Bread katka recipe | street style bread katka | how to make bread chaat - Nehas Cook Book (2024)

For Rajkot famous green chutney

• ▢ 1 cup or 100 grm chopped green chilli
• ▢ 1 lemon juice
• ▢ ¼ tsp hing
• ▢ 1 tsp turmeric powder
• ▢ Salt to taste
• ▢ ½ cup peanuts
• ▢ 100 ml or ½ cup water

For date-tamarind chutney

• ▢ ½ cup tamarind - imli soaked into hot water
• ▢ 1 bsp oil
• ▢ ½ tsp hing
• ▢ 2 tbsp kashmiri red chilli powder
• ▢ 1 tbsp jeera powder
• ▢ ½ tsp dry ginger powder
• ▢ 2 litre water
• ▢ 1 cup chopped dates
• ▢ 1 cup jaggery - gud
• ▢ 1 tsp black salt
• ▢ Pinch of salt

For garlic chutney

• ▢ 10-12 red chilli soaked into hot water
• ▢ 8-9 garlic cloves
• ▢ 1 tsp black salt
• ▢ 1 tsp jeera powder
• ▢ Salt to taste
• ▢ 50 ml water

For masala sing

• ▢ 1 cup peanut
• ▢ 1 tsp oil
• ▢ ¼ tsp turmeric powder
• ▢ ½ tsp red chilli powder
• ▢ ½ tsp dry mango powder
• ▢ ½ tsp chaat masala
• ▢ ½ tsp black salt
• ▢ Pinch of salt
• ▢ ½ tsp garam masala
• ▢ 1 tsp sugar

Assembling bread katka

• ▢ 12 ladi pav
• ▢ Tamarind-date chutney
• ▢ Green chutney
• ▢ Garlic chutney
• ▢ Boiled chana
• ▢ Masala peanuts
• ▢ Chopped onion
• ▢ Chaat masala
• ▢ Nylon sev
• ▢ Some coriander leaves

Making Rajkot famous green chutney

• In a mixture jar, add chopped green chilli, lemon juice, hing, turmeric powder and salt. Grind it.

• Then add peanuts and water. Grind it.

• Green chutney is ready.

  See Also

  narali bhat recipe | narali bhaat | maharashtrian sweet coconut rice recipe

Making tamarind date chutney

• Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices and cook them briefly without burning.

• Now, use a sieve and strain the imli pulp along with its water and add additional 2 liters of water, discard the imli remains in the sieve.

• Now add, chopped khajoor, grated gud, black slat and salt to taste, mix well to dissolve the gud, cover and cook on medium flame for 15-20 minutes.

• Check and stir in short intervals, do not cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.

• Use a sieve and strain the chutney, allow it to cool down.

• Sweet tamarind chutney is ready.

Making garlic chutney

• In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste.

• Garlic chutney is ready to use.

Making masala sing

• In a pan, add one teaspoon oil and then add turmeric powder and mix well. Add peanuts to it and roast the peanuts for 4-5 minutes on low flame.

• Once the peanuts are appropriately fried, remove them from the flame and add red chilli powder, dry mango powder, chaat masala, black salt, garam masala, and sugar.

• Mix well and Keep it aside to cool. Then store it in an air-tight container.

Assembling bread katka

• Cut pav into slightly big pieces, arrange them into the plate.

• Firstly spread sweet tamarind chutney so it will absorb into bread pieces.

• Then spread green chutney and garlic chutney on it.

• Sprinkle some boiled chana, masala peanuts, and chopped onion on bread pieces.

• Garnish with nylon sev and coriander leaves.

• The consistency of tamarind-date chutney should be thin, so it will easily absorb into bread pieces.
• For masala sing, add masala when sing is slightly hot.
• Use chutney according to your taste.