Crush noodles to tiny curls.
Dry roast them in a heavy pan, till light and semiwhite.
Stir continuously while roasting. Cool.
Chill cucumber, tomato before chopping medium pieces.
Take in a large bowl, chop and add onions.
Crush together chilli and garlic finely.
Add to chopped vegetables.
Add all other ingredients except coriander and noodles.
Toss with fork till well blended.
Add noodles and toss gently.
Garnish with coriander before serving.
Variation: Use the maggi masala instead of chaat masala in same proportion.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh (though noodles may be roasted a few hours ahead and stored.)
Introduction to Salads