Donut Kabab Ki Chaat, Ragra Chana Chaat And Kesri Zafrani Masala Doodh by Shireen Anwer

Ingredients For Donut Kabab Ki Chaat:

• Mince machined  1/2 kg
• Onion 2
• Potato  2
• Green chilies  6
• Gram lentil  1/2 cup
• Ginger garlic paste 1 tbsp
• All spice  1 tsp
• Black pepper  1/2 tsp
  
• Crushed red pepper 1 tsp
  
• Eggs  2
  
• Coriander leaves  2 tbsp
  
• Mint leaves chopped  2 tbsp
  
• Water  2 cup

For Chaat:

• Whipped yogurt 2 cup
  
• Sugar  2 tbsp
  
• Green chutney  1/2 cup
  
• Khatti methi chutney  1/2 cup
  
• Sev  1 cup
  
• Papadi crushed  2
  
• Onion chopped  1
• Tomato  1
  
• Coriander leaves  2 tbsp
  
• Green chilies  2

Ingredients For Sonth Ki Chutney:

• Tamarind pulp 1 cup
• Sugar  1/2 cup
• Salt  1/2 tsp
• Crushed red pepper 1/2 tsp
• Cumin roasted 1 tsp
• Sonth grinded  1 tsp

Ingredients For Ragra Chana Chaat:

• Chic piece 250 gm
  
• Onion  1
  
• Oil  1/4 cup
  
• Ginger garlic paste 1 tsp
  
• Salt 1 tsp
  
• Turmeric  1/4 tsp
• Crushed coriander 1 tsp
  
• Chili powder 1 tsp
  
• Tomatoes  2
  
• Green chilies  4
  
• Coriander leaves  half bunch
  
• Thick imli pulp  1/2 cup
• Chat masala

Ingredients For Garnish:

• Chopped coriander 2 tbsp
  
• Green chilies 2
  
• Tomato  1
  
• Onion Rings  as required
  

Ingredients For Kesri Zafrani Masala Doodh:

• Milk 1 kg
  
• Saffron  1/4 tsp
  
• Almonds 50 gm
  
• Pistachio  50 gm
  
• Sugar  6 to 7 tbsp
  
• Green cardamom  1/2 tsp
  
• Nutmeg grinded  1/8 tsp