Recipe: Rasgulle Ki Chaat

We Gujaratis love our desert. So much so that we can have it for breakfast (fafda jalebi) , main course (meethi Gujarati dal & subzis) and our 4 o clock binge sessions (meetha shakarpara). And the day, we came across a wonderful way to relish rasgullas at the beginning of our meals, our gujju soul pirouetted to a garba tune in the middle of nowhere!! Yes, these sweet & spongy Chenna dumplings that make our mouths water & then play on our taste buds for the rest of the day can be made into a delectable chaat!!

Wicked Spoon Confessions in association with Executive Chef Sandeep, Renaissance curated a special meal for Independence Day that started with Rasgulle ki Chaat, from Agra. We present the step by step recipe to make this wonderful dish that reminds you of a beautiful vision- The Taj on a foggy morning.

Rasgulle ki chaat - image for representation only


•    Ragullas ready-made - 3-4 nos
•    Oil - 1 tablespoons
•    Sprouted brown gram - 1/2 cup
•    Chaat masala - 2 teaspoons
•    Roasted cumin powder - 1/2 teaspoon

For Sweet Chutney:

•    2 cups de-seeded dates
•    1 cup de-seeded tamarind
•    Sugar syrup from rasgullas- to taste
•    Red chilli powder - to taste
•    black salt- 1/4 th teaspoons
•    Roasted cumin powder - 1/2 teaspoon

For Green Chutney:

•    Fresh coriander- one bunch
•    Fresh mint leaves - 1/4 cup
•    Green chillies - 2
•    Ginger - 1 inch
•    Juice of ½ lemon

For serving

•  Potatoes boiled and peeled - 2 nos

For Garnishing

•    Plain nylon sev
•    Fresh pomegranate pearls


Step 1

To make sweet chutney, soak de-seeded dates & tamarind in  one cup water for couple of hours. Cook for 10 mins or till soft, cool & blend together. Strain, add sugar syrup of the rasgullas (if required), black salt, chili powder & cumin powder. Mix well.

Step 2

To make green chutney, grind together coriander leaves, mint leaves, green chillies, ginger and lemon juice. Transfer into a bowl. Add black salt, 1 tsp chaat masala, little salt, mix well and set aside.

Step 3

Slice potatoes thickly.

Step 4

Heat oil in a non-stick pan. Add remaining roasted cumin powder, sprouted grams, red chilli powder, chaat masala, turmeric powder and salt. Mix well and cook for a minute. Add potato slices and coat them with the masala well and cook for couple of minutes. Transfer into a bowl and set aside.
Step 5

Arrange thick potato slices on the plate. Top it with the grams. Halve the rasgullas and place it on the grams. Pour sweet chutney and green chutney over them.

Step 6

Garnish with sev, roasted cumin powder, fresh pomegranate pearls and serve immediately.


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