Ingredients with Measurements:
- 500g Lyangcha (Bengali sweet)
- 1 cup boiled chickpeas
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- 1 cup chopped coriander leaves
- 1 cup tamarind chutney
- 1 cup mint chutney
- 1 tsp red chili powder
- 1 tsp chaat masala
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Serving plates
Step-by-step instructions:
1. Take the Lyangcha and cut them into small pieces.
2. Heat oil in a deep frying pan and fry the Lyangcha pieces until they turn golden brown.
3. Remove the fried Lyangcha pieces from the pan and place them on a paper towel to remove excess oil.
4. In a mixing bowl, add the boiled chickpeas, chopped onions, tomatoes, cucumber, and coriander leaves.
5. Add the tamarind chutney, mint chutney, red chili powder, chaat masala, and salt to the mixing bowl and mix well.
6. Add the fried Lyangcha pieces to the mixing bowl and mix gently.
7. Transfer the Lyangcha chaat to serving plates and garnish with coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil for frying: 180°C
Serving size:
4-6 people
Nutritional information:
Calories: 350
Protein: 8g
Fat: 10g
Carbohydrates: 60g
Fiber: 7g
Sugar: 10g
Sodium: 400mg
Substitutions for ingredients:
- Lyangcha can be substituted with any other Bengali sweet.
- Boiled chickpeas can be substituted with boiled potatoes or boiled corn.
- Tamarind chutney can be substituted with date chutney or mango chutney.
- Mint chutney can be substituted with coriander chutney or garlic chutney.
Variations:
- Lyangcha chaat can be made with different types of chutneys and spices.
- Lyangcha chaat can be made with different types of vegetables and fruits.
Tips and tricks:
- Make sure the Lyangcha pieces are cut into small pieces for easy mixing.
- Fry the Lyangcha pieces until they turn golden brown for a crispy texture.
- Add the chutneys and spices according to your taste preference.
Storage instructions:
Lyangcha chaat is best served fresh and should not be stored for long periods.
Reheating instructions:
Lyangcha chaat should not be reheated as it may lose its texture and taste.
Presentation ideas:
Serve Lyangcha chaat in small bowls or plates for easy serving.
Garnishes:
Garnish Lyangcha chaat with coriander leaves for a fresh and colorful look.
Pairings:
Lyangcha chaat can be paired with a refreshing drink like lemonade or iced tea.
Suggested side dishes:
Lyangcha chaat can be served as a snack or appetizer and does not require any side dishes.
Troubleshooting advice:
- If the Lyangcha pieces are not crispy enough, fry them for a longer time.
- If the Lyangcha chaat is too spicy, reduce the amount of red chili powder.
Food safety advice:
- Make sure the Lyangcha pieces are cooked thoroughly before adding them to the mixing bowl.
- Wash the vegetables thoroughly before chopping them.
Food history:
Lyangcha is a popular Bengali sweet made with flour, sugar, and ghee.
Flavor profiles:
Lyangcha chaat has a sweet and spicy flavor with a crispy texture.
Serving suggestions:
Serve Lyangcha chaat as a snack or appetizer at parties or gatherings.
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Region: Indian