Chaat is an amazing concept. Textures, flavours, tangy, salty, spicy, sweet. It's the equivalent of a party in your mouth that you never want to leave. If you are from Karachi, the rambunctious city by the sea, then you like your chaat to be savory not sweet. You also will debate vociferously about who has the best Mixed Plate Chaat and then eat all the chaat anyway. Because even our second best is pretty darn amazing.
Now for the longest time Flamingo ki Chaat had been the gold standard for chaat in Karachi. That unassuming place near the iconic boat basin makes a mixed plate chaat with multiple chutneys and components. That recipe by my friend Marium Hosein can be found here on Instagram.
This recipe is the lazy mama version. It cuts out some steps and components and results in a dish that is still so so tasty. Here is what I take out - the Boondi (fried fritters) and the ketchup based chutney. Do I miss them? Nope. Do I mind having less to do? Also nope.
What Goes in a Mixed Plate Chaat
- a Yogurt base that is sweet with a tough of salty
- spiced chickpeas
- boiled cubed potatoes
- onions
- papri
- green chutney
- tamarind chutney (make your own or storebought)
- chaat masala
- a roasted masala sprinkle of zeera, cumin and ajwain. (optional)
What can I make ahead?
In my humble opinion chaat is best with the yogurt is cold and the chickpeas room temperature or warmish. In the interest of that optimal mix (and prepping ahead), I prepare the following components in advance
- sweetened yogurt
- savory chickpeas
- green chutney
- onions, sliced and soaked in water to take off the edge
- boiled potato
Chutneys: Buying and Making
A Mixed Plate Chaat can feel a little involved because of the different components. In my experience while a tangy homemade Imli ki chutney hits the spot, you can easily sub for a store bought one. My personal preference here is a chutney that isn't very sweet, but you can use whatever you like.
Storebought green chutneys usually miss the mark which is why I do recommend making those. They are quick enough to make and while you may have some extra leftover they come in handy with pakoras (mix 2 tbsp of your imli chutney in with any leftover green for total amazingness) or in sandwiches. That said if you know of a green chutney you like and can buy absolutely go for it.
How to Microwave Potatoes
Boiling potatoes can take time. In the interest of saving it just prick your potato all over with a fork and microwave on a plate for 4-5 minutes. Check with a fork to see if it's tender, if not then microwave another two minutes or until tender. Cool and peel.
Other Pakistani Snack Attack Favorites
Made this chaat? I'd love to hear what you think! Share by rating the recipe directly on the card below by clicking the number of stars you want to give it - and do tag in your recreations over @flourandspiceblog on Instagram!
- 2 cups yogurt
- ¾ tbsp sugar
- ½ tsp salt
- ¼ cup water
- ½ bunch cilantro washed and ends trimmed.
- ½ cup mint (skip it if you don't have any)
- ½ tsp cumin powder
- ½ tsp salt
- 2-3 green chilies
- 1 tbsp lemon juice
- 1 garlic clove chopped (optional)
- 1 ½ cups chickpeas (one can)
- 3 tbsp oil
- ½ tsp nigella seeds (kalonji)
- ½ tsp mustard seeds (rai)
- ½ tsp chili flakes
- ½ tsp cumin powder
- ½ tsp chili powder
- ½-1 tsp salt (if there's not salt in your chickpeas then 1 otherwise ½)
- 3 tbsp strained tamarind pulp or 2 tbsp tamarind chutney
- ½ tbsp chaat masala
- 1 onion, thinly sliced and soaked in water
- 1 potato boiled and cubed into 1 cm pieces (average sized, about 4-5 inches)
- cilantro for garnish
- 1-2 minced green chilies
- chaat masala
- papri - about ½ a cup
- tamarind chutney
- 1 tbsp dry roasted and coarsely ground cumin and coriander
- 1 tsp ajwain (carom)
- 1 tsp chilli flakes
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Whisk the yogurt ingredients and set aside. If you feel the yogurt is very thick then add ¼ cup more water.
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Blitz the green chutney ingredients in a mini blender along with 2-3 tbsp of water. Adjust seasoning if needed.
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Mix your dry masala (if making) and set aside.
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Heat the oil in a small pan for the chickpeas on medium heat
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When the oil is hot add the mustard seeds and nigella seeds.
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Add the chili flakes, give it a quick stir and add the chickpeas
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Now add the salt, chili powder, cumin powder and ½ cup of water and cook on low heat till the chickpeas are tender. If they start to dry up then add more water - you want the mixture to have some liquid.
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When the chickpeas are tender mix in the chaat masala and set aside.
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Assembly: You can start with yogurt first or just layer chickpeas then potatoes then yoghurt. Follow these with your chutneys, sliced onions, papri, chaat masala and/or extra dry masala, cilantro and green chilies. Serve with extra chutneys and chaat masala on the side
Yoghurt: Our family likes a runnier chaat with a yoghurt base, but if you want yours to be drier then reduce the yoghurt by half and drizzle over the chickpeas.
Tamarind: for 3 tbsp pulp heat a small piece (slightly smaller than golf ball) of tamarind in the microwave with ⅓ cup water. Strain. A little more or less liquid is fine. If using Tamarind concentrate use 1 tbsp. You can also use a Tamarind Chutney but I recommend reducing it to 2 tbsp because a.) they are frequently sweetened and b.) the tamarind in it is already cooked down.
Dry Masala: This mix adds a fun layer of flavour. However, if you don't have dry roasted cumin and coriander handy it is absolutely fine to skip it.
Tamarind Chutney: there is a recipe for a tangy version here https://www.flourandspiceblog.com/imli-ki-chutney-spicy-tangy-sweet-no-dates-or-gurh/ but feel free to use storebought
