Chaat Recipes

CHAAT PARTY

Chaat Party image

The beauty of chaat - a category of tangy, sweet, fiery and crunchy Indian snacks - is that it's built for customization. The only common denominator is that alchemy of flavor sensations, often driven by a combination of sweet-and-sour tamarind chutney, a bright herb chutney (like this cilantro-mint chutney or this green chile chutney) and cooling raita. Otherwise, base ingredients and toppings (and even those chutneys!) can all be interchanged. This spirit is the driving force behind Maneet Chauhan's chaat party, from her cookbook, "Chaat" (Clarkson Potter, 2020), a choose-your-own-adventure spread that allows eaters to build a chaat suited to their tastes: More crunch! Less spicy! More sweet! More herbs! It's entirely up to you. This is a great way to entertain, and also a quick, no-cook dinner. Use this list as a starting point for ingredients, but feel free to get creative. If you are able to get banana leaves, spread them out over the table before arranging everything else on top for a bright pop of color. -Priya Krishna

Provided by Maneet Chauhan

Categories snack, finger foods

Time 10m

Yield Varies

Number Of Ingredients 23

Ingredients

Chakri (chickpea flour crackers)
Chekkalu (rice flour crackers)
Thattai (spiced rice flour and sesame crackers)
Namak para (spiced whole-wheat flour crackers)
Bhel (puffed rice)
Murukku (wheat flour crackers)
Tomatoes, cucumbers, pineapple, mangoes and radishes, coarsely chopped
Boiled potatoes, coarsely chopped
Roasted sweet potatoes, coarsely chopped
Cilantro and mint, coarsely chopped
Onions and fresh ginger, finely chopped
Fresh red chiles, such as Kashmiri or bird's eye, and green chiles, such as serrano, finely chopped
Starfruit, sliced
Roasted corn kernels
Lemon and lime wedges, for spritzing
Tamarind Chutney
Cilantro-Mint Chutney
Green Chile Chutney
Raita (whole-milk yogurt whisked with water to make it thin enough to drizzle, then seasoned with salt and freshly squeezed lemon juice)
Roasted peanuts and cashews
Chaat masala
Red chile powder
Sev

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.

CHICKPEA-POTATO CHAAT

Chickpea-Potato Chaat image

Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.

Provided by Rachel Gurjar

Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack

Yield 6 Servings

Number Of Ingredients 28

Ingredients

Potatoes
1 lb. baby potatoes
Kosher salt
Tamarind Chutney
1 cup tamarind concentrate (such as Cock or Wangderm)
1 Tbsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. cayenne pepper
½ tsp. cumin seeds, crushed
Green Chutney
1 bunch cilantro, coarsely chopped (stems and leaves)
1 bunch mint, leaves picked, stems discarded
Juice of 2 limes
1 small serrano chile or green Thai chile, stem removed
1 tsp. cumin seeds
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Yogurt and assembly
Juice of ½ lime
1 cup plain whole-milk yogurt
2 Tbsp. sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 (15-oz.) cans chickpeas, rinsed
1 large serrano chile, thinly sliced
1 large tomato, finely chopped
1 medium red onion, thinly sliced
¼ cup coarsely chopped cilantro, plus sprigs for serving
2 tsp. chaat masala, plus more for serving
Sev (such as Garvi Gujarat, for serving)

Steps:

Potatoes
Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
Tamarind Chutney
Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
Green chutney
Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
Yogurt and assembly
Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.

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