Thai Watermelon Chaat
Thai-Inspired Watermelon Chaat 🍉✨A fresh and unexpected take on chaat, with juicy watermelon at the center and a beautiful balance of sweet, tangy and spicy flavors inspired by Miang Kham.
I’ve given it my own little twist with paneer, Thai chilies, crispy air-fried noodles and a few vibrant toppings that make every bite so interesting.
Ingredients
- 4 cups watermelon , cut into cubes and kept chilled
Miang Kham Sauce:
- 3 tbsp shredded coconut , toasted
- 2 tbsp roasted peanuts , finely chopped
- 1 inch lemongrass , blended to a paste with 1/2 tsp turmeric
- 2 tbsp shallots (onions) , finely chopped
- 2 tsp ginger and garlic , minced
- 2 tbsp tamarind pulp
- 3 tbsp brown sugar , or palm sugar, packed
- 1 cup water
- 1 1/2 tsp soy sauce
- 1/2 tsp salt , to taste
- 1/2 tsp red chili flakes
- 1 tsp lemon zest
- 1 tsp thai chilies , finely chopped
Toppings:
- 1 cup paneer , cut into small cubes
- 2 tbsp roasted peanuts
- 1/4 shallots (onions) , finely chopped
- 1 tbsp thai chilies , finely chopped
- 1 lemon , finely chopped
- shredded coconut , toasted
- garlic , fried
- sesame seeds
- 1 cup noodles , air fried
Instructions
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To make the Miang Kham sauce, add all of the ingredients to a saucepan and mix well. Let simmer over medium heat for 7-8 minutes until reduced by half, stirring occasionally. Transfer to a separate bowl and set aside.
If you are making the lemon grass paste at home then use only the soft, pale inner part of the lemongrass, and not tough green upper stalk. To make the paste, peel away the tough outer layers, trim the dry top and root end, then slice the tender lower portion very finely before blending. In a strong mixie, it will grind smoothly with the turmeric powder.
If you don't want to use the paste, you can pound the lemongrass and add it to the sauce. Then remove the lemongrass stalk when the sauce is ready.
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Sauté the paneer cubes with a little turmeric and salt until lightly golden. Keep aside.
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Toss boiled noodles with a little oil and air-fry until golden and crisp.Let them cool, then lightly crush before using.
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To assemble, arrange a banana leaf or any serving leaf on a platter. Spread a little Miang Kham sauce on the leaf and layer the chilled watermelon pieces over it.
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Add the sautéed paneer, roasted peanuts, fried garlic, shallots, chopped Thai chilies, finely chopped lemon, and toasted coconut.
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Top with the lightly crushed air-fried noodles.
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Drizzle a little more Miang Kham sauce over the top and finish with microgreens and sesame seeds.
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Serve immediately and enjoy the Thai Watermelon Chaat bites.