Chile Relleno Chaat

This is a Pakistani-Mexican creation of our own. The amounts for different components are approximate, but all of them are easily reused in other recipes.

Chile Relleno Chaat (serves 2-3):

Stuff chiles with samosa filling, hold closed with toothpicks. Dip in pakora batter and fry in oil. Serve with pudeena chutney and chutney tamarindo.

Pudeena Chutney a la Mexicana:

In the standard mint chutney recipe, substitute 3 boiled tomatillos for the bell pepper.

Chutney Tamarindo con Chile Pasilla:

  • 1/2 cup tamarind extract
  • 1 cup water
  • 1/2 cup dark brown sugar
  • 1/2 tbsp minced fresh ginger
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp kala namak (black salt)
  • 2 tsp ground roasted cumin
  • 2 tsp chaat masala
  • 2 chiles pasilla, ground

Heat all ingredients and simmer until somewhat reduced. Let cool before using.

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About tandooritaco

This is a blog about food.
This entry was posted in pakistani and indian, vegan, vegetarian. Bookmark the permalink.

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