Crunchy Watermelon Kulle Chaat Cups
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!
Ingredients
- 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
Instructions
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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
Recipe Notes
- These should be eaten immediately after making to prevent them from getting soggy.
- You can use any crunchy spicy mix instead of bhel.