English    Canada Canada

Chaat Hummus: Blended Corn Soup Spiced with Curry Powder & Curry Leaves

Chaat Hummus: Blended Corn Soup Spiced with Curry Powder & Curry Leaves

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Hummus

  • 3 cups boiled chickpeas
  • salt to taste
  • 1 tsp black salt
  • 1 tsp Chaat masala
  • 1 tsp roasted cumin
  • 1 green chili chopped
  • 1/2 cup channa dal namkeen
  • 1 garlic clove
  • a few springs of mint
  • 1/2 cup of sey
  • 1/2 tsp chili powder
  • 1/4 cup olive oil
  • 1/4 cup lemon juice

Salad

  • 2 tbsp chopped onion
  • 2 tbsp chopped tomato
  • 1 tbsp chipped coriander
  • 1/2 green chili chopped
  • 1 tbsp channa dal namkeen 
  • 1 tbsp sey
  • 1 tsp chaat masala
  • A tiny pinch of salt
  • A dash of olive oil
  • 5-6 papdi

Tamarind Chutney

  • 1 cup tamarind pulp (thick)
  • 3/4 cup sugar
  • Salt to taste
  • 3/4 tsp black salt
  • 1/2 tsp chili powder
  • 2 tsp roasted cumin

Directions

HB Pro Juicer Mixer Grinder’s hi-speed blending creates soft & fluffy arabic mezze, giving a smooth rich texture with a blast of Indian street food flavors.

For Hummus

  1. Add all the ingredients into the 1 lt jar and put it on to the machine and secure it. Using the Pulse mode give a couple of blends. Now remove the top cap and add the cooled tamarind Add using the Preset mode press Blend, select Partial and press Start. Grind the hummus to a fine paste.
  2. Once the machine stops check if the hummus is a bit If yes then blend it again. At any point the hummus is getting sluggish to move, scrape the sides to get the contents to the center and you can add a dash of water or olive oil.
  3. Remove the hummus to a
  4. Separately in a bowl add chopped onions, tomatoes, coriander, green chilly, channa dal namkeen, sev, chaat masala, salt and olive oil. Mix them up and place them on to the Place the papdi on to the hummus or serve them on the side.

Note - If using the manual mode, grind at medium to high speed for a minute approx. scrape the sides and grind again till it becomes into a smooth puree.

For Tamarind Chutney

  1. In a pan add tamarind pulp, sugar, salt, black salt, chilly powder and roasted cumin along with 3 cups of
  2. Bring it to a boil, simmer and cook till the chutney thickens. Remove from heat and cool it

 

 

Related Products

Related Product Categories

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Interested in receiving emails, recipes and tips?

Sample Product Label
image to the top