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Rasgulla perhaps, is the first thing that crosses your mind when you hear the word ‘mishti’. This classic Bengali sweet will always have a special spot among the plethora of Indian desserts that our cuisine has to offer. Rasgulla is a decadent sweet-treat which is made of soft chhena balls which are later dunked in light, cardamom-infused sugar syrup, that simply melts in our mouth in the very first bite. There is no celebration in Bengal that is complete without the succulent rasgullas , even Durga puja bhogs come with this heavenly sweet. The sheer popularity of this dessert has transcended beyond the state which has given rise to various experiments that can be done with these spongy luscious balls. You may have heard about the strawberry rasgulla or the chocolate rasgulla but fans of this traditional mithai have taken it up a notch by actually transforming it into the meethi-namkeen. Rasgulla chaat is a heavenly blend of sweet and savoury, comprising delightful rasgulla which is drizzled with yoghurt, tamarind sauce, mint and coriander chutney and a medley of Indian spices. Here’s the recipe of this unique dish which will surely leave your taste buds wanting more of this infamous delicacy.
- 2-3 Rasgullas
- 1-2 potatoes, boiled and peeled
- 1-2 nos. green chillies, finely chopped
- ½ tsp red chilli powder
- ½ tsp black pepper
- ½ tsp cumin powder
- Tamarind chutney
- Mint chutney
- Yogurt (dahi)
- Chaat masala
- Sev or any namkeen
- Pomegranate seeds
- salt to taste
- oil
Preparations:
1. Take the rasgulla and squeeze it hard to remove the excess sugar syrup. Keep it aside.
2. In a nonstick pan add oil for shallow frying and heat over medium flame, when the oil is hot enough add the potatoes. Try to mash them while frying it.
3. Then add salt, green chillies, red chilli powder, black pepper, chaat masala and cumin powder. Saute it for a couple of minutes. You can also add coriander leaves as well.
4. Make small potato balls out of the mixture and lightly pat them.
5. Then in a bowl add yogurt, salt and sprinkle some chaat masala. Mix it well and keep it aside.
6. To assemble, place the patted potato balls in a plate, then, on top of that put the rasgulla balls, after that drizzle it with some tamarind chutney, mint chutney, prepared yogurt mixture and sev. Lastly, sprinkle some pomegranate seeds.
Your wholesome Rasgulla chaat is ready to be devoured.
