Easy and Delicious Chaat Recipe – How to Make Indian Street Food at Home || No. 1 Indian Street Food

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Chaat is a popular Indian street food that refers to a variety of savory snacks that are typically served as appetizers or as a light meal. The term “chaat” comes from the Hindi word for “lick” as the snack is usually licked off the fingers due to its deliciousness. Here’s a detailed recipe for making chaat at home:

Colorful platter of Indian chaat with crispy puris, chickpeas, potatoes, chutneys, and sev
Colorful platter of Indian chaat

Ingredients for Chaat:

  • 2 cups boiled chickpeas
  • 2 medium-sized boiled potatoes, diced
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1/2 cup chopped coriander leaves
  • 2-3 green chilies, finely chopped
  • 1 tsp chaat masala
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • Tamarind chutney
  • Mint chutney
  • Sev (crispy noodles)
  • Papdi (crispy crackers)
  • Yogurt (optional)

For the tamarind chutney:

  • 1 cup tamarind pulp
  • 1 cup water
  • 1/2 cup jaggery
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1/2 tsp salt

For the mint chutney:

  • 1 cup fresh mint leaves
  • 2 green chilies
  • 1 tsp grated ginger
  • 1/2 cup fresh coriander leaves
  • 1 tsp lemon juice
  • 1/2 tsp salt

Instructions for tamrind chutney:

  1. In a saucepan, combine the tamarind pulp, jaggery or brown sugar, cumin powder, coriander powder, red chili powder, salt, and black salt (if using).
  2. Add 2 cups of water to the saucepan and stir until the jaggery or brown sugar dissolves.
  3. Place the saucepan over medium heat and bring the mixture to a boil.
  4. Reduce the heat to low and let the chutney simmer for 20-25 minutes, stirring occasionally, until it thickens and the flavors are well combined.
  5. Remove the saucepan from the heat and let the chutney cool to room temperature.
  6. Once cooled, strain the chutney through a fine mesh strainer to remove any solids.
  7. Transfer the tamarind chutney to a clean, airtight container and refrigerate until ready to use.

Instructions for Mint Chutney:

  1. Rinse the mint and cilantro leaves thoroughly and remove any stems.
  2. Peel and roughly chop the ginger and garlic.
  3. Roughly chop the green chilies.
  4. Add all the ingredients to a blender or food processor and blend until smooth.
  5. If the mixture is too thick, add 1-2 tablespoons of water to thin it out.
  6. Taste and adjust the seasoning as needed.
  7. Transfer the chutney to a serving dish and refrigerate until ready to serve.

Mint chutney can be stored in an airtight container in the refrigerator for up to a week. Enjoy it as a dip for samosas.

Instructions for Chaat:

  1. In a large mixing bowl, combine the boiled chickpeas, diced potatoes, chopped onions, chopped tomatoes, chopped coriander leaves, and finely chopped green chilies.
  2. Add the chaat masala, cumin powder, coriander powder, red chili powder, and salt to the bowl, and mix well until all the ingredients are evenly coated.
  3. Take small plates or bowls, and add the chickpea mixture to each.
  4. Drizzle some tamarind chutney and mint chutney over the chickpea mixture.
  5. Top each plate or bowl with sev and papdi.
  6. If desired, add a dollop of yogurt on top.
  7. Garnish with more chopped coriander leaves and serve immediately.


  • You can also add boiled sweet potatoes or boiled moong beans to the mixture for a variation.
  • You can make the tamarind chutney and mint chutney at home or buy them from the store.
  • If you can’t find sev or papdi, you can use crushed potato chips or any crispy crackers as a substitute.
  • You can adjust the spice level by adding more or less green chilies and red chili powder.

Next👉: Healthy Pakora Recipe – How to Make Delicious and Nutritious Indian Fritters

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