Lockdown cravings are a real thing and with everyone staying home, missing your golgappe ki outings is legit. So if the thought of aloo chaat, papdi chaat, and dahi bhalle make your mouth water but the pandemic is making your eyes water, we have a solution for you. Even though we can’t bring your chaat stalls to your home, we can definitely bring their delicious chaat recipes to you. So get your chef’s hat on because it is time to try some lip-smacking recipes for chaat and satiate your cravings!

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1. Aloo Chana Chaat

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Ingredients:

For aloo chana mixture:

• 1 potato (boiled and chopped)
• 2 tsp green chutney
• 1 cup chickpea (soaked & boiled)
• 1.5 tsp tamarind chutney
• 2 tbsp curd (whisked)
• 1/4 tsp Kashmiri red chilli powder
• 1 tsp salt

For plating:

• 3 papdis
• 1 tbsp curd
• 2 tsp green chutney
• 2 tsp tamarind chutney
• 1 tbsp tomato (finely chopped)
• 2 tbsp onion (finely chopped)
• 1.5 pinches chilli powder
• 2 pinches cumin powder
• 1.5 pinches amchur
• 2 pinches chaat masala
• 1 tsp salt
• 3 tbsp sev
• 1 tbsp pomegranate
• A handful of fresh coriander

Method:

Take a bowl and add the chopped potato and boiled chickpea to it. Then add 1 tsp each of green chutney and tamarind chutney, 2 tbsp curd, 1/4 tsp chilli powder, and 1 tsp salt, and mix well till everything combines. Now transfer the aloo chana mixture to a serving plate and crush 3 papdis over the mixture. Then top it with 1 tbsp curd, 2 tsp green chutney, 2 tsp tamarind chutney, 2 tbsp onion, and 1 tbsp tomato. Next, sprinkle chilli powder, cumin powder, amchur, chaat masala, salt, sev, onion, and tomato. And lastly, top it off with green chutney and tamarind chutney, pomegranate, and fresh coriander to finish plating your delicious chaat recipe.

2. Bhelpuri

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Ingredients:

• 2 cups puffed rice
• 3 tsp coriander-mint chutney
• 4 tsp tamarind chutney
• 1/2 cup onion (finely chopped)
• 1/2 cup tomato (finely chopped)
• 1 tsp green chilli (chopped)
• 3 tbsp fresh coriander (chopped)
• 1/2 cup boiled potato (cubed)
• 2 tbsp raw mango (chopped)
• Salt to taste
• 1/2 tsp red chilli powder
• 1 tsp chaat masala
• 2 tbsp lemon juice
• 1/4 cup nylon sev
• 3-4 papdis
• 2 tbsp roasted peanuts

Method:

Add all the ingredients except puffed rice and nylon sev in a large bowl and mix well. Then add the puffed rice and mix nicely and transfer the bhelpuri to plates. Finally, garnish it with nylon sev and enjoy!

3. Dahi Papdi Chaat

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Ingredients:

• 13 papdis
• 1/2 cup potato (boiled & chopped)
• 3 tbsp chickpea (boiled)
• 1/2 cup onion (finely chopped)
• 5 tbsp curd (whisked)
• 3 tsp green chutney
• 4 tsp tamarind chutney
• 1/2 tsp chilli powder
• 1 tsp cumin powder
• 1/2 tsp chaat masala
• A pinch of salt
• 1 tbsp tomato (finely chopped)
• 3 tbsp sev
• 1 tsp fresh coriander

Method:

Take a serving plate and place the papdis in it. Then top it with potatoes, chickpeas, and chopped onions. Drizzle some whisked curd over it, followed by the green chutney, tamarind chutney, chilli powder, cumin powder, chaat masala, and salt. Next, add the onions, tomatoes and pour some more curd, green chutney and tamarind chutney. And lastly, top it off with sev and fresh coriander and serve this delicious plate of papdi chaat.

4. Aloo Tikki Chaat

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Ingredients:

• 6-8 aloo tikkis
• 1 and 1/2 cups yoghurt (whisked with 1 tsp sugar)
• 1 cup sweet tamarind chutney
• 1/2 cup green chutney
• 1.5 tsp cumin powder
• 1 tsp black salt
• 1/2 tsp red chilli powder
• 1 tsp chaat masala powder

Method:

Start by breaking the aloo tikki on the serving plate using your fingers. Then top it off with the rest of the ingredients in separate layers, and serve hot!

5. Fried Aloo Chaat

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Ingredients:

• 2 medium boiled potatoes (peeled and cubed)
• 1 onion, chopped
• 2 green chillis
• A handful of fresh coriander leaves
• 4 tbsp fresh tamarind chutney
• 2 tbsp hot mint chutney
• 1 lime
• A pinch of chaat masala
• 1 spring onion
• Salt to taste

Method:

Start by deep frying the boiled potatoes until golden and crisp. Once done, drain excess oil and put them into a bowl. Next, add the chopped onion, green chilly and coriander leaves followed by the tamarind and mint chutneys. Then squeeze in the lime juice, add the chaat masala, spring onions, salt and mix everything together nicely. Serve hot!

6. Dahi Bhalle

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Ingredients:

For the vada:

• 1 cup urad dal
• 1.5 tsp ginger (chopped)
• 2 green chillis (chopped)
• 1 pinch baking soda
• Oil for frying

For soaking water:

• 1-litre water
• 1/4 tsp hing
• 1 tsp salt

For curd:

• 3 cups curd (whisked)
• 1 tbsp sugar
• 1/2 tsp salt

For topping:

• 1/4 cup coriander mint chutney
• 1/2 cup tamarind chutney
• 1 tsp dahi bhalle masala
• 1/2 tsp red chilli powder
• 1 tsp roasted cumin powder
• Salt to taste
• 2 tbsp fresh coriander (Chopped)

Method:

For vada:

Wash and soak the dal in 4 cups of water for 5 hours. Then drain the water, add it to a blender along with ginger, green chilli, salt, and blend till it turns into a thick paste. Then whisk the dal for 5 minutes until it is light and fluffy, then cover it and keep it aside for 15 minutes. Next, add baking soda and whisk for another minute. Then test if the batter is ready by dropping some in a bowl full of water. If it immediately starts to float on top of the water, it’s ready, else whisk it a bit more. Then heat the oil and take a little batter and shape it into a flat, round vada. Wet your hands lightly before beginning and then drop the vadas slowly into the hot oil. Fry till the vadas are golden brown and drain the oil.

For soaking:

Mix all the ingredients in water and keep them aside. Similarly whisk the curd with sugar and salt and keep it aside.

For assembling:

Take the fried vadas and put them in the soaking water and let them soak for 15 minutes. Once done, press them slightly between your palms and start arranging them in plates. To this, add the whisked curd, coriander mint chutney, and tamarind chutney. Then sprinkle dahi bhalle masala, red chilli powder, roasted cumin powder, salt and fresh coriander. Now let it chill in the refrigerator for a few hours and then serve chilled.

7. Sev Puri

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Ingredients:

For ragda:

• 1 cup white chickpeas
• 1 potato (peeled and chopped)
• 1/4 tsp turmeric
• 1/2 tsp salt
• 3 cups of water
• 4 tsp oil
• 1/2 onion (finely chopped)
• 1 chilli (finely chopped)
• 2 tsp ginger garlic paste
• 1 tomato (finely chopped)
• 1/4 tsp turmeric
• 1/2 tsp Kashmiri red chilli powder
• 1/4 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1 tsp salt
• 2 tsp coriander (finely chopped)

For chaat:

• Small crispy puris
• 1/2 potato
• 1 tbsp green chutney
• 2 tbsp tamarind chutney
• 1/2 onion (finely chopped)
• 1/2 tomato (finely chopped)
• 1/4 tsp Kashmiri red chilli powder
• 1/2 tsp cumin powder
• 1 tsp chaat masala
• Sev
• A handful of coriander (chopped)

Method:

For ragda:

In a pressure cooker add white chickpeas, potato, turmeric, salt, and water. Then cook it for 5 whistles or until everything is cooked completely. Next, in a large kadai heat the oil and saute onion, ginger-garlic paste, chilli, and tomato for 5 minutes. To this, add turmeric, chilli powder, coriander powder, cumin powder, garam masala, salt and cook till the oil is released from the sides. Then mix the boiled peas and potato well, and cook with gentle mashing of ingredients till the spices get absorbed and the mixture comes together. Lastly, top it off with fresh coriander.

For assembling:

Make a hole in the centre of the puri and place small pieces of potato inside it. Then add a tbsp of ragda into each puri followed by green and tamarind chutneys. Next top it with onions, tomato, a little more ragda, and sprinkle it with chilli powder, cumin powder and chaat masala. Lastly, garnish it with a generous amount of sev and coriander. And your delicious sev puri chaat recipe is ready to be served!

8. Matar Chaat

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Ingredients:

• 1 cup dry white peas
• 1/4 cup sweet tamarind chutney
• 1 tsp roasted cumin powder
• 1/2 tsp black salt
• Salt to taste
• 2 green chillis (chopped)
• 3 tbsp fresh coriander (chopped)
• 1 cup onion (finely chopped)
• ½ tsp red chilli powder
• 2 tsp ginger (grated)

Method:

Wash and soak the white peas in enough water for 3-4 hours. Then drain the water and pressure cook the peas with 2 cups of water and salt for 2-3 whistles on medium heat. Once done, remove the pressure cooker from heat, let the pressure release and check if the peas are done, else cook for another 5 minutes. Next, drain the excess water and transfer them to a bowl. Now mash them slightly and add the rest of the ingredients and mix well. Garnish with fresh coriander and chopped onion and serve warm.

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