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dish of chaat, copper containers in the background

Mixed Plate Chaat

Author Sarah - Flour & Spice

Ingredients

Sweetened Yogurt

  • 2 cups yogurt
  • ¾ tbsp sugar
  • ½ tsp salt
  • ¼ cup water

Green Chutney

  • 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)

Chanay/Chholay

  • 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

Other Add Ins

  • 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

Optional Dry Masala (see notes)

  • 1 tbsp dry roasted and coarsely ground cumin and coriander
  • 1 tsp ajwain (carom)
  • 1 tsp chilli flakes

Instructions

  1. Whisk the yogurt ingredients and set aside. If you feel the yogurt is very thick then add ¼ cup more water.

  2. Blitz the green chutney ingredients in a mini blender along with 2-3 tbsp of water. Adjust seasoning if needed.

  3. Mix your dry masala (if making) and set aside.

  4. Heat the oil in a small pan for the chickpeas on medium heat

  5. When the oil is hot add the mustard seeds and nigella seeds.

  6. Add the chili flakes, give it a quick stir and add the chickpeas

  7. 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.

  8. When the chickpeas are tender mix in the chaat masala and set aside.

  9. 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

Recipe Notes

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