Surti Khawsa

Steps

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1. 1
   Blend fresh coconut with water in a blender to make the first, rich batch of coconut milk.
   ▶ ≈0:11
2. 2
   Strain the blended mixture through a muslin cloth, squeezing out the thick coconut milk.
   ▶ ≈0:21
3. 3
   Repeat the blending-and-straining process to extract more coconut milk until you have enough.
   ▶ ≈0:29
4. 4
   Blend onion, cashew nuts, melon seeds, ginger, garlic, green chili and water together into a smooth paste.
   ▶ ≈1:13
5. 5
   Heat oil in a pot and cook the blended paste thoroughly until fragrant.
   ▶ ≈1:26
6. 6
   Slowly pour in the coconut milk while continuously stirring, then simmer gently over medium-low heat.
   ▶ ≈1:33
7. 7
   Season with salt to taste and check the flavor — the coconut broth should stay thin, not thick.
   ▶ ≈1:41
8. 8
   For the non-vegetarian version, cook chicken directly in the broth until done.
   ▶ ≈1:49
9. 9
   To assemble, place crisps at the bottom of a bowl, then add the boiled noodles.
   ▶ ≈2:14
10. 10
    Top with spring onion greens, fried garlic, fried onion, and a sprinkle of chaat masala.
    ▶ ≈2:20
11. 11
    Finally, ladle over the hot coconut broth and drizzle with the spicy garlic chutney before serving.
    ▶ ≈2:27