Bhakri Chaat With Moong Dal Sprouts And Potato Recipe

step 1

• STEP 1.1 in a mixing bowl add ½ cup whole wheat flour, ½ cup jowar flour, 2 tbsp nutralite classic spread, ½ tsp crushed pepper, ¼ tsp turmeric powder.

step 2

• STEP 2.2 mix the ingredients and add a little water at a time to make a firm dough.

step 3

• STEP 3.3 divide the dough into large lemon size balls.

step 4

• STEP 4.4 dust the flat rolling surface with flour and press down the ball of dough. Roll the bhakri into thick 3 inch diameter circles.

step 5

• STEP 5.5 place the bhakri on the pan and dry fry on low to medium heat for 3 to 4 minutes until the bhakri is partially cooked. White spots will appear on the surface and it will puff slightly.

step 6

• STEP 6.6 melt nutralite garlic and oregano classic spread on the pan froa fusion flavour and move the bhakri over it. Smear the top of the bhakri with the spread.

step 7

• STEP 7.7 constantly press and turn the bhakri so that it doesn’t puff and cooks through and becomes crisp. This will take 4 to 5 minutes on low heat.

step 8

• STEP 8.8 when the bhakri is ready it will have brown spots on both sides and will be crisp to the touch.

step 9

• STEP 9.9 to make the moong sprout chaat, in a mixing bowl add 2 boiled peeled and diced potatoes, ½ cup chopped onions, ½ cup chopped tomatoes, coriander leaves finely chopped.

step 10

• STEP 10.10 to this add ½ cup green moong sprouts and 2 tbsp green chutney, 2 tsp date tamarind chutney, 1 tsp chaat masala powder, ½ tsp cumin powder and salt to taste.

step 11

• STEP 11.11 toss together to combine well. Smear the bakhri with nutralite achari mayo and top with aloo moong chaat.