Mexican Style Tokri Chaat
Chef Ranveer Brar shares a unique recipe.
INGREDIENTS
* For Salsa
4-5 Fresh Green chilies, 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
*For Tokri
2 Tortillas
Oil for frying
* For Mexican Masala
4 tbsp Cumin seeds
2 tbsp Coriander seeds
4-5 Dry red chili
1 tbsp dry Oregano
15-20 Black pepper cons
1/2 tbsp Salt
* For Frying
2 medium Potatoes, boiled & cubed
1 tbsp Preparation Mexican Masala
1 Tortilla, cut in strips
1 tbsp Preparation Mexican Masala
* Other Ingredients
Curd
Lemon wedges
Fresh Coriander leaves
* METHOD
For Salsa
– In a bowl, add green chili, garlic, ginger, onion, tomato, and 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 an equal distance and place it 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.
– Once it’s done keep aside for future use.
For Mexican Masala
– In a pan, add cumin seeds, coriander seeds, dry red chili, 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.
Add curd, fried potato mixture, prepared salsa, curd, sprinkle some Mexican masala.
Garnish it with lemon wedge and coriander leaves.
