| Section | Details |
|---|---|
| Name | Kala Chana Chaat |
| Concept | - Base: Kala Chana |
| - Side: None | |
| - Palate: Tangy | |
| - Age: Above 18 | |
| - Not For: TBD | |
| - Allergens: TBD | |
| - Expiry: 1 day (20 hrs) | |
| Ingredients | - Boiled Kala Chana: 150 gm |
| - Oil: 10 ml | |
| - Jeera: 0.5 gm | |
| - Hing: 0.5 gm | |
| - Mustard Seeds: 0.5 gm | |
| - Curry Patta: 0.5 gm | |
| - Chopped Onion: 100 gm | |
| - Chopped Tomato: 70 gm | |
| - Chopped Green Chilli: 10 gm | |
| - Salt: 2 gm | |
| - Chaat Masala: 4 gm | |
| - Chopped Coriander: 5 gm | |
| - Lemon Juice: 10 ml | |
| - Lemon Slice: 1 | |
| Recipe | 1. In a frying pan, add oil and make a tempering of mustard seeds, curry patta, cumin, and hing. |
| 2. Add boiled kala chana and sauté for 2 minutes. | |
| 3. Add chopped onion, tomato, and green chilli, and sauté for 2 minutes. | |
| 4. Add chaat masala and salt. Check seasoning. | |
| 5. Squeeze lemon juice and add chopped coriander. | |
| 6. Kala Chana Chaat is ready. | |
| Equipment Required | Frying Pan |
| Nutrition Value | - (To be determined) |
| Internal Trial | Already Running in XC Kitchen |
| Customer Experience | - (To be determined) |
| Unique Selling Point | - (To be determined) |
| COO Conclusion Phase-1 | - (To be determined) |
| Production Cost | - (To be determined) |
| Packaging Method | - (To be determined) |
| Availability Aspects of Ripple | - (To be determined) |
| Scalability Aspect | - (To be determined) |
| Final Images from PMF | - (To be added) |
| COO Final Conclusion | - (To be determined) |
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Kala Chana Chaat
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