Green Tofu Patra Chaat with Herbal Buttermilk
Ingredients:
For Chaat:
• Fermented Fenugreek (Methi) seeds 5 gms
• Fermented Bengal gram (Chana) dal 10 gms
• Fermented Green gram (Moong) dal 10 gms
• Onion 15 gms
• Tomato 15 gms
• Boiled potato 10 gms
• Broccoli 10 gms
• Pomegranate - 10 gms
• Tofu* (Soya paneer) - 20 gms
• Puri* 15 gms
• Aloo sev 20 gms
• Patra* 15 gms
• Dates & tamarind chutney* 50 ml
For Patra:
• Colocasia leaves 120 gms
• Bengal gram flour (Besan) 30 gms
• Spinach paste 20 gms
• Salt & Masala
For Puri:
• Soya flour 30 gms
• Spinach paste 20 gms
• Whey water 10 gms
• Salt & Masala
For Tofu:
• Soyabean (soaked) - 50 gms
• Water
Method:
For Chaat:
Mix all the ingredients and serve with herbal buttermilk
For Patra:
• Wash the colocasia leaves and remove the vein.
• In a bowl, add Bengal gram flour, spinach paste, salt, masala and water, and make a paste.
• Spread this paste on the leaves and make them into a roll.
• Cook this roll in cooker, then, cut into small pieces, and deep fry in oil.
For Puri:
• Mix all the above ingredients and make it into dough.
• Divide the dough into small balls; roll them into puris and deep fry.
For Tofu:
• Soak the soyabean overnight.
• Next morning, remove the peel and grind it in the mixer to make a slurry.
• Filter this slurry and separate the milk.
• Into this milk, add lemon water, and filter the particles (Tofu).
• Cut the tofu into cubes.
Dates & Tamarind chutney:
• Take equal portions of dates and tamarind. Grind together with salt and water to make a paste.
Buttermilk:
• In 120 ml buttermilk, add 20 gms mint paste and salt.
• Mix and serve.
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