How to make Rasgulla Chaat - Rasgulle in a new piquant avatar.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Rasgulla, Sev Puris

Cuisine : Indian

Course : Snacks and Starters

Rasgulla Chaat Recipe Card

Rasgulla Chaat

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Chicken Sausage Roll, Kachori Chaat, Baked Chicken Hara Masala, Khaman Dhokla.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Rasgulla Chaat Recipe

  • Rasgulla Ready-made 3

  • Sev Puris of the rasgullas 1 cup

  • Chaat masala 2 teaspoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Red chilli powder 2 1/4 teaspoons

  • Dried ginger powder (soonth) 1/4 teaspoon

  • Dried mango powder (amchur) 2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Black salt 1 teaspoon

  • Roasted cumin powder 3/4 teaspoon

  • Fennel (saunf) powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves roughly chopped 1 cup

  • Fresh mint leaves 1/4 cup

  • Green chillies 2

  • Ginger 1 inch

  • Juice of ½ lemon

  • Yogurt 3 tablespoons

  • Potatoes boiled and peeled 2 small

  • Oil 2 tablespoons

  • Sprouted brown gram (ankurit kale chane) 1/2 cup

  • Turmeric powder a pinch

  • For serving

  • Sev puris 6-8

  • For garnishing

  • Plain nylon sev

  • Salted peanuts

  • Roasted cumin powder

  • Fresh pomegranate pearls (taze anardane)


Step 1

To make sweet chutney, heat together 1 cup water and 1 cup sugar syrup of the rasgullas.

Step 2

Add carom seeds, 1½ tsps red chilli powder, dried ginger powder, dried mango powder, asafoetida, ½ tsp black salt, roasted cumin powder, fennel powder and salt and cook for 3-4 minutes till the chutney thickens. Switch off the heat, strain the chutney and keep aside.

Step 3

To make green chutney, grind together coriander leaves, mint leaves, green chillies, ginger and lemon juice. Transfer into a bowl. Add ¼ tsp black salt, 1 tsp chaat masala, pinch of red chilli powder, little salt and yogurt, mix well and set aside.

Step 4

Slice potatoes thickly.

Step 5

Heat oil in a non-stick pan. Add remaining roasted cumin powder, sprouted grams, potato slices, remaining red chilli powder, remaining chaat masala, turmeric powder, remaining black salt and salt. Mix well and cook for a minute. Transfer into a bowl and set aside.

Step 6

Place sev pooris in a serving plate. Place 1 potato slice on each poori. Top it with the grams. Halve the rasgullas and place it on the grams. Pour sweet chutney and green chutney over them.

Step 7

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