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Sindhi Cuisines - Taste of community- Recipe Number - 52
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Dahi bread Chaat
Ingredients:
  • Bread  2 slices
  • Curd  100 gms
  • Salted  fried Boondi  A handfull
  • Boiled potato 1
  • Coriander and mint chutney(optional) 3 spoons
  • Tamarind chutney  1 small bowl(8-9 spoonfull)
  • Salt
  • Red chilly powder 1 tspn
  • Chaat masala powder(optional) 1/2 tspn
  • Coriander leaves for garnishing
  • Oil for frying









Method:
  • Cut the bread slices into four pieces and deep fry them till golden brown in colour
  • Let them cool properly
  • Meanwhile whip the curd ,add little water and salt and mix properly till smooth
  • soak tamarind in warm water for a while,mash it and discard the pulp
  • Add a pinch of salt and red chilly pepper ,and a spoonfull of sugar or a piece of jaggery and mix well till sugar or jaggery dissolves completely
  • Soak salted   fried boondi in water for a minute,squeeze gently and add a pinch of redchilly pepper.Also chop the boiled potato into very small  pieces
  • While serving,place the fried bread pieces on a serving plate,pour a little of tamarind chutney,mint chutney(optional), put some boondi,potato,on every piece of bread .
  • Then pour some curd,sprinkle pepper powder and chaat masala powder and garnish with coriander leaves
  • Serve immediately and be prepared for making some more on demand,since ....no one can eat just one.
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 52
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