Name: Kalmi Vada Chaat recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: 1 cup Bengal gram, soaked, 1 cup split skinned green gram; 1 tbsp coriander seeds; 1/2 tsp black salt, 1/2 tsp asafoetida, 1/2 tsp cumin powder; 3 green chillies, 1 tsp ginger; Salt to taste; 1 pineapple ( few pieces),1 sweet potato, roasted and sliced; For marinade:1 tbsp lemon juice,1 tsp red chilli powder,1 tsp black salt, 1 tsp chaat masala, 1 tsp red chilli powder,1 Green Chilli, chopped; 1 tbsp oil; 1 Onion, chopped; 1 potato, boiled and chopped, 1/4 cup white chickpeas, boiled and crushed; 2 Tbsp pomegranate seeds; 1 green mango, sliced; 1 tomato, chopped; Potatoes chips, as required; 1 green chilli, chopped; FOR SERVING: Tamarind chutney, pineapple, baked FOR GARNISH: Mint sprig

Ingredients Serving: 3

1 cup Bengal gram, soaked, 1 cup split skinned green gram
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1 tbsp coriander seeds
1/2 tsp black salt, 1/2 tsp asafoetida, 1/2 tsp cumin powder
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3 green chillies, 1 tsp ginger
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Salt to taste
1 pineapple ( few pieces),1 sweet potato, roasted and sliced
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For marinade:1 tbsp lemon juice,1 tsp red chilli powder,1 tsp black salt, 1 tsp chaat masala, 1 tsp red chilli powder,1 Green Chilli, chopped
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1 tbsp oil
1 Onion, chopped
1 potato, boiled and chopped, 1/4 cup white chickpeas, boiled and crushed
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2 Tbsp pomegranate seeds
1 green mango, sliced
1 tomato, chopped
Potatoes chips, as required
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1 green chilli, chopped
FOR SERVING: Tamarind chutney, pineapple, baked FOR GARNISH: Mint sprig
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Instructions

PREPARATIONF of kalmi vada batter, blend soaked Bengal gram, split skinned green gram, coriander seeds, black salt, asafoetida, cumin powder, green chilli, chopped ginger, and salt.
Transfer the batter to a bowl. Make small vadas from this mixture.
For the chaat, cut wedges from the pineapple and slice the roasted sweet potato.
For marinade, combine lemon juice, black salt, red chilli powder, green chilli, and oil in a bowl.
Marinate the pineapple wedges and sweet potato slices. Arrange the marinated sweet potato and pineapple slices.
In the same baking tray, drizzle oil. Make kalmi vadas and arrange on the drizzled oil.
Bake in a pre-heated oven at 220 to 225 C for about 12 to 13 min.
In the remaining marinade, add chopped onion, boiled and mashed potatoes, boiled and crushed kabuli chana and pomegranate seeds. Mix this salad very well.
Slice the green mango. Deseed a tomato and make julienne. Combine the green mango slices and tomato juliennes with potatoes chips, salt, and finely chopped green chilli. Mix well.
In the serving dish, place a vada, top it with the potato-chickpea salad. Keep one vad on this salad. Top this vada with mint leaves, potato-chickpea salad, and baked sweet potato salad. Keep another vada on this. Top this third vada with mint leaves and potato-chickpea salad

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