Described as the king of Indian street food, chaats are all-time favourite snacks. Here are three chaat recipes you can rustle up at home!: writes Khushboo Nehaal Jashnani
Pav bhaji
(4 servings)
Ingredients
• 8-10 pieces pav bread
• 2 potatoes
• 3 tomatoes
• ½ capsicum
• ½ cup peas
• 1 large onion
• 2 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp chaat masala
• ½ spoon chilli powder
• 1/4 cup methi leaves
• 1/4 cup coriander leaves
• 3 tbsp butter
• Salt to taste
Preparation guide
• Chop onion, tomatoes and capsicum finely. Wash and chop methi and coriander leaves.
• Heat one tbsp butter in a pan and fry onions together with ginger garlic paste. Add dry masala powders. Add tomato and stir until finely mashed.
• Heat remaining butter and fry potatoes, capsicum and peas with a little salt. Add water and cook until done. Mash this mix finely.
• Add this mix to the onion-tomato paste, along with chopped methi and coriander leaves. Cook for a few minutes. Set aside some coriander for garnishing.
• Add more salt if needed. Garnish with a dollop of butter and coriander leaves.
• Toast pav bread with butter and a pinch of chilli powder. Sprinkle coriander leaves on the butter. Serve hot.
Aloo chaat
(3 servings)
Ingredients
• 3 potatoes
• 1 onion
• 1 tsp tamarind juice
• 1 tsp tomato sauce
• 1 tsp ginger garlic paste
• 2 tbsp butter
• 1 tsp chilli powder
• ½ tsp jeera powder
• 2 tbsp sev
• 1/4 tsp turmeric powder
• ½ cup peanuts
• Salt to taste
Preparation guide
• Boil potatoes (but make sure they are not too soft).
• Slice them into cubes.
• Heat butter, and toss potato cubes together with salt, jeera, turmeric and chilli powder.
• Stir fry until you get a golden brown, lightly crisp layer.
• Fry onions separately with ginger garlic paste. Set aside 1 tbsp chopped onion.
• Add this mix to potatoes, tamarind juice, tomato sauce and chopped onion.
• Roast peanuts.
• Garnish the aloo chaat with peanuts and sev and serve.
Papdi chaat
(4 servings)
• 12 papdis (buy baked ones if possible)
• 2 potatoes
• 1 large onion
• ½ cup peanuts
• 2 finely chopped tsp coriander leaves
• 1 tsp green chutney
• 1 tsp tomato sauce
• ½ cup sev
• 1 cucumber (optional)
• Chop onion and tomatoes finely. Set aside.
• Chop coriander leaves finely.
• Boil potatoes, and cut into small cubes.
• Roast peanuts. After they cool, crush them into large pieces.
• Peel and cut cucumber into slices.
• Arrange papdis on a platter.
• Place potato cubes.
• Mix chopped onions and tomatoes, together with green chutney and tomato sauce. Add crushed roasted peanuts.
• Top with sev and chopped coriander, and serve with a few slices of cucumber.
