Chaat: Savoury & Simple Delights

Craving a burst of flavour that dances on your tongue? Dive into the world of homemade chaat with our incredibly simple and satisfying recipe. Forget complicated steps and long ingredient lists—we’re bringing you the authentic taste of this beloved street food right to your kitchen, without any fuss.

Imagine perfectly cooked white peas and chickpeas, gently mashed to create a creamy base, then mingling with diced potatoes, fresh tomatoes, and crisp onions. The magic truly begins when we introduce a symphony of spices: fragrant roasted cumin, vibrant red chilli, tangy amchur, and a hint of refreshing mint. A drizzle of sweet and sour tamarind-date chutney ties it all together, creating an explosion of savoury, sweet, and spicy notes in every bite.

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This isn’t just a recipe; it’s an invitation to experience the joy of Indian street food with minimal effort. Our step-by-step guide is designed for everyone, from beginners to seasoned cooks, ensuring a delicious outcome every time. You’ll learn how to achieve that perfect balance of textures and flavours that makes chaat so addictive. Plus, we’ll share a secret tip for elevating your chaat with an irresistible crunch!

Don’t miss out on creating your own batch of this delightful treat. Whether it’s for a quick snack, a fun gathering, or just to satisfy a craving, this Savoury & Simple Chaat recipe is your go-to. Ready to transform humble ingredients into a culinary masterpiece? Dive into the full article to unlock the full, easy-to-follow instructions and start your chaat adventure today!

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Ingredients:

• 1/2 Cup Kabuli Chana (White Chickpeas) (8 hours Soaked)
• 1 Cup Safed Vatana (White Peas) (8 hours Soaked)
• 1 Medium-sized Boiled Potato (Peeled & Chopped)
• 1 Tomato Chopped
• 1 Onion Chopped
• Coriander Leaves
• Black Salt
• Regular Salt
• 1 Green chilli chopped
• Some mint leaves chopped
• 1/2 tsp pani puri masala
• 1/2 tsp chaat masala powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 1/2 tsp amchur powder
• 1,1/2 tsp tamarind date chutney
• 1/2 tsp Sugar or sugar powder

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Instructions:

1. Soak 1 bowl of white peas and 1/2 bowl of white chickpeas in water for 8 hours, adding a little salt while soaking.
2. Drain the soaked white chickpeas and white peas, then put them in a pressure cooker. Add 1 glass of water and pressure cook for 5-6 whistles until they are very soft.
3. Once cooked, lightly mash some of the white chickpeas and white peas in the cooker to thicken the liquid, but leave some whole for texture.
4. Transfer the cooked and lightly mashed white chickpeas and white peas with their liquid into a bowl.
5. Add about half of a medium-sized boiled potato, cut into small pieces, to the mixture and mix well.
6. Add finely chopped tomato, chopped onion, and some fresh coriander leaves to the bowl.
7. Add a little black salt and adjust regular salt to taste, remembering that some salt was used during soaking and boiling.
8. Add finely chopped green chilli, mint leaves (or mint chutney), a small amount of Pani Puri masala, and chaat masala.
9. Add roasted cumin powder, red chilli powder, and amchur powder (or grated raw mango).
10. Add tamarind-date chutney and sugar (or sugar powder).
11. Mix all the ingredients thoroughly.
12. Serve the chaat hot. You can also add some salty sev or crushed dry puri for extra crunch, or enjoy as it is.

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