Khakhra chaat

• 97.5 g Wheat flourBuy
• 1.35 tbsp Roasted chana dalBuy
• 0.5 tbsp Kasuri methi(fenugrrek leaves)Buy
• 50 g TomatoBuy
• 14.7 g DatesBuy
• 3 tbsp Lemon juiceBuy
• 1 tsp Lemon juice or lime juiceBuy
• 4.5 tbsp Pomegranate seedsBuy
• 12 g TamarindBuy
• 105 g PotatoBuy
• 7.5 g Green chiliesBuy
• 24 g Coriander leavesBuy
• 1 tbsp Coriander leavesBuy
• 1 g Garlic ClovesBuy
• 3.8 g GingerBuy
• 12 g MintBuy
• 60 g OnionBuy
• 0.1 tsp HingBuy
• 0.25 tsp Hing (asafoetida)Buy
• 0.1 tsp Roasted coriander powderBuy
• 0.5 tsp Jeera powderBuy
• 0.75 tsp Roasted cumin seedsBuy
• 0.1 tsp Roasted jeera powder (roasted cumin powder)Buy
• 0.3 tsp Black pepperBuy
• 0.25 tsp Turmeric powderBuy
• 0.3 tsp Turmeric powderBuy
• 20 g JaggeryBuy
• 240 g Bengal gram flourBuy
• 0.1 tsp Roaasted saunf powder (roasted fennel powder)Buy
• 0.1 tsp Ginger powderBuy
• 0.17 tsp Red chilli powderBuy
• 0.5 tsp Red chilli powderBuy
• 0.5 tsp Red chilli powderBuy
• 1.5 tsp Red chilli powderBuy
• 1 tsp Chaat masalaBuy
• 1 tsp OilBuy
• 2 C OilBuy
• 0.75 tbsp Refined oilBuy
• 0.22 tsp SaltBuy
• 0.5 tsp SaltBuy
• 0.5 tsp SaltBuy
• 0.5 tsp SaltBuy
• 0.5 C WaterBuy
• 0.5 C WaterBuy
• 2 tbsp WaterBuy
• 0.3 C WaterBuy
• 2.25 tbsp WaterBuy
• 0.1 tsp GheeBuy
• 0.1 tsp Kala namak (black salt)Buy

Directions

Instructions not available for this dish — only the ingredients and macros were recorded.