Rasgulla Chaat/ Rasgulle ki chaat
Rasgulle, a very popular Indian sweet in an altogether new avatar.
Age old rasgulle find a new way to your tummy through this chaat recipe. Sweet, spicy and sour- all the flavors are there in this one chaat.
Super quick to make and delicious in taste. Well, if you ask me making chaat can’t be easier than this.
I have used store bought Rasgullas. However, you can make them at home too. If you have chutneys ready then making this recipe takes 5-10 minutes in all.
Do give this easy peasy recipe a try.
INGREDIENTS:
Rasgulle- 9 (I have used store bought rasgulle)
Yogurt/Curd- 1.5 cup
Khatti Meethi chutney (Tamarind Jaggery chutney)- 3-4 tablespoon
Teekhi chutney (Coriander mint chutney)- 3-4 tablespoon
Chaat masala- 1 teaspoon
Red Chilli powder- 1 teaspoon
Roasted cumin seeds powder- 1 teaspoon
Salt- To taste
Boondi/ Puffed gram flour balls- 1/4th cup
Fine or Nylon sev- 2 teaspoon
Pomegranate arils-1/4th cup
Chopped coriander- 2 tablespoon
DIRECTIONS:
Rasgulls in syrup.
Whisked Yogurt.
Pomegranate arils.
Take each Rasgulla and gently squeeze out all the sugar syrup.
Take a bowl of clean water and keep all the squeezed Rasgullas in that.
Gently squeeze again all the Rasgullas to remove excess water and place them on a plate or platter.
This way you will remove all the sugar syrup from the Rasgullas.
Whisk yogurt well.
Drizzle whisked yogurt over the Rasgullas.
Followed by chutneys and masalas.
Next, garnish with boondi, sev, pomegranate arils and chopped coriander.
Enjoy the yummy treat!!!!!
Recipe Card
Rasgulla Chaat/ Rasgulle ki chaat
Age old rasgulle find a new way to your tummy through this chaat recipe. Sweet, spicy and sour- all the flavors are there in this one chaat.
INGREDIENTS:
Rasgulle- 9 (I have used store bought rasgulle)
Yogurt/Curd- 1.5 cup
Khatti Meethi chutney (Tamarind Jaggery chutney)- 3-4 tablespoon
Teekhi chutney (Coriander mint chutney)- 3-4 tablespoon
Chaat masala- 1 teaspoon
Red Chilli powder- 1 teaspoon
Roasted cumin seeds powder- 1 teaspoon
Salt- To taste
Boondi/ Puffed gram flour balls- 1/4th cup
Fine or Nylon sev- 2 teaspoon
Pomegranate arils-1/4th cup
Chopped coriander- 2 tablespoon
DIRECTIONS:
Take each Rasgulla and gently squeeze out all the sugar syrup.
Take a bowl of clean water and keep all the squeezed Rasgullas in that.
Gently squeeze again all the Rasgullas to remove excess water and place them on a plate or platter.
This way you will remove all the sugar syrup from the Rasgullas.
Whisk yogurt well.
Drizzle whisked yogurt over the Rasgullas.
Followed by chutneys and masalas.
Next, garnish with boondi, sev, pomegranate arils and chopped coriander.
Enjoy the yummy treat!!!!!