Tokri chaat

     Tokri chaat.   


Ingredients:

  • Tokri; Chinese noodles 1 packet
  • Salt to taste
  • 1 litre water for boiling noodles
  • Oil for frying and coating
  • 2 tablespoon maida 
  • Chaat; 100 grams paneer
  • 1 small Carrots
  • 4 baby corns
  • 1/4 cup green peas
  • 1 tomato, deseeded chopped
  • 4-5 crushed garlic
  • 1 Capsicum cubed 
  • salt as per taste
  • 1 teaspoon black pepper powder
  • 1 tablespoon red chilli sauce
  • 1 Tablespoon tomato sauce
  • 1 teaspoon soya sauce 
  • 1 cube Maggi masala nugget 
  • 1 tablespoon oil



    • Instructions:

    • Noodles should be added to boiling water and cooked for 8 to 10 minutes. 
    • Drain the noodles' water. Toss the noodles with a teaspoon of oil. 
    • Noodles should be dusted with flour and tossed. The maida should cover all of the noodles. Because of how crucial this step is for crispy tokri. 
    • To handle the tokri without getting burned, warm up the oil in a big pan. 
    • The noodles are within a steel cup, giving it the appearance of a tokri. as well as dipped in hot oil. 
    • The cup dips to the bottom and the tokri floats on top of the oil as soon as the noodles begin to cook. 
    • Sauté garlic in heated oil in a pan. 
    • Sauté a veggie after adding another. 
    • Add the vegetables that have been simmering first. 
    • Sauté after adding tomatoes, Maggi masala, salt, and pepper. 
    • Add the paneer, then carefully combine everything. 
    • I combined soy sauce, tomato sauce, and red chilli sauce in a bowl. 
    • Remix after adding the sauce mixture to the filling. 
    • When the filling is prepared, spread 1 tablespoon of it over each tokri before arranging them on a dish. 
    • Serve to visitors and fill their bellies


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