Best 15 Chaat Recipes

CHAAT MASALA

Steps:

• If you haven't already, roast any whole spices (ie cumin, coriander, ajwain&/or fennel/aniseed) in a dry heavy bottomed pan for a minute or so until they give off a delicious aroma, then grind well.
• Combine all ingredients, and store in an airtight container.

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Steps:

• Rinse and drain the garbanzo beans; place in a bowl.
• Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
• Remove potatoes, drain and set aside to cool.
• In a small mixing bowl, mix the tamarind paste and water.
• Add the chili powder, sugar and salt; mix well.
• Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
• Mix well and adjust salt to taste.
• Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

INDIAN CHICKPEA CHAAT SALAD

Steps:

• Mix cucumbers, tomato, and chickpeas together in a salad bowl. Add lemon juice, chaat masala, and salt. Refrigerate until ready to serve.

MURG (CHICKEN) CHAAT

Steps:

• Boil chicken breasts with salt and turmeric powder for 15 minutes.
• Drain, cool and shred the chicken.
• Heat oil in a frying pan and sauté julienned onion, capsicum and tomatoes for 5 minutes.
• Add shredded chicken.
• Add chaat masala and chili powder. Toss well.
• Sprinkle with lemon juice and serve.

CHAAT MASALA

Steps:

• Toast and grind cumin and fennel seeds and combine with remaining ingredients.

CHICKEN CHAAT

Steps:

• Wash and cut the chicken into one inch pieces.
• Heat oil in a pan.
• Add garlic and salt.
• Fry the former till it is light brown.
• Add chicken pieces.
• fry for 5-6 minutes, stirring constantly.
• Add the masala powders.
• Stir for another 3-4 minutes.
• Check to see if the chicken is tender.
• Remove from heat.
• Add lemon juice.
• Garnish with chopped corriander leaves.
• Serve hot.

PAPDI CHAAT

Steps:

• For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
• For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.)
• For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
• Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.

CHAAT - DAHI BATATA PURI

Steps:

• Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
• Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
• Season the mashed potato with salt.
• Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.

CHAAT PARTY

Steps:

• Put each item in an individual bowl alongside a stack of larger bowls to enable your guests to mix up their chaat with a spoon or, more traditionally, their hands.
• As a starter suggestion for assembly: Begin with a crunchy base (crackers, bhel or murukku), add vegetables and fruits, then chutneys and raita, and finally lime juice, plus any combination of other toppings, such as chaat masala, red chile powder and sev. Improv and adjustments are encouraged.

CHANNA CHAAT

Steps:

• Rinse chickpeas and place in a large bowl. Place onionslices in a separate bowl and sprinkle some salt over them. Let stand 15 minutes or so. Squeeze the onion pieces with your hands and then rinse off under tap water.
• Peel and quarter the potatoes and place in a pot of water. Bring to boil and cook until they are firm but cooked through, being careful not to let them get mushy.
• Soak tamarind pulp in 1/4 cup water until soft, then rub pulp with fingers until it is dissolved in the water. Strain and pour the runny part into the chickpeas, discarding any seeds or lumpy parts that are left in the strainer.
• Place potatoes, tomatoes and onion in the bowl with the chickpeas. If using the cucumber, chiles or spring onion, add them as well. Finally, add the chaat masala, mix well, and serve.
• NOTE: If you are using dried chickpeas which have been soaked and softened, add approximately 1 teaspoon of salt to the mixture. The canned chickpeas already have some salt in them.

CHAAT MASALA BY ANUPY SINGLA

Steps:

• TOAST:.
• Dry roast the coriander, cumin and fennel seeds, plus the dried red chilies, in a shallow heavy skillet over medium heat.
• Stir every 15-20 seconds to prevent burning.
• The spices should be just toasted and aromatic.
• After about 4 minutes of roasting, transfer the mixture to a plate.
• Let cool 15 minutes.
• GRIND:.
• Transfer spices to a spice grinder or the dry jug of a powerful blender.
• Add whole black peppercorns, mango powder (amchur), black salt, ground ginger and carom seeds.
• Process to a fine powder.
• Sift after grinding to get a finer powder.
• Store in an airtight container up to 6 months.

GRILLED CHICKEN SALAD WITH INDIAN SPICES / MURGH CHAAT

Steps:

• 1. Cut the tomato, bell pepper, and onion into 1/4-inch dice and place in a large bowl with the chicken. Combine the cilantro, oil, 3 tablespoons of the lemon juice, the cumin, coriander, pepper, and half the chaat masala in a small bowl and whisk to blend then pour the mixture over the salad. Toss well to mix and taste the seasoning, adding salt (if using) or lemon juice as necessary the salad should be highly seasoned.2. Spoon the salad onto plates lined with lettuce leaves, sprinkle the remaining chaat masala over each serving, and serve immediately.Serves 4

TANDOORI PANEER CHAAT

Steps:

• Make a thin paste of the tandoori masala powder and vinegar.
• Marinate the cottage cheese in this mixture for 20 minutes.
• Grill the cottage cheese cubes on an electric grill.
• Keep aside.
• Now prepare the chaat.
• To do so, mix the lemon juice with salt, red chilli powder and oil in a bowl.
• Keep aside.
• In another bowl, mix the onions, mango, green chillies, corriander leaves, chaat masala powder and the lemon juice.
• Now add the grilled cottage cheese cubes.
• Mix well.
• Transfer to a serving dish.
• Garnish with chopped ginger and serve immediately.

SPICY PEAS WITH GINGER - MATAR KEE CHAAT

Steps:

• 1. Put 1 Tablespoon of the cumin seeds in a heavy duty frying pan and then toast over medium heat. Stir often, until light brown and fragrant, 2 or 3 minutes. Transfer to a spice grinder and grind spices to a powder. Set aside.
• 2. Combine the oil, remaining 2 teaspoons cumin seeds, and the red chiles in a large wok or frying pan over medium-high heat. Cook and stir until the cumin becomes golden brown, about 1 minute. Add the ginger, green chile, and asafetida, if using, and cook, stirring for 1 minute.
• 3. Add the peas, cayenne, salt, and half the cilantro. Cover and cook until the peas are tender, about 10 or so minutes. Stir three or four times and check to ensure the spices are not burning. Turn the heat down if needed to keep the spices from burning. Stir in the lime and toasted cumin.
• 4. Salt to taste. Put into a serving bowl and top the peas with the remaining cilantro. Serve hot, with the lemon wedges.

CHAAT

Steps:

• Boil the garbanzo beans for 30 minutes or until fork tender, drain.
• Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
• Season the mashed potato with salt.
• Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates.
• Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker.
• Place a few garbanzo beans on top of the potato.
• Spoon the spiced yogurt on top.
• Spoon green chutney and sweet and sour chutney on top of it.
• Garnish with the chopped onion, cilantro, and sev on top.
• Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.