Chaat
An authentic snack recipe from Delhi, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
SnackIngredients
For 4 servings
3medium Boiled potatoes
200g Boiled chickpeas (chana)
20piece Puri (small fried crispy puris)
4tbsp Tamarind chutney
4tbsp Green chutney (coriander-mint)
200g Plain yogurt (dahi)
60g Sev (thin chickpea noodles)
1medium Onion
1medium Tomato
2tsp Chaat masala
1tsp Roasted cumin powder
0.5tsp Red chilli powder
0.5tsp Black salt (kala namak)
3tbsp Fresh coriander leaves
3tbsp Pomegranate seeds
2tbsp Lemon juice
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the green chutney: blend together 1 cup fresh coriander leaves, 0.5 cup mint leaves, 2 green chillies, 1 tsp lemon juice, and salt to a smooth paste. Set aside.
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Prepare the tamarind chutney: soak tamarind in warm water, extract pulp, and cook with jaggery, cumin, and black salt until thick. (Or use store-bought.)
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Whisk the yogurt until smooth. Season with a pinch of black salt and roasted cumin powder.
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Peel and dice the boiled potatoes into small cubes. Finely chop the onion and tomato.
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In a large bowl or on individual plates, arrange the boiled chickpeas and diced potatoes as the base.
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Add the crispy puris around or on top.
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Drizzle the seasoned yogurt generously over the base.
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Drizzle tamarind chutney and green chutney over the yogurt.
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Sprinkle chaat masala, roasted cumin powder, red chilli powder, and black salt.
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Top with finely chopped onion, tomato, fresh coriander leaves, and pomegranate seeds.
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Finish with a generous handful of sev on top and a squeeze of lemon juice.
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Serve immediately — chaat must be eaten right away before the puris lose their crunch.
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Chef's Tips
The magic of chaat is in the balance of flavours — sweet (tamarind chutney), sour (lemon, tamarind), spicy (green chutney, chilli), and salty (black salt, chaat masala) must all be present.
Assemble chaat just before serving; the yogurt and chutneys will make the puris soggy within minutes.
Black salt (kala namak) is non-negotiable in chaat — its sulphurous, tangy flavour is what makes chaat taste like chaat.
Delhi-style chaat is more generous with tamarind chutney than other regional versions — don't be shy with it.
About This Dish
Chaat is a traditional snack dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The magic of chaat is in the balance of flavours — sweet (tamarind chutney), sour (lemon, tamarind), spicy (green chutney, chilli), and salty (black salt, chaat masala) must all be present. - Assemble chaat just before serving; the yogurt and chutneys will make the puris soggy within minutes. - Black salt (kala namak) is non-negotiable in chaat — its sulphurous, tangy flavour is what makes chaat taste like chaat. - Delhi-style chaat is more generous with tamarind chutney than other regional versions — don't be shy with it.
Category
Snack
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy