15 February, 2018

RASGULLA CHAT

Posted in : CHATS on February 15, 2018 by : Divya Suresh

A never heard before, never seen before and obviously never tasted before chat recipe ! It is a chef special dish in one of the famous restaurant in Delhi by name Veg Gulati (Pandara road). Yes……. very recently I got to see/taste this chat recipe there. As usual the very name on the menu card attracted me to taste this chat. Earlier also I have posted hing aloo recipe in my blog, which we have tasted in the same restaurant. In that restaurant few dishes on the menu card are marked as ‘chef special’ and I always get attracted to those recipes as I get curious to know that what would be the special thing in that particular recipe ! so that makes me eat/try/taste those dishes and today’s chat recipe is one of those. It is very easy to make with very few ingredients, so recreated the recipe and gladly sharing it here with you all.

You can use both white rasgulla or Kesar rasgulla. I have posted both the pics, no change in anything except for color. If you are making this chat using store bought rasgulla, then you need to remove the rasgulla from the sugar syrup and soak/dip it in plain (cold/hot) water for 2 minutes, squeeze it lightly and then continue with making chat. By doing so the sugar syrup absorbed by the rasgulla earlier, will be removed from them, so that it will not taste too much sweeter but it will become bland with very little sweetness in it. If you are making rasgulla at home itself, then add only little sugar for making the syrup (2 tbsp of sugar for 1 litre water)

Here semi hung curd means, the water content in the curd is not fully removed, ie…. Pour the curd in the cloth on the strainer and leave it for half an hour or so, do not allow it to become too thick by releasing/removing all the water content in it.

Here are some other chat recipes ⇒ almond tikki chat , corn flakes chat , Palak-matar chat , baby corn bajji chat , tomato chat

Ingredients :

For arranging the chat plate :

Rasgulla – 1 or 2
Red chilli powder +salt mixture – 2 fat pinches
Semi hung curd (chilled) – 1 cup
Green chutney – 2 tbsp
Pomegranate seeds – 1/4 cup
Coriander leaves – 1 tbsp

For making green chutney :

Coriander leaves – 1 cup (tightly packed)
Mint/Pudina leaves – 1/4 cup
Green chilli – 2 to 3
Salt to taste

PROCEDURE :

Remove the rasgulla (Please read the above column) from the sugar syrup and put them in plain water (hot or cold) for 2 minutes, then remove from the water and squeeze them lightly