• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Spicy noodles chaat

1 cake noodles (any brand/rice noodles)
5 slices of bread
4 big potatoes, cut into french fries like pieces
6 tbsp tomato chilli sauce
Coriander-mint chutney
Oil
Salt as required
Split urad dal and mustard seeds to temper
Chilli powder
Garam masala to taste
Sweet chutney
Onions, finely chopped (optional)
Directions
Heat oil in a kadai, add the mustard seeds and split urad dal and allow spluttering.
Add the required amount of water and allow it to boil.
Add the tastemaker and stir well, so that it blends well when noodles is added.
Add the noodles, cook it until the water evaporates and the noodles are fully cooked. Keep aside.
Repeat the first step for potato curry.
After the mustard seeds and split urad dal have spluttered, add the cut potatoes, salt, turmeric powder and the required amount of water, allow it to cook on medium heat for 15-20 minutes.
Once the water dries up, add red chilli powder, sambhar powder/garam masala, dhania powder and add a tsp. of oil & roast it well.
Meanwhile, remove the brown corners of the bread slice and cut them into cubes.
Fry the bread cubes in a ghee-oil mixture in a kadai, until golden brown.
Put the noodles first on the serving dish, add the potato curry, fried bread cubes, coriander-mint chutney, sweet chutney, tomato chilli sauce, onion. Mix really well