Recently, I read an article in the New York Times about one of my favorite foods. I am always very interested articles about food. I may even be one of those "foodie-frenzy" people.
I read a very interesting article about Vik's Chaat Corner, 2390 Fourth Street, Berkeley, CA. I am very happy that the trend is picking up here. Kudos to Vik for his creativity and passion to serve fresh food. I do know that it is very time consuming and requires great effort and confidence. If I ever visit Berkeley, I will be sure to visit his place.
Many great chefs of five star restaurants have no idea about chaat recipes, but I am a big fan of chaat. I always enjoy making, serving and eating the many different types. I know it is not very prestigious, but I've always enjoyed chaat from a pushcart chaatwalla. The word "chaat" is a Hindi word for "a delicacy which is tantalizing to the taste buds." It is a well-blended medley of sweet and spicy flavors.
My few friends and I will always hang out by famous chaatwallas. Yes, a few are very famous for their specialty. Here is one of their recipes foir Sev Batata Puri. Enjoy!
|Sev Batata Puri|
How to Prepare:
- Lay out flat puris in a plate. Add on top of it potatoes.
- Add onions and mangoes and cucumber (if you have them).
- Then add chutney and top it off with Sev.
- Top with cilantro to garnish.