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Chaat/Savoury Entremet

Nov-02-2016
Jyoti Arora
45 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chaat/Savoury Entremet RECIPE

Entremet is a French dessert that has several layers/components; I used the same concept to create my savoury Entremet. I served this chaat on Diwali to my guests and according to them it was a visual treat that their tastebuds relished a lot. Nobody ever imagined the chaat or the street food served in dessert style.

Recipe Tags

  • Festive Fun
  • Veg
  • Medium
  • Festive
  • North Indian
  • Blending
  • Boiling
  • Frying
  • Side Dishes

Ingredients Serving: 4

  1. First Layer:
  2. Boiled & mashed potatoes- 2 medium sized
  3. Boiled & mashed chickpeas- 1/2 cup
  4. Salt & chaat masala to taste
  5. Mint & coriander chutney
  6. Mint and coriander leaves- 100 grams
  7. Chopped Tomato- 1 medium sized
  8. Green chilli- 1
  9. Grated ginger- 1 teaspoon
  10. Salt to taste
  11. Garlic cloves- 4 to 5
  12. Tamarind chutney- 1 teaspoon
  13. Second component:
  14. Store bought sev- 1 tablespoon
  15. Third Layer:
  16. Mathri recipe- All purpose flour- 1 cup
  17. Salt- 1 teaspoon or to taste
  18. Oil- 1 tablespoon
  19. Water- 1/2 cup or as required
  20. Carom seeds- 1/2 teaspoon
  21. Kasuri methi- 1 teaspoon
  22. Oil for frying
  23. Fourth & sixth Layers:
  24. Hung curd- 200 grams
  25. Tamarind chutney- 1 teaspoon
  26. Powdered Sugar- 1 teaspoon

Instructions

  1. Start the process by making the muthris.
  2. Mix all the dry ingredients of mathri and blend well with hands.
  3. Knead a tighter dough, cover it with a damp cloth and keep aside for 15-20 minutes.
  4. Now heat the oil for frying and shape your mathris not too thick/thin.
  5. You can also roll the whole dough into .5 cm thick and use round cookie cutter for even shape.
  6. Fry them on medium flame until golden brown and allow them to cool completely.
  7. Prepare mint and coriander chutney by blending all the ingredients to a smooth paste in mixer.
  8. For the first layer, mix together mashed potatoes, chickpeas, mint and coriander chutney, tamarind chutney, salt and chaat masala and keep aside.
  9. For the fourth and sixth layer, divide the hung curd in two equal portions.
  10. Mix powdered sugar in one portion and tamarind chutney in another.
  11. Fill these in separate piping bags with nozzles of your choice and keep aside.
  12. Assembling:
  13. Now take the potatoes and chickpeas mixture and form the bottom/first layer, shape it as you wish.
  14. Now use the sev on top of it.
  15. Place the cooled mathris to form the third layer.
  16. Use sweetened hung curd piping bag to create the fourth layer.
  17. Repeat the third layer process on top of it.
  18. Finally make some rosettes/flowers to create the top layer.
  19. I used tomato sauce drops on top of the flowers and kaju shaped mathris for the final touch.

Reviews (6)  

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Fateha Patel
Feb-21-2018
Fateha Patel   Feb-21-2018

Presentation :ok_hand:

Zeenath hafeez Shaik
Dec-11-2016
Zeenath hafeez Shaik   Dec-11-2016

Looking nice

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