Makhana Bhel

PREPARATION

1. In a bowl, add 60 grams tamarind, 3 dry red chili, 2 teaspoons fennel seeds, 1 tablespoon coriander seeds, 300 milliliters warm water and soak for 15 minutes. 
2. Transfer, this into a blender and blend it well. Strain it. 
3. Take a pan, add blended tamarind water and cook for 2 minutes. 
4. Add 60 grams dates paste, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon paprika, 40 grams jaggery powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry ginger powder and cook for 4 - 5 minutes. Remove it from heat. 
5. Heat 1 1/2 tablespoons oil in a pan, add 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/4 teaspoon cumin powder, 1/4 teaspoon salt and cook for 2 minutes. 
6. Add 50 grams fox nuts and cook for 2 - 3 minutes. Remove it from heat. 
7. In a bowl, add 40 grams onions, 110 grams cucumber, 100 grams tomato, cooked fox nuts, 40 grams green chutney, 40 grams prepared tamarind chutney, 1 teaspoon chaat masala, 40 grams sev, 2 tablespoons coriander and mix it well. 
8. Garnish with sev. 
9. Serve.