200 grams fried rice 1-cup fine sev½ salted bundi
1-cup peanuts 1-tbsp. chaat masala
1-cup fresh garbanzo or peas 2 tomatoes
½ cup grated coconut ½ cup green chutney
½ date-tamarind chutney ¼ cup coriander leaves
salt ½ cup pomegranate seeds
¼ cup cashew-nuts.
Boil peanuts and green garbanzo with a little salt. Roast cashew-nuts in a little ghee. Cut tomatoes into pieces. Take fried rice in a pot, add salt bundi, boiled peanuts and garbanzo. Add tomatoes pieces to it.
Mix cashew-nuts and coconut. Add chaat masala and salt. Mix well with green chutney and date chutney.
Serve in a plate.
Sprinkle coriander leaves, sev and pomegranate seeds.