masala can be substituted with other spices such as cumin powder, coriander powder, and black pepper powder.
Tips and Tricks:
- The dough should be rolled out as thin as possible for a crispier texture.
- The vegetables should be sautéed until lightly browned for a more flavourful chaat.
Storage Instructions:
The bakarkhani chaat can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The bakarkhani chaat can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
The bakarkhani chaat can be served on a plate or in individual bowls.
Garnishes:
The bakarkhani chaat can be garnished with chopped coriander leaves, mint leaves, and sev.
Pairings:
The bakarkhani chaat can be paired with chutney, yoghurt, and other chaat items.
Suggested Side Dishes:
The bakarkhani chaat can be served with other chaat items such as bhel puri, sev puri, and pani puri.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
- The bakarkhani chaat should be consumed immediately after preparation.
- Leftovers should be stored in an airtight container in the refrigerator.
Food History:
Bakarkhani is a traditional flatbread from the Indian subcontinent. It is believed to have originated in the Mughal era and is now popular in many countries.
Flavor Profiles:
The bakarkhani chaat has a savory and spicy flavor with a hint of sweetness from the tamarind chutney.
Serving Suggestions:
The bakarkhani chaat can be served as a snack or as part of a chaat platter.
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Region: Indian