All posts filed under: Chaat

Rajasthani Papad Platter

Rajasthani Papad Platter

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Rajasthani Papad Platter — the easiest Diwali party appetizer that is bound to be a hit! With kachri ki chutney, garlic chutney, onion sesame achaar, and more, everyone will love assembling their own perfect bites! WATCH HOW TO MAKE RAJASTHANI PAPAD PLATTER: We’ll start by making our Kachri ki Chutney. Kachri is a type of wild melon that is sour. In Delhi, they even make a chaat out of this! For the chutney, we’ve blended the kachri with soaked Kashmiri chillies which gives this lovely red color. And just like when making garlic chutney, we’ve cooked it down with some water and basic spices until you start to see oil on top. Presentation is key here since the rest of the dish is just assembling. On my board, I’m keeping onion sesame achaar, our kachri ki chtuney, garlic chutney, green chutney, and other toppings like cucumbers, tomatoes, pomegranate, smoked mirchi, and of course bhujiya! Pair this with all your favorite papads and crunchy snacks! I’ve used different kinds of papads and khichiyas. Enjoy! If you …

Orange Dahi Vada Layer Chaat

Orange Dahi Vada Layer Chaat

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Orange Dahi Vada Layer Chaat – with layers of creamy orange yogurt, beetroot aloo, mini vadas, and masala chana, this appetizer is as pretty as it is delicious! Chaat is a classic for entertaining, but let’s level it up with this new twist that combines the bright, refreshing notes of orange with all the classic chatpata goodness!

Smashed Aloo Chaat - Spicy Smashed Potatoes

Smashed Aloo Chaat – Spicy Smashed Potatoes

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Smashed Aloo Chaat – golden brown and crispy without frying, this colorful dish is my favorite way to enjoy aloo chaat! With a pink yogurt base and packed with all the classic chatpata flavors, this is sure to be a hit! WATCH HOW TO MAKE SMASHED ALOO CHAAT: We’ll start by boiling our potatoes along with some ginger, garlic, and green chilies to really help these flavors infuse. Once these are fork tender, we can arrange these on a lined baking tray and gently smash using a bowl until flat. Brush these with some ghee and sprinkle with some salt and pepper before baking until golden brown. In a small bowl, add red chilies, chopped cilantro, spices, and hot ghee. Once our potatoes are out of the oven, you’ll see they’re super golden brown and crisp. Brush this chatpata ghee mixture on top and let sit while we assemble. For the yogurt, add some beetroot juice and honey and beat until smooth and silky. Spread the yogurt on your serving platter and add a few …

Street Style Tawa Corn

Street Style Tawa Corn

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Street Style Tawa Corn — crispy and chatpata, this is the ultimate monsoon snack! With fresh corn, peanuts, and veggies tossed in an Indo-Chinese sauce, cozy up on a rainy afternoon with this and a cup of karak chai for all the vibes! WATCH HOW TO MAKE STREET STYLE TAWA CORN: We’ll start by boiling our corn until tender, making sure it’s still nice and crisp. Use a knife to gently remove the kernels from the cob. Now, heat some oil on a tawa and once hot, we’ll add to this corn, dried red chilies for heat, and paneer (or tofu). Give this a mix and in goes ginger garlic paste and boiled peanuts. Stir fry for a few minutes and add soy sauce, vinegar, chili paste, tomato paste, honey, ketchup, and chopped cilantro. Let this sauté for a few minutes until it’s all combined and now we’ll add in some fresh veggies. I’ve used red and green bell peppers along with onions. These add a lovely crunch and pop of color. Add some spices …

Mango Coconut Paneer Tikka

Mango Coconut Paneer Tikka

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Mango Coconut Paneer Tikka – smoky and charred, this refreshing, summer-inspired twist is one of my favorite ways to enjoy paneer tikka! The sweetness of the mango and richness of the coconut pair so well with the spices and make for the perfect combination of flavors! WATCH HOW TO MAKE MANGO COCONUT PANEER TIKKA: We’ll start by grabbing our beautiful in-season mangos. I’m using Indian alphonso here and blend this with ginger, green chilies, garlic, and coconut milk. Transfer this to a bowl and add in yogurt, red chili powder, cumin powder, amchur, kasuri methi, ajwain, salt, and a squeeze of lemon for some brightness. Now we’ll go in with some mustard oil and besan for binding. Give the marinade a mix and to this we’ll add onion, bell peppers, and paneer. I’ve used Amul’s malai paneer. Assemble your skewers and we’ll cook these half way on a pan just to ensure they get cooked from the inside. Then, roast these on an open flame for that beautiful char and smoky flavor. Garnish with a …

Mango Salsa Matra Chaat

Mango Salsa Matra Chaat

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Mango Salsa Matra Chaat — an innovative take on the classic Delhi street food, this is the ultimate summer dish! With chatpata vatana topped with a sweet and sour green chutney, mango salsa, and yogurt, there’s so much flavor and texture in this delicious dish! WATCH HOW TO MAKE MANGO SALSA MATRA CHAAT: For the salsa, we’ll dice some fresh mangoes and add in tomatoes, onions, chilies, garlic, and spices. Add a drizzle of olive oil along with some hot sauce, lemon juice, and cilantro, Give this a mix and it’s ready. Then, we’ll make a khatti meethi chutney that has all the ingredients of green chutney like mint and cilantro but with some tamarind for brightness. Add some ice cubes to preserve the super bright and vibrant color and give this a mix. For our matra, we’ll take boiled chana and aloo and add in our spices, green chilies, ginger juliennes, a squeeze of lemon juice, and our khatti meethi chutney. Give this a gentle mix and finish with some cilantro before assembling. We’ll …

Mixed Fruit Kanji Vada

Mixed Fruit Kanji Vada

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Mixed Fruit Kanji Vada — smoky and refreshing, elevate the classic holi dish with some fresh in-season lychee, strawberries, and oranges for a spring-inspired twist! With gut-healthy, fermented kanji that features mustard and an addictive tang paired with fluffy vadas, this is the ultimate dish to entertain with this time of year! WATCH HOW TO MAKE MIXED FRUIT KANJI VADA: We’ll start by grinding our yellow mustard, black mustard, and cumin seeds into a coarse powder. To this we’ll add salt, black salt, red chili powder, and water. Now we’ll let this kanji ferment for a day. For the vadas, take soaked moong dal and blend coarsely with ginger and green chili. To this, add some crushed spiced and give it a mix. Pour over a mustard oil tadka and definitely don’t miss this, this will totally take your vadas to a new level. Now we’ll fry the vadas until golden brown. I made these mini round ones but you can make the traditional flatter ones too. Now, we’ll transfer the vadas into salted hot …

Mexican Mango Dahi Puri

Mexican Mango Dahi Puri

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Mexican Mango Dahi Puri — refreshing and truly stunning, this is hands down the best chaat to make with mango season starting! With a Mexican-inspired chatpata filling that pairs so well with the sweeter notes of the mango, top this off with cilantro mint chutney, tamarind chutney, and bhujiya for the ultimate dish! WATCH HOW TO MAKE MEXICAN MANGO DAHI PURI: For our filling, I’m using some multicolor bell peppers, fresh mango, onions, green chilies for some heat, black beans (you can also use rajma), roasted corn, a mix of chatpata spices, and some chopped cilantro. Give this a mix and our fresh, spicy filling is ready! And now for the star of the dish! For the mango yogurt, mix together pureed fresh mangoes with some yogurt, sugar, and salt until smooth. Just look at how silky that texture is! When presenting, my favorite hack is to drizzle some fresh mango puree in a circular motion and then create a marbled effect using a toothpick for the most stunning design! Fill your puris with the …