Category Archives: Indian Chaat

Recipe – Boiled Aloo Chaat

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Prep Time: 10 mins

Serves: 2

Ingredients

  • Potato: 3 medium sized boiled potato
  • Salt: ½ teaspoon or to taste
  • Red chili powder: ¼ Teaspoon
  • Chat masala: ¼ teaspoon
  • Roasted Cumin Powder: ¼ Teaspoon
  • Curd (Dahi): 2 Tablespoon
  • Sugar: ½ Teaspoon
  • Tamarind Chutney: 1 Tablespoon
  • Green Chutney: 1 Tablespoon
  • Fresh coriander leaves: chopped, 1 tablespoon
  • Onion: 1, medium sized, finely chopped
  • Tomato: 1, medium sized, finely chopped
  • Green Chili: 1, finely chopped
  • Sev or bhujia: 1 Tablespoon

Method

  • Peel the boiled potatoes and cut those into 1/4-inch thick circles.
  • Place them on a plate.
  • Sprinkle salt, red chili powder, roasted cumin powder and chaat masala.
  • In a small bowl, mix the curd and sugar.
  • Spread curd, tamarind paste and green chutney on the potato pieces
  • Add chopped onion, tomato, green chili, sev and coriander leaves.
  • Save immediately.

Cook’s Note

  • Green Chutney Recipe
  • Tamarind Chutney Recipe
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Recipe – Bhel Puri / Murmura chaat

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Prep Time: 10 minutes

Cook Time: 2 minutes

Serves: 4

Ingredients

  • Murmura (Mamra / Puffed Rice): 4 Cups
  • Mango Pickle (aam ka khatta aachar): 1 tablespoon oil and masala of the aachar
  • Tamarind chutney: 1 tablespoon
  • Green chutney (coriander-mint chutney): 1 tablespoon
  • Peanuts: 18-20 pieces
  • Onion: 1 small, finely chopped
  • Boiled potato: 2, peeled and chopped
  • Cucumber: 1 small, finely chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Green chili: 1, finely chopped
  • Chaat masala Powder: ½ Teaspoon
  • Red chili powder: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Crispy poori / papdi: 4, crushed into small pieces
  • Sev / Chana Mixture : ¼ Cup

Method

  • Dry roast the peanuts for 2 minutes or until light brown and keep it aside.
  • Assemble all the ingredients before mixing it.
  • As murmura becomes soggy very soon, mix the ingredients just before serving.
  • In a large bowl, add murmura, mango pickle, tamarind chutney and green chutney. Mix it well using a spatula.
  • Now add roasted peanuts, onion, boiled potato, cucumber, coriander leaves, green chili, chaat masala, red chili powder and salt. Mix well.
  • Transfer this to a serving bowl, garnish with sev and papdi and serve.

Cook’s Note

Recipe – Sweet Potato Chaat

sweet potato chaat

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

  • Sweet Potato: 2, large
  • Butter / any cooking Oil: 2 Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Red chili powder: ¼ teaspoon
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Ginger: ¼ teaspoon, finely chopped
  • Garlic: ¼ Teaspoon, finely chopped
  • Green Chutney: 1 tablespoon
  • Curd: 2 Tablespoon
  • Tamarind Chutney: 1 Tablespoon
  • Thin sev / bhujia: 1 Tablespoon

Method

  • Cut the sweet potatoes into 2 pieces. Do not peel it
  • Cook them in pressure cooker till 2 whistles or boil them in 6-7 cups of water until soft.
  • Take out and check if potatoes are cooked. If not, cook again for 5-10 minutes
  • Take them out
  • Peel the skin and cut into small cube pieces.
  • Heat a pan
  • Add 1 tablespoon oil and heat for 1 minute
  • Add chopped onion, ginger, garlic
  • Saute for 3 minutes
  • Add tomato and chili
  • Saute for another 2 minutes
  • Add sweet potato pieces, salt, black pepper powder
  • Mix well and cook for another 2 minutes
  • While serving transfer the sweet potatoes in a bowl, add green chutney, tamarind chutney, curd and sev and serve immediately.

Recipe – Cut Mirchi Chaat

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Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 4

Ingredients

  • Long Green Jalapeno (Badi Hari Mirchi): 4
  • Gram Flour (Besan): ¾ Cup
  • Rice Flour: ¼ Cup
  • Water: ¼ cup or as required
  • Salt: 1 Teaspoon
  • Oil: For deep fry

For the stuffing

  • Potato: 4 medium sized, boiled and mashed
  • Ginger garlic, finely chopped or paste: 1 Teaspoon
  • Chaat masala: 1 teaspoon
  • Garam masala: ¼ teaspoon
  • Salt: ½ teaspoon or to taste
  • Lemon juice: a few drops
  • Cumin Powder: ¼ Teaspoon
  • Red chili powder: ½ Teaspoon

For assembling

  • Onion: 1 medium sized, finely chopped
  • Coriander leave: 2 tablespoon, finely chopped
  • Green Chutney: 2 Tablespoon
  • Tamarind Chutney: 2 Tablespoon
  • Thin Sev / bhujia: 2 Tablespoon
  • Chaat Masala: ½ teaspoon

Method

  • Mix gram flour, rice flour, 1 teaspoon salt and water in a bowl. Whisk well and make a smooth thick batter. Keep it aside.
  • Heat oil for deep fry.
  • Take the jalapeno /mirchi. Wash them and pat dry.
  • Dip one jalapeno in the besan batter and coat it well all around.
  • Once oil is hot, deep fry the mirchi in medium heat till crispy and golden brown from outside.
  • Likewise fry all the jalapenos.
  • In a deep bowl, add boiled-mashed potato, ginger-chili paste, chaat masala, garam masala, salt, lemon juice, red chili powder, cumin powder. Toss everything very all.
  • Take a fried jalapeno and cut it vertically. Slit open it, do not divide it into 2 pieces, it should be intact from bottom.
  • Using a spoon, take out the seeds from the jalapenos.
  • Fill it with potato masala.
  • Spread little green chutney on top.
  • Spread little tamarind chutney on top.
  • Add some chopped onion, coriander leaves and thin sev.
  • Sprinkle some chaat masala and serve hot.

Cook’s Note

  • You may use any combination of vegetable of your choice for the stuffing. I even tried it with sweet potato and it turned out really well.
  • After making the Mirchi chaat, you may cut it into 3-4 pieces and then serve.