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Steamed sweetcorn with peas and bell pepper makes for a great health snack, writes
Now in ripe old age there are many other life-threatening hazards and we splurge shamelessly in the guise of treating grandchildren but so strong are childhood impressions that guilt persists. Whenever we get an opportunity we try to replicate the khomcha fare at home. Over the years we have had mixed success — our dahi bhalla are a fiasco but alu chaat is above par, so is dahi papri. Golgappa and pani puri remain beyond wildest dreams but to let you on to a secret we have managed to incorporate chaat flavours into many healthy wholesome recipes. The nature’s bounty on shelves is more varied now and the quality of pre-packaged premium masala has greatly improved. It is possible to snack without the painful pangs of remorse. First showers of monsoon bring in their wake a different challenge — those who love crunchy salads are, with good reasons, a little squeamish about raw veggies. To tell you the truth, it was beloved daughter-in-law Shammi, a fitness freak, who dared us to fuse chaat with salad. The immediate provocation was the runaway success of a steamed sweet corn stall at Vasant Lok in the Capital. When we encountered the seasonal chchalliwala grilling corn on cob by the gutter what else could we mutter, but ‘Here comes the makai matar chaat.’ Chef’s special Ingredients Method
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Nothing
makes us drool more than chaat on the roadside. But we must
confess in the same breath that we seldom muster up enough courage to
yield to temptation. Since childhood, one was scared of germs breeding
in those delicious mouthfuls — the only concession made was an alu
tkki piping hot from the tawa disinfected by oil having a boiling
temperature higher than water.