What’s not to love in this spicy, flavorful, truly satiating, and lip-smacking street food delight that can be made in a jiffy. The tongue-tingling tanginess and a touch of heat from the sauces topped with chunky veggies and puffed rice will be a warmly welcoming chaat by everyone!!

 Cuisine: Indian

Prep Time: 15 mins
Cook Time: 15 mins

Spice Level: Tangy & Spicy

Finely chop ½ onion and ½ tomato and set aside. Boil 1 potato and chop into small cubes.

Green Chutney:
In a mixer, grind a handful of mint leaves and coriander leaves, 1 tsp lemon juice, 3 green chilies, ¼ inch ginger, 1 tsp sugar, ½ tsp salt, and ½ tsp chaat masala using water. Grind to a smooth consistency.

Tamarind Chutney:
In a Kadai/pan take 2 cups of water along with ½ cup of tamarind, ½ cup pitted dates, ½ cup of jaggery, 1 tsp red chili powder, ½ tsp of salt, and a pinch of amchur powder. Boil for about 20 minutes in medium flame. Strain the extract and set aside the tamarind chutney.

Mix and Devour!

1) In a large mixing bowl,add the prepared tamarind chutney and green chutney, finely chopped onions and tomatoes, add the potato pieces, and give it a gentle mix
2) Stir in 200 gms of puffed rice and mix until the sauces are incorporated into the rice.
3) Sprinkle sev puri, broken nippattu (Rice crackers) pieces, and coriander leaves and give it a gentle mix.

Enjoy this favorite beach snack with your friends and family!!

This delicious snack or appetizer made with hard-boiled eggs is irresistibly the best starter ever for an authentic briyani. The crispy crust with a flavourful and fluffy center makes sure that this sidekick takes center stage in any weekend get-togethers!!

 Cuisine: Indian

Prep Time: 10 mins
Cook Time: 10 mins

Spice Level: Spicy

1) Place 3 eggs in a saucepan with water. Cover with a lid and boil for 10 minutes.
2) Turn off the flame and let the eggs rest in the water for 10 more minutes.
3) Peel the eggs and finely chop them into pieces and set them aside.
4) In a bowl, add the finely chopped eggs, 1 tsp of red chili powder, ½ tsp of garam masala powder, finely chopped garlic pod, ¼ inch chopped ginger, salt, 1 finely chopped green chili, and give it a gentle mix.
5) In a small bowl, break an egg and whisk well.
6) Add about 3 tsp of the whisked egg to the spiced boiled egg mixture and mix until it’s well combined.
7) Scoop the egg mixture into small dumplings and fry them in hot oil.
8) You can also fry the pieces in an Air fryer at 350 F for 10 minutes.
9) In another wide pan, add 1 tsp of oil.
10) Saute 1 pod of finely chopped garlic, 1 string of curry leaves, red chili powder, a pinch of salt, the fried egg 65 pieces, and toss for a minute or two in high flame.
11) Serve this crispy and spicy appetizer with Biryani!