Mango Salsa Biscuit Gatpat Chaat

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Mango Salsa Biscuit Gatpat Chaat. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Mango Salsa Biscuit Gatpat Chaat is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango Salsa Biscuit Gatpat Chaat estimated approx 10 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can have Mango Salsa Biscuit Gatpat Chaat using 17 ingredients and 5 steps. Here is how you can achieve it.

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This is a healthy and delicious, my innovative version of a chhat recipe called Gatpat of Jabalpur in MADHYA PRADESH.
Here I have incorporated salted biscuits in place of papdi to make a healthier version.

Ingredients and spices that need to be Take to make Mango Salsa Biscuit Gatpat Chaat:

1. 1 cup small salted Biscuits or cheeselings
2. 1 Onion finely chopped
3. 1 Tomato finely chopped
4. 1 Green chilli chopped
5. 2 teaspoons or more Lemon juice
6. 2 tablespoons masala Peanuts
7. 1 teaspoons raw mango peeled and finely cubed
8. 4 tablespoons ripe mango peeled and finely cubed
9. 1 teaspoon Mint leaves chopped
10. 2 tablespoons besan Sev
11. 1/2 teaspoon Chaat masala or according to taste
12. 1/4 teaspoon roasted cumin powder
13. 1/4 teaspoon red chilli powder
14. 2 tablespoons Coriander- mint chutney
15. 1 1/2 tablespoons sweet tamarind chutney
16. 1/2 cup coriander leaves finely chopped
17. 1 tablespoon pomegranate kernels

Instructions to make to make Mango Salsa Biscuit Gatpat Chaat

1. Gather all the ingredients.
2. Take Biscuits in a bowl and slightly /coarsely crush them.
3. Add chopped onion, tomatoes, green chillies, masala peanuts, raw mango, ripe mango, chilli powder, cumin powder, salt, chaat masala, lemon juice, coriander leaves, pomegranate kernels and mint leaves and mix very well.
4. Add besan sev and namkeen mixture and mix well
5. Mix both the chutneys just before serving.
   Garnish with some more coriander leaves, sev and pomegranate kernels and serve the chaat immediately in any serving bowl

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