Ghevar And Idli Chaat - Plattershare - Recipes, food stories and food lovers

Ghevar And Idli Chaat

Recipe by Aarti Sharma
4.30 from 3 votes
Served As Snacks
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Basically Ghevar is a traditional sweet recipe from Rajasthan. But here I gave twist to original Ghevar recipe by making it savoury. I am 100% sure, you going to love this version too.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine Indian
Recipe Category Vegetarian
Servings 3
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Ingredients
  

  • For Ghevar : All Purpose Flour - maida – ¾ cup
  • gm Flour - besan – 2 tbsp
  • Ghee – 1-1/2 tbsp for batter
  • Ice cubes – 4 to 5
  • Salt – ¼ tsp
  • Oil – to deep fry
  • For Idli Chaat : Rice Idli – 5 to 7 - diced
  • Oil – to deep fry
  • Greek Yogurt – 1 cup
  • Mint and Coriander Chutney – 2 to 3 tbsp
  • Red Chilli Powder – to taste
  • Salt – to taste
  • For Salsa : Onion – 1 - chopped
  • Tomato – 1 - chopped without seeds
  • Fresh Coriander Leaves – 3 tbsp - finely chopped
  • Chaat Masala – ½ tsp
  • Sev – 2 to 3 tbsp
  • Salt – to taste
  • For Serving : Ghevar - Idli Chaat, Salsa, Dates and Tamarind Chutney
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Instructions
 

  • For Ghevar : Take a large mouth bowl, add ghee and ice cubes. Mix well with your hands or with hand blander for 4 to 5 minutes until it looks like a cream..
  • Now add all purpose flour, gram flour, salt and 1-1/2 cups of ice cold water. Mix well with your hands or with hand blander for 5 to 6 minutes.
  • Heat oil in a kadhai. Put a small ghevar mould in oil carefully.
  • Now take 1 tbsp of batter and pour it in the middle of the mould from 6 to 8 inches height. After it wait for 1 to 2 minutes till the bubbles settle and then again pour 1 tbsp of batter. Again wait till the bubbles settle. Repeat this for 3 to 4 time
  • If you see the batter is sticking in the middle use a thin rod to detach that. Once its slightly more than golden and properly fried, take it out very carefully with the help of the rod.
  • Put it into the an absorbent paper. Repeat the process for making more ghevar.
  • For Idli Chaat : Heat oil in kadhai and deep fry the idli cubes until golden and crisp.Take a bowl, add yogurt, red chilli powder, salt, mint and coriander chutney. Mix well. Now add fried idlis into the yogurt mix. Mix gently.
  • For Salsa : Take a bowl, add onions, tomatoes, coriander leaves, salt, chaat masala and sev together.
  • For Serving : Place ghevar on a serving plate. Put some idli chaat over it. Top with salsa and dates and tamarind chutney and serve immediately.
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Aarti Sharma
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