Layered Chaat Cups (Colorful & Vrat Friendly)

Ingredients

• 1 cup plain yogurt dahi
• ½ teaspoon roasted cumin powder
• ½ teaspoon sugar
• 1 tablespoon mint leaves finely chopped
• 1 tablespoon cilantro leaves finely chopped
• 2 tablespoon grated cooked beetroot boil or roast the beets, peel and grind (see note #1 on how to)
• 200 g paneer small dice
• 1 large sweet potato peel, wash and small dice
• 1 cup makhana fox nuts
• 3 tablespoon ghee divided
• 1 teaspoon black pepper powder divided (adjust to taste)
• 1.5 teaspoon rock salt divided (adjust to taste)
• ½ cup pomegranate arils
• 2 green chillies chopped (adjust to taste)
• 1 tablespoon cilantro leaves chopped
• 6 mejdool dates pitted, roughly chopped
• ½ inch ginger roughly chopped
• 1-2 green chilli roughly chopped (adjust to taste)
• ¼ teaspoon roasted cumin powder
• 2 tablespoon fresh lemon juice
• 1 teaspoon sugar optional
• ½ teaspoon salt

Steps

1. Heat 1.5 tablespoon ghee in a wide pan over medium-low heat. Add the makhana and roast for 4-5 minutes, stirring frequently so they toast evenly without burning. Sprinkle with salt and freshly crushed black pepper. Continue roasting until the makhana are crisp and crunchy. To check, break one between your fingers. It should snap easily without feeling chewy in the center. Transfer to a plate and let cool completely before layering into the chaat cups.
2. In the same pan, heat 1 tablespoon ghee in a wide pan over medium-low heat. Once the ghee is hot, add the diced sweet potatoes, arranging them in a single layer so they cook evenly. Avoid overcrowding the pan and cook in batches if needed. Sprinkle with ¼ teaspoon each salt and freshly crushed black pepper.
3. Let the sweet potatoes cook undisturbed for 2-3 minutes before gently turning them over. Continue pan-frying, turning the pieces occasionally, until they are lightly golden on the outside and tender all the way through. Cover for a couple minutes if needed. The sweet potatoes should hold their shape and not turn mushy, since we will be layering them in the chaat cups. Transfer to a plate and set aside to cool.
4. In the same pan, heat another tablespoon of ghee over medium-low heat. Add the diced paneer in a single layer. Sprinkle with ¼ teaspoon each salt and freshly crushed black pepper. Let the paneer cook undisturbed for 1-2 minutes until lightly golden on the bottom. Gently flip the pieces and pan-fry the other sides until they develop a light golden crust. Avoid cooking the paneer for too long, as it can turn chewy. Transfer to a plate and set aside to cool.
5. In a mixing bowl, whisk the yogurt until smooth and creamy. Add the roasted and grated beetroot, bhuna jeera (roasted cumin powder), salt, finely chopped cilantro and mint leaves. Mix everything until well combined. Taste and adjust the seasnings. The beetroot will give the yogurt a beautiful pink color. Taste and adjust the seasoning as needed. Keep the consistency slightly thick. Refrigerate until ready to assemble.
6. Add the pitted Medjool dates, ginger, green chillies, water, sugar, salt and freshly squeezed lemon juice to a blender jar. Grind everything into a smooth, thick chutney, scraping down the sides of the jar as needed. Add a little more water if the mixture is too thick to blend, but avoid making the chutney too runny. Taste and adjust the sugar, salt or lemon juice to get a nice balance of sweet, tangy and spicy flavors. Transfer to a bowl and refrigerate until ready to use.
7. To assemble the chaat cups, spoon a layer of beet yogurt into the bottom of each serving cup. Follow with the pan-roasted sweet potatoes and paneer, spreading them evenly over the yogurt. Add a layer of finely chopped cucumber, carrots and green chillies
8. Drizzle the ginger date chutney over the vegetables, adjusting the amount to your taste. Top with crunchy roasted makhana, a sprinkle of pomegranate arils and freshly chopped cilantro. Serve immediately while the makhana are still crisp and crunchy.