Masala, Food

New Delhi, June 22 Chef Ranveer Brar shares a unique Mexican Style Tokri Chaat recipe to try this monsoon.INGREDIENTS* For Salsa4-5 fresh Green chillies, chopped2 cloves Garlic, chopped1 inch Ginger, chopped1 medium Onion, chopped1 medium Tomato, choppedSalt to taste1 tbsp Sugar2 tbsp Coriander leaves, chopped1/4 cup Tomato ketchup1/4 cup Sweet Corn kernels, boiled1/4 cup Rajma, boiled*For Tokri2 TortillasOil for frying* For Mexican Masala4 tbsp Cumin seeds2 tbsp Coriander seeds4-5 Dry red chilli1 tbsp dry Oregano15-20 Black pepper cons1/2 tbsp Salt* For Frying2 medium Potatoes, boiled & cubed1 tbsp Preparation Mexican Masala1 Tortilla, cut in strips1 tbsp Preparation Mexican Masala* Other IngredientsCurdLemon wedgesFresh Coriander leaves* METHODFor 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.Add curd, fried potato mixture, prepared salsa, curd, sprinkle some mexican masala.Garnish it with lemon wedge and coriander leaves.Disclaimer: This post has been auto-published from an agency feed without any modifications to the text and has not been reviewed by an editor

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