Chaat Recipe

 

Chaat Recipe

Ready for a snack that wakes up your taste buds? Chaat is street food royalty in India and Pakistan—crispy fried dough (puris), loaded with boiled potatoes, chickpeas, creamy yogurt, and a punchy tamarind chutney. Every bite is a jumble of crunch, tang, spice, and coolness. Once you try it, you’ll find yourself craving that mix of textures and flavors again and again.

                                                           Photo Credit: Time Entertainment

 Why You’ll Want This

Honestly, chaat is just fun to eat. You get spicy, sweet, and tangy all at once. The potatoes and chickpeas pack in some real substances so it’s filling, not just a snack. That tamarind chutney? It’s got a flavor that sticks with you. Plus, you can tweak the toppings however you want.

 

What You’ll Need

Ingredients

·       1 cup all-purpose flour

·       1/2 teaspoon salt

·       1/4 teaspoon baking soda

·       1/4 cup of ghee or oil

·       1 cup boiled potatoes, diced

·       1 cup boiled chickpeas

·       1 cup yogurt

·       1/2 cup tamarind chutney

·       1/4 cup chopped cilantro

·       1/4 cup of chopped onions

·       1/4 cup of sev or potato sticks

·       Salt, to taste

·       Chaat masala, to taste

Tools

·       Mixing bowl

·       Rolling pin

·       Frying pan

·       Slotted spoon

·       Paper towels

·       Serving bowls

Quick Facts

v  Prep: 20 minutes

v  Cook: 15 minutes

v  Ready in: 35 minutes

v  Serves: 4–6

v  Difficulty: Moderate

How to Make Chaat

1. Make the Dough 

Toss the flour, salt, and baking soda in a bowl. Mix in the ghee or oil. Add just enough water to get a stiff dough. Knead it for about 5–7 minutes.

2. Roll It Out 

Break the dough into small balls and roll each one into a thin circle.

3. Fry the Puris 

Heat oil in a frying pan—medium heat is good. Fry the puris until they're golden and crisp. Let them rest on paper towels.

4. Mix the Filling 

Grab a bowl. Throw in boiled potatoes, chickpeas, yogurt, tamarind chutney, cilantro, onions, and sev or potato sticks. Give it a good mix. Add salt and chaat masala to taste.

5. Put It All Together 

Break up the puris and toss them into the bowl. Mix just before serving so the puris stay crunchy. Serve right away.

Nutrition (per serving, rough estimate)

v  Calories: 300–400 

v  Protein: 10–15g 

v  Fat: 15–20g 

v  Carbs: 30–40g

A Few Extra Tips

Serve chaat as soon as you make it—the puris go soggy if you wait too long. Want to change things up? Swap in mint or garlic chutney, sprinkle on more or less spice, or add stuff like paneer or boiled eggs. You can even play with different flours for the puris.

Variations

o   Try a mix of chutneys for extra zing.

o   Toss in more chickpeas or add black-eyed peas for more protein.

o   Mix yogurt and cream for a richer filling.

o   Experiment with whole wheat or gram flour for a twist on texture.

FAQs

1. Can you make the puris ahead? 

Yep—just store them in an airtight container for up to a day.

2. Leftover chaat—how do I keep it? 

Pop it in the fridge, airtight, and eat within a day.

3. Don’t you want to fry? 

No problem. Bake the puris at 400°F (200°C) for 10–15 minutes.

4. Which chutney should I use? 

Tamarind’s classic, but mint or garlic chutney works too.

 5. Can I add other things? 

Absolutely boiled eggs, paneer, you name it.

6. How do I serve chaat? 

Right away, pile on the cilantro and sev or potato sticks for crunch.