Popular Chaat Recipe
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:
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
- 1/2 cup fresh coriander leaves
- 2 green chilies
- 1 tsp grated ginger
- 1 tsp lemon juice
- 1/2 tsp salt
Instructions for tamrind chutney:
- In a saucepan, combine the tamarind pulp, jaggery or brown sugar, cumin powder, coriander powder, red chili powder, salt, and black salt (if using).
- Add 2 cups of water to the saucepan and stir until the jaggery or brown sugar dissolves.
- Place the saucepan over medium heat and bring the mixture to a boil.
- 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.
- Remove the saucepan from the heat and let the chutney cool to room temperature.
- Once cooled, strain the chutney through a fine mesh strainer to remove any solids.
- Transfer the tamarind chutney to a clean, airtight container and refrigerate until ready to use.
Instructions for Mint Chutney:
- Rinse the mint and cilantro leaves thoroughly and remove any stems.
- Peel and roughly chop the ginger and garlic.
- Roughly chop the green chilies.
- Add all the ingredients to a blender or food processor and blend until smooth.
- If the mixture is too thick, add 1-2 tablespoons of water to thin it out.
- Taste and adjust the seasoning as needed.
- 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:
- In a large mixing bowl, combine the boiled chickpeas, diced potatoes, chopped onions, chopped tomatoes, chopped coriander leaves, and finely chopped green chilies.
- 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.
- Take small plates or bowls, and add the chickpea mixture to each.
- Drizzle some tamarind chutney and mint chutney over the chickpea mixture.
- Top each plate or bowl with sev and papdi.
- If desired, add a dollop of yogurt on top.
- 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 adjust the spice level by adding more or less green chilies and red chili powder.
- 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.
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