Though some may like it 'hot' and others 'not so hot', almost everyone likes some or the other variety of this mouthwatering treat. Chaat, of different kinds and spice levels, is an indespensable part of Indian fast food. The mere mention of chaat brings to mind colourful images of potatoes, corn and other goodies, tossed in lots of different spices.
After bringing you the recipe for Basket Chaat, Get Ahead reader Sheetal Mahurkar, 28, presents some more varieties of the delicious chaat.
Aloo Chaat
~Ingredients
4 boiled potatoes
2 tsp butter/ ghee
1 tsp chilli powder
Salt to taste
For the green chutney
1 cup coriander, chopped
2 cups mint leaves, chopped
5-6 green chillies
1/2 inch piece ginger
1 lemon
Salt to taste
For the sweet chutney
50 gm tamarind
100 gm dates
1/2 tsp cumin powder, from roasted cumin seeds
1/2 tsp chilli powder
1/4 tsp black salt
For garnishing
1/2 cup chopped coriander
1 cup sev
2 lemon slices
~Method
For the green chutney
Using very little water, grind all the ingredients to a smooth paste in a blender.
The use of lemon prevents discolouring of the chutney.
For the sweet chutney
Remove seeds from the dates and tamarind and wash.
Soak the dates and tamarind for 2 hours in 1 cup of water.
Boil the resulting mixture for 5 minutes. Let it cool. Blend in a liquidiser and strain.
Add the chilli powder, cumin seed powder and salt. Mix well.
Your tamarind chutney is ready. You can store this in the freezer for one week.
For the chaat
Cut the boiled potatoes into cubes.
Heat the pan well. Add the butter.
Add cubed potatoes, chilli powder and salt. Fry well. Let it cool.
In a serving bowl, add potatoes first. Spread a teaspoon each of the green and sweet chutneys over the potatoes.
Garnish with chopped coriander, sev and lemon slices. Your aloo chaat is ready!
Corn Chaat
~Ingredients
200 gm American sweet corn
1 boiled potato (optional)
1 medium onion
1 medium tomato
2 tbsp chopped coriander
1 tsp chaat masala
1 tsp red chilli powder
3 tbsp sev
1 tsp oil
1/2 tbsp lemon juice
Salt to taste
~Method
Keep the pan on the flame. Add the oil.
Add sweet corn kernels and saute well for 5 minutes, stirring continuously. Keep aside once done.
Chop the onion and tomato.
Dice boiled potato into cubes.
In a bowl, mix together corn kernels, chopped onion, tomato and potato.
Add red chilli powder, chaat masala and salt to taste.
Add lemon juice in this mixture and mix all the ingredients well.
Serve in bowls. Garnish with chopped coriander and sev.
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