Prep 30 m
Cook 30m


    Mint and coriander chutney     

    25 gms fresh mint leaves 

    50 gms fresh coriander 

    5 gms rock salt 

    10 gms white salt 

    10 gms chaat masala powder 

    15 gms ginger 

    15 gms green chilli 

    10 ml lemon 

    25 gms yoghurt 

    15 ml chilled water 


    Chaat masala gel

    50 gms chaat masala powder 

    100 ml cold water 

    20 ml lemon juice 

    10 gms salt 

    25 gms vegetable starch (thickening agent) 


    Dhokla (sponge cake)

    250 gms gram flour  

    340 gms water 

    12.5 gms oil 

    25 gms sugar 

    3.75 gms lemon salt 

    1 whipping siphon 

    2 N2O cylinder charger 

    Disposal glass

    500ml liquid nitrogen to freeze dhokla crumble


    Dhokla water (tempering water) 

    10 ml oil 

    5 gms mustard seed 

    5 gms curry leaves 

    4 gms green chilli (sliced) 

    10 gms chopped ginger 

    25 gms fresh grated coconut 

    50 gms sugar 

    20 gms salt 

    500 ml water 



    25 gms chickpeas (boiled) 

    25 gms potato (boiled) 

    10 gms lemon flavoured vermicelli (store bought)

    10 gms fried spinach (chopped) 

    25 gms fresh pomegranate 


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Ingredient Substitution Guide


Papdi tart

Mix all the ingredients in a bowl until smooth. Press the dough into a prepared baking pan or tart mould.Pierce the dough with a fork in several places to prevent the crust from puffing up while baking. Preheat the oven to 180 degrees Celsius and bake for 17 minutes.

Tamarind and dates chutney

Soak the tamarind and dates in water for two hours. Add all the dry ingredients and mix well. Cook the mixture for at least 15 minutes. Once it has cooled completely, blend it into a smooth puree and strain it. Store the puree in a squeezey bottle and refrigerate it.

Dhokla (sponge cake)

Firstly, combine all the dry ingredients in a bowl and mix thoroughly. Then, add water and oil to the mixture and whisk until a smooth dhokla batter is formed. Strain the batter into a siphon and charge it using two N2O cylinders. Shake the siphon well for 1 to 2 minutes.

Next, take a disposable glass or microwave paper cup and apply some oil inside it. Fill the cup with the dhokla batter and cook it in the microwave for 30 seconds. Let the dhokla cool down completely. Once it has cooled, remove it from the glass and cut it into two pieces. Finally, crumble the dhokla.

Dhokla water

In a pan, heat some oil in it. Add mustard seeds, curry leaves, chopped ginger, and sliced green chillies. Sauté these ingredients along with some freshly grated coconut. Next, add some water, salt, and sugar to the mixture. Bring it to a boil, and then turn off the flame. Set aside the tempering water and allow it to cool properly.

To assemble

Start by using papdi tart as the base. Then, fill it with layers of sweet yoghurt, tamarind chutney, mint-coriander chutney, and chaat masala gel. Then, add boiled potatoes and chickpeas, lemon-flavoured vermicelli, and fresh pomegranate. In a separate bowl, crumble dhokla and pour liquid nitrogen over it. Mix well and sprinkle the nitro dhokla crumble over the papdi tart. Finally, drizzle tempering water on the frozen dhokla and garnish with fried spinach leaves and seasoning spice powder. Adjust the seasoning to your taste preferences and enjoy!

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