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Wednesday, July 6, 2022

Mexican Style Tokri Chaat

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* For Salsa

4-5 fresh Green chillies, chopped

2 cloves Garlic, chopped

1 inch Ginger, chopped

1 medium Onion, chopped

1 medium Tomato, chopped

Salt to taste

1 tbsp Sugar

2 tbsp Coriander leaves, chopped

1/4 cup Tomato ketchup

1/4 cup Sweet Corn kernels, boiled

1/4 cup Rajma, boiled

<br>*For Tokri

2 Tortillas

Oil for frying

<br>* For Mexican Masala

4 tbsp Cumin seeds

2 tbsp Coriander seeds

4-5 Dry red chilli

1 tbsp dry Oregano

15-20 Black pepper cons

1/2 tbsp Salt

<br>* For Frying

2 medium Potatoes, boiled & cubed

1 tbsp Preparation Mexican Masala

1 Tortilla, cut in strips

1 tbsp Preparation Mexican Masala

<br>* Other Ingredients


Lemon wedges

Fresh Coriander leaves

<br>* METHOD

For Salsa

– In a bowl, add green chilli, garlic, ginger, onion, tomato, salt to taste.

– Add sugar, coriander leaves, tomato ketchup, sweet corn kernels, rajma and mix everything well.

– Keep aside for future use.

For Tokri

– Take a tortilla sheet and cut them thrice on equal distance and place in between two round spoons to give it a shape of a bowl then deep fry in hot oil on medium flame.

– Until golden brown from all sides.

– Onces it’s done keep aside for future use.

For Mexican Masala

– In a pan, add cumin seeds, coriander seeds, dry red chilli, dry oregano, black peppercorns, salt and dry roast until fragrant.

– Remove and let it cool down and grind it corsale.

– Keep aside for future use.

For Frying

– Heat oil in a kadai, add the cube potato and fry on medium flame until nice crispy and golden brown from all the sides.

– Remove in an absorbent paper.

– Transfer it into a bowl, add prepared mexican masala mix it well.

– Cut the tortilla into strips. Fry the strips on medium flame until nice crisp and golden in color.

– Once it’s done transfer it into a bowl sprinkle prepared masala mix it well and keep it aside for future use.

For Assembling

– In a serving plate, firstly add prepared salsa, fried tokri on top of it.<br>Add curd, fried potato mixture, prepared salsa, curd, sprinkle some mexican masala.<br>Garnish it with lemon wedge and coriander leaves.<br> <br>(Ajit Weekly Newslife can be contacted at Ajit Weekly [email protected])

–Ajit Weekly News<br>Ajit Weekly News/tb

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