• Puffed rice – 2 cups
• Masala Groundnut or toasted Groundnut – ¼ Cup
• Finely Chopped Onion – 1 Medium Onion
• Finely sliced Tomato – 1 Tomato
• Grated Carrot – ½ medium carrot
• Ginger grated – ¼ spoon
• Finely chopped green chilli – 1 chill
• Boiled & chopped potatoes – 2 potatoes
• Lemon juice – ½ lemon
• Rock salt – 2 pinches
• Mint Leaves – 1 cup
• Coriander leaves – 2 sprigs
• Pomegranate seeds – ¼ cup (optional)
• Finely chopped coriander leaves (for garnish)
• Byadagi/Kashmiri Dried Red Chilli – 5 nos.
• Tamarind pulp juice – 3 tb spoons
• Palm sugar/Jaggery – ¼ cup
• Chaat Masala – 1 spoon
• Cumin powder – 1 spoon.
• Salt – to taste
• Sev – For ganish

Directions

1. To make red chutney, grind together boiled dried red chillies & Tamarind pulp juice. Boil this along with jaggery, ½ spoon each of chaat masala & cumin powder, salt to taste & water to adjust the consistency. Allow it to cool.
2. For mint chutney, grind together mint leaves, coriander leaves, green chilli, ginger, rock salt & lemon juice & salt to taste.
3. In a bowl, add puffed rice, chopped onion, tomatoes, carrot, chilli, boiled potatoes, coriander leaves, lemon juice, groundnut, 2 spoons of 3red chutney & 1 spoon of mint chutney.
4. Sprinkle remaining cumin powder & chaat masala and mix everything.
5. Garnish with sev, pomegranate seeds and coriander leaves.