Crunchy Watermelon Kulle ki Chaat – bite sized watermelon cups suited up with a delectable mix of mung bean sprouts, pomegranate, crunchy bhel mix, and yogurt! Try a fun summery twist on this Indian street food, that your kids are sure to love!
Every time I’m craving something to remind me of home, this chaat from the heart of Delhi is one of first things that comes to mind! It’s sweet, tangy, and crunchy all in one bite! Even my kids fell in love with this adorable little chaat!
The street vendors traditionally make it with chickpeas, but I tried it with mung bean sprouts and bhel mix. My kids wanted to eat bhel and adding it with the watermelon was the perfect texture combo! I also added some yogurt for a bit of sweetness and tamarind chutney for a hint of sourness! It’s truly a dish that will be loved by everyone!
STEP BY STEP VIDEO:
HOW TO MAKE WATERMELON CUPS:
To make the watermelon cups, cut a 1.5 inch thick disk from a whole watermelon. Using a cookie cutter, cut the ring into small circles or cylinder that are 2.5 inches in diameter. Then, use a melon baller to carve a well into each cylinder that goes about halfway in.
Crunchy Watermelon Kulle ki Chaat - bite sized watermelon cups suited up with a delectable mix of mung bean sprouts, pomegranate, crunchy bhel mix, and yogurt! Try a fun summery twist on this chaat from the streets of Delhi, that your kids are sure to love!
- 12 watermelon cups
- 1 cup bhel mix
- 1/2 cup sprouted mung beans (moong beans)
- 1/4 cup masala boondi (chickpea flour droplets)
- 3 tbsp tamarind chutney
- 3 tbsp mint cilantro chutney
- 1 cup hung curd or greek yogurt , beaten and mixed with 2 tsp sugar and 1/4 tsp salt
- 1 tbsp chaat masala
- 1/2 medium red onions , finely chopped
- 1 tbsp rose syrup
- 2 tbsp sev (bhujiya)
- 3 tbsp pomegranate seeds
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To make the watermelon cups, cut a 1.5 inch thick disk from a whole watermelon. Using a cookie cutter, cut the ring into small circles or cylinder that are 2.5 inches in diameter. Then, use a melon baller to carve a well into each cylinder that goes about halfway in.
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In each watermelon cup, add a small dollop of the mint-cilantro chutney, followed by little tamarind chutney. Then, fill each cup with the mung bean sprouts.
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Top it with the masala boondi and a generous helping of the bhel mix for a nice crunch. Also add some yogurt on top and a liberal sprinkling of chaat masala.
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Garnish with a few more drops of both chutneys, onions, pomegranate seeds, sev bhujiya, yogurt, and rose syrup.
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Now, add the chutneys, yogurt, sev, onion around the cups on the plate, and serve it on a bed of bhel mix for extra flavor and texture.
Recipe Video
- These should be eaten immediately after making to prevent them from getting soggy.
- You can use any crunchy spicy mix instead of bhel.
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