Chaat Platter Recipe

Savour the irresistible charm of street food without stepping outside your door, courtesy of the Chaat Platter. Boiled chickpeas, cubed potatoes, and diced onions blend in perfect harmony. The medley is enhanced with yoghurt, coriander chutney, and date tamarind chutney. Topped with crispy sev and fresh pomegranate seeds, it's a tantalising treat made at home.

INGREDIENTS:

For the Chickpea Potato Mixture:

1 cup boiled chickpeas

2 medium-boiled potatoes, cubed

½ cup finely diced red onion (see note)

⅓ cup finely chopped coriander leaves

1 small green chilli, finely chopped (optional)

1 teaspoon chaat masala

½ teaspoon cumin powder

½ teaspoon Kashmiri red chilli powder

For the Yoghurt Mixture:

1 cup yoghurt (from full-fat milk) or Greek yoghurt

½ teaspoon chaat masala

½ teaspoon roasted cumin powder

½ teaspoon sugar

¼ teaspoon salt

For the Coriander Chutney:

1 bunch coriander leaves, washed and roughly chopped

1 small bunch mint leaves

1 teaspoon cumin seeds

1 teaspoon ginger

2 small garlic cloves

2 small green chillies

1-2 teaspoons lemon juice

Salt to taste

Water as required

Other Ingredients:

Date tamarind chutney (store-bought), as needed

2 medium plum tomatoes (seeds removed), finely diced

Handful of finely chopped coriander leaves

¾ cup sev (available in Indian stores)

¾ cup pomegranate seeds

Lemon wedges

MEHTOD:

1. In a large bowl, combine the boiled chickpeas, cubed potatoes, finely diced red onion, chopped coriander leaves, chaat masala, cumin powder, Kashmiri red chilli powder, and finely chopped green chilli (if using). Mix well and adjust the seasoning according to taste. Make sure the mixture is not overly spiced since we'll be adding chutneys later.

2. In a small bowl, mix the yoghurt, chaat masala, roasted cumin powder, sugar, and salt. Store this yoghurt mixture in the refrigerator until ready to use.

3. To make the coriander mint chutney, blend all the ingredients (coriander leaves, mint leaves, cumin seeds, ginger, garlic cloves, green chillies, lemon juice, and salt) in a blender until smooth.

4. Now, let's assemble the chaat platter! Take a large round or oval-shaped serving bowl and spread the chickpea-potato mixture evenly. Add the finely diced tomatoes on top.

5. Drizzle a few teaspoons each of coriander chutney, date tamarind chutney, and the yoghurt mixture over the mixture in the bowl.

Sprinkle finely chopped coriander leaves and pomegranate seeds on top for added freshness and flavour.

6. Press papdis (crispy wafers) on the sides of the dish for some crunchiness.

7. Serve the chaat platter immediately, along with lemon wedges for an extra tangy kick!

Enjoy this delicious and vibrant chaat platter, bursting with flavours and textures!

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