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Preparation Time : 10
Cook Time : 15
Total Time : 25
potatoes grated, washed n drain 3 nos
corn flour 2 tsp
Salt 1/4 tsp
chat masala 1/2 tsp
American corn Kernels 3 tbsp
butter 1 tbsp
Tri color bell pepper chopped 2 tbsp
onion 1 nos
Black eye beans/ Kidney beans/ Red beans 3 tbsp
onion chopped 2 tbsp
garlic 2 nos
dried oregano 1/2 tsp
tomato sauce 1 tbsp
Chaat Masala 1 tsp
salt and Black pepper powder 1/2 tsp
Dates-Tamarind Chutney : Tamarind 100 gms
dates 6-8 nos
whole red chillies 2 nos
salt 1 tsp
jeera powder 1 tsp
dry ginger Powder 1 tsp
sugar/ jaggery 2 tsp
Tamarind Chutney: Soak Tamarind and dates for 10 minutes. Remove seeds from both and grind them along with chillies, ginger, salt and jeera powder.
Sieve it and boil it. Store it in a glass jar.
Topping: Heat butter in a pan.
Add onion and garlic and roast lightly.
Add all bell peppers and cook for 2-3 mins( not fully cooked. Crunchy taste is awesome).
Add oregano, sauce and salt and pepper and cook for 5 mins.
Add boiled beans and corn and mix it well.
Garnish with coriander and spring onions.
Sopes Base: Mix grated potatoes n corn flour add salt, red chilly in a bowl.
Heat a skillet on a medium Flame.
Grease it with little oil and spread potato mix on it.
And make sopes on nonstick pan, roast from both side's n remove when golden in color.
Take it out on absorbent paper and then spread a layer of tamarind chutney, layer of topping prepared, 1 teaspoon of chutney, sprinkle some chaat Masala and garnish with fresh coriander and spring onions.
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