Tuesday, 18 December 2012

Chat-Pata Time Pass (Least oily snack of roasted and flat pounded rice)

Chat-Pata Time Pass

When having the urge to eat something but do not want to eat something heavy and want to snack on something light and tasty then Chat-Pata Time-Pass is the apt answer to your need. I and my husband love to have Chatar-Patar or Chat-Pata Time-Pass with our evening tea. Next time you pack the tiffin box of your children pack this namkin in a small box along with food, believe me they would love the lunch you have packed along with the namkin.

Preparation Time: 15 min.
Cooking Time: 45 min
Servings: 700-800 gm. Time- Pass

Ingredients Required for Masking Chat-Pata Time-Pass:
  • 500 gm. Flat thin Poha (Flat thin pounded roasted rice)
Thin Poha (Thinly pounded roasted rice)
  • !00 gm. Dry coconut
  • 50 gm. Ground nut seeds (Moong fali Dana)
  • 30-40 Mint Leaves (Pudina Patta)
Mint leaves
  • 4-5 Green Chilies
Green chilies
  • 1/ 2Teaspoon Turmeric Powder
  • 1 Tea spoon Amchur powder (Powder of dry raw mango)
  • 2 Teaspoon Red Chili Powder
  • 2-3 Tea spoon Sugar powder
  • Salt to taste
  • 100 ml. cooking oil
Directions for making Chat-Pata Time-Pass:
  •  Cut green chilies finely.
Finely cut green chilies
  • Cut dry coconut to thin small strips.
  • Take 25ml. oil in a thick bottom wok and heat it on high flame.
  • When the oil is hot (not smoking hot) add groundnuts and fry them till they gain brown color.
  • Remove the fried groundnuts and spread on a plate for cooling.
shallow fried ground nuts and coconut pieces
  • Into the hot oil add the cut strips of coconut and fry till they start getting brown color.
  • Remove from oil and spread on a plate for cooling.
  • If the oil left in the wok is less then add remaining 5 ml. of oil to it and let it heat on high flame for 30 sec.
  • Add Mustard seeds and let them splutter.
Mustard seeds spluttering in hot oil
  • Once the seeds splutter add green chilies and mint leaves.
  • Cook till the mint leaves and chilies change their color and become dry.
spices and mint leaves shallow frying
  • Add poha and reduce the flame.
Poha added to the seasoning
  • Add turmeric powder,salt and mix nicely.
Turmeric,salt and red chili powder added to poha
  • Turn upside down regularly so that the poha gets coated with oil nicely and gets cooked properly.
  • Cook with regular stirring and turning upside down on low flame for 5 min.
  • Make sure the poha is turned regularly to avoid the poha becoming burnt where it touching the wok.
  • Cook for another 2-3 min. on low flame with regular stirring and turning upside down.
  • Add fried
    • Ground nuts
    • Fried coconut
Coconut and ground nuts added to the mixture
  • Remove from gas and mix nicely so that spices get mixed properly in all the mixture.
  • Add amchur powder and mix.
Amchur powder added to the mixture
  • Add sugar powder and mix nicely.
Sugar powder added to the mixture
  • Time-Pass is ready.
  • Let it cool in the wok only without covering.
Chat-Pata Time Pass
  • store it in air tight container.
  • Enjoy with tea or snack on it whenever you want to.
Tips:
  • Fry the coconut and ground nut one shade less than required because they contain oil and even after removing from wok they will get due to hot oil in them and become darker in shade during cooling.
  • Once poha is added reducing the flame and stirring / turning upside down the poha in wok is must otherwise the poha will get burnt.
  • Oil while adding the poha should be minimum 25 ml.
  • Do not add too much oil with poha for the namkin will become oily and lose the benefit as it is supposed to be less oily time-pass.
Suggested variations:
  • Finely cut Coriander leaves half medium size bunch can be added instead of mint leaves while preparing the seasoning to get different flavor.
  • Curry leaves can be added while preparing the seasoning instead of mint leaves.
  • Roasted chana dal can be added along with poha, this will add much required proteins also.
  • Raisins, finely cut and roasted Almonds / Cashew nuts can be added along with coconut and ground nuts.

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