Chaat: Savoury & Simple Delights
Whip up delicious homemade chaat! Easy instructions for a savoury, simple, and satisfying Indian street food experience.
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
Instructions
- Soak 1 bowl of white peas and 1/2 bowl of white chickpeas in water for 8 hours, adding a little salt while soaking.
- 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.
- 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.
- Transfer the cooked and lightly mashed white chickpeas and white peas with their liquid into a bowl.
- Add about half of a medium-sized boiled potato, cut into small pieces, to the mixture and mix well.
- Add finely chopped tomato, chopped onion, and some fresh coriander leaves to the bowl.
- Add a little black salt and adjust regular salt to taste, remembering that some salt was used during soaking and boiling.
- Add finely chopped green chilli, mint leaves (or mint chutney), a small amount of Pani Puri masala, and chaat masala.
- Add roasted cumin powder, red chilli powder, and amchur powder (or grated raw mango).
- Add tamarind-date chutney and sugar (or sugar powder).
- Mix all the ingredients thoroughly.
- Serve the chaat hot. You can also add some salty sev or crushed dry puri for extra crunch, or enjoy as it is.