How to make Farali Chaat - Purple yam and farali chivda make a great combination for a lip-smacking chaat.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Purple Yam (kand) (कंद), Ghee (घी)
Cuisine : Gujarati
Course : Snacks and Starters
Farali Chaat Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
For more recipes related to Farali Chaat checkout Kand Ke Pakode. You can also find more Snacks and Starters recipes like Thai Fish in Banana Leaf, Bombay Pavbhaji, Chicken Crumble, Dhokla.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Farali Chaat Recipe
Purple Yam (kand) peeled, boiled and cut into small cubes 500 grams
Ghee 1 tablespoon
Farali chivda as required
Cumin seeds 1 teaspoon
Green chillies finely chopped 1-2
Fresh coriander leaves chopped, 2 tablespoons + for garnishing
Rock salt (sendha namak) to taste
Red chilli powder 1 teaspoon + for sprinkling
Green chutney as required
Sweet date and tamarind chutney as required
Method
Step 1
Heat ghee in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add green chillies and sauté for 30 seconds.
Step 2
Add yam, coriander leaves, rock salt and chilli powder, mix and cook for 5 minutes.
Step 3
Put cooked mixture in a serving bowl. Drizzle some green chutney, sweet chutney on top.
Step 4
Sprinkle some chilli powder and put some farali chivda on top.
Step 5
Serve immediately garnished with coriander leaves.
