Those who are living in Lahore must be familiar with this Chat PAti snack. This recipe is Shireen Anwer’s recipe. Hope you will try it.
INGREDIENTS FOR LADOO:
| Gram lentil | 250 gms |
| Ajwaen | 1/4 tsp |
| Cumin seeds | 1/2 tsp |
| Salt | to taste |
| Baking powder | 1/2 tsp |
INGREDIENTS FOR APRICOT CHATNEY:
| Dry Apricot | 125 gms |
| Water | 1 cup |
| Salt | to taste |
| Red chili powder | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Sugar | 1/2 cup |
INGREDIENTS FOR IMLI CHATNEY:
| Dry dates (choare) | 6 nos |
| Tamarind pulp/ imli pulp | 1 cup |
| Cumin seeds | 1/2 tsp |
| Red chili powder | 1 tbsp |
| Salt | to taste |
| Vinegar | 1 tbsp |
| Jaggery/ gur | 1/2 cup |
METHOD:
- Soak gram lentil overnight.
- In the morning add salt, ajwain, cumin seeds and baking powder in lentil and blend fine in blender.
- Now fry them in oil and serve with chatneys or you can soak in water and squeeze water with hands.
- Serve with Chatneys , radish and onion slices.
- For Apricot chatney add all ingredients in a pan with water and cook till soft. Remove seeds and grind. Sauce should be thick.
- For Imli chatney soak dry dates over night and next day remove seeds and cook all ingredients in water. Grind them to make a smooth sauce.
- Grate radish and carrot or cabbage , slice onion thinly and serve with pethian. You can use Chat masala and green chatney too.
- Enjoy 🙂
