Kozhukattai Chaat Recipe

Kozhukattai chaat is an innovative recipe which can be served for both breakfast, dinner or as an evening chaat. This can be prepared from scratch or can be prepared from the remaining kozhukattai dough. Here I am giving you a step by step procedure with pictures.

Kozhukattai chaat balls can be prepared by the same method as we prepare the outer dough for kozhukattai. You can also prepare this chaat when you have remaining dough or you can do it from scratch Here I am explaining from scratch.

This goes very well as an evening chaat or can be served as a  recipe in the menu of breakfast and dinner. 

Ingredients for kozhukattai Chaat Recipe: Rise flour – 1 cup Hot water – 2 cups Oil - 2 + 2 tbsp Onions – 2 chopped lengthwise Ginger garlic paste – 2 tbsp Tomato puree from 2 nos Garam masala – 1 tsp Chilli powder –1 tsp Soya sauce - 1 tsp Tomato sauce - 2 tbsp (optional) Salt to taste For garnishing: Coriander leaves chopped Onion – 1 finely chopped Raw mango grated – 3 tbsp (optional)

Method:

• Dry roast the rice flour and keep it aside. 
• Keep the water in the flame and allow to boil along with salt and oil.
  

  
• When water starts boiling add the water to the roasted rice flour and mix well using ladle. Add water until you gather all the flour and make into a smooth dough ( slightly sticky consistency).
  
• After it settles to the temperature you can handle with the hand mix in to the smooth dough.
• Shape it to balls and arrange it in a idli steamer and allow the balls to cook in steam.
  
• After it is cooked keep it as side. (When the ball is cooked it become shiny).
• Take two tomatoes and blanch to remove skin and add it to a mixie and make it into a puree.
• Add 2 tbsp of oil and add chopped onions and saute till raw smell goes.
  
• Add ginger garlic paste and saute until raw smell goes.
• Add garam masala, chilli powder, salt and mix well.
  
• Add tomato puree and mix well and allow to cook until oil starts to separate.
• Add cooked balls, soya sauce, tomato sauce mix well and allow in the flame for another minute until all the masalas are combined well.
  
• Garnish with coriander leaves, chopped onions and raw mango(optional) and serve.
  

Note:

• Try to make the balls small so that the masalas will get observed well.
• The water added for making dough for balls may change so keep an eye on consistency.