Baked Beans Layer Chaat — with layers of baked beans, fresh veggies, bread, a kasundi mustard yogurt, and cheese, this is a vibrant, colorful appetizer to entertain with! This fusion chaat is one of those dishes you just have to try to experience the unique blend of simple ingredients and modern Indian flair!
I tried this once at a friend’s place in Kolkata and it was so unique so this is my recreation!
WATCH HOW TO MAKE BAKED BEANS LAYER CHAAT:
For our baked bean layer, we’ll sauté peppers, the beans, and some Italian spices. For our masala aloo layer, sauté ginger-chili paste with corn, potatoes, some simple Indian masalas, and cilantro.
The base of our chaat will be a layer of bread so we’ll cut out circles using a cookie cutter. We’ll also whisk together this kasundi mustard yogurt for a little Bengali flair and a kachumber inspired salad with some veggies, spices, and basil to add that freshness.
To assemble, add a layer of kasundi yogurt, the bread, some more yogurt, masala aloo, green chutney, our salad, the baked beans, and garnish with cheese , masala boondi and chaat masala! Enjoy!
If you like this, please try my other recipes:
- Mughlai Gobhi in Walnut Pomegranate Gravy
- Thai Lollipops with Mango Chili Coulis
- Chocolate Besan Barfi Cake
Baked Beans Layer Chaat — with layers of baked beans, fresh veggies, bread, a kasundi mustard yogurt, and cheese, this is a vibrant, colorful appetizer to entertain with! This fusion chaat is one of those dishes you just have to try, to experience the unique blend of simple ingredients and modern Indian flair!
- 1 tsp oil
- 1 cup baked beans , store-bought
- 3 tbsp mixed color bell peppers , finely chopped
- 1/4 tsp black pepper
- salt , to taste
- 1/2 tsp italian seasoning
- 1/2 tsp red chili flakes
- 2 tbsp water
- 1 tbsp oil
- 1 tsp ginger-chili paste
- 1/2 cup corn , frozen or boiled
- 2 medium potatoes , boiled and finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- salt , to taste
- 2 tsp cilantro , finely chopped
- 8 slices bread
- 1 cup beaten yogurt
- 1 tsp sugar
- salt , to taste
- 1/2 tsp mustard sauce
- 1 cup cabbage, onions & tomatoes , finely chopped
- salt , to taste
- 1/4 tsp red chili powder
- 1/4 tsp roasted cumin powder
- 8 basil leaves , torn
- 3 tbsp cheese
- mint cilantro chutney
- masala boondi (chickpea flour droplets)
- chaat masala
-
Heat oil in a pan, add bell peppers, and saute on high flame for just 2 minutes - we want to keep the peppers crunchy. Then add in baked beans, all the spices, and water, and let it simmer on medium flame for 4-5 minutes. Adjust the water if the beans are too thick.
-
Heat oil in a pan. Add in ginger-chili paste and corn, and saute for a 2-3 minutes on medium flame. Then, add boiled potatoes, all the spices, salt, and sauté for 7-8 minutes till everything comes together. Then, add cilantro and take it out in a bowl. If the aloo corn mix is too dry then sprinkle 1 tbsp water during cooking.
-
Cut bread into round pieces using a cutter so that it fits your serving bowls.
-
In a bowl, mix together the yogurt, salt, sugar, and mustard until it becomes smooth.
-
In a bowl, mix in all the vegetables, spices, and fresh basil.
-
In your serving bowl, add the following layers one by one:
1) Spiced yogurt
2) Bread
3) More spiced yogurt
4) Masala Aloo Corn, pressing down gently
5) Mint Cilantro Chutney
6) Masala Veggies
7) Baked Beans
-
Top it off with some cheese, and garnish with masala boondi and chaat masala. Your Baked Beans Layer Chaat is ready! Enjoy!
Recipe Video
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
Pingback: Personal Indian Cheese Boards | New