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Innovative chaats for all occasions
May 21, 2018 | 5:43 PM
by Oneza Tabish
These chaats can be served as a snack or a starter at all times.
 
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These can be served as a snack or a starter at all times. But as we are in the Holy Month these chaats will be perfect for Iftar as it contains a lot of nutrients and fibre which is needed while fasting.

CROUTONS CHAAT

This is a finger-licking chaat that can be made within minutes using bread. A perfect snack to satisfy your chaat cravings instantly.

Ingredients



6 toasted bread slices (cut in 1inch cubes) or store bought croutons

1 boiled potato, chopped

Onions, handful, finely chopped

Tomato, handful, finely chopped

2 tablespoons coriander leaves, finely chopped

Tamarind chutney, as required

Green mint chutney, as required

1/2 cup yoghurt

1/4 cup pomegranate pearls

1/4 teaspoon approx red chilli powder, to sprinkle

1/2 teaspoon approx roasted cumin powder, to sprinkle

1/2 teaspoon approx chaat masala, to sprinkle

1/2 cup sev and/or 1/2 cup boondi

Preparation

The bread pieces should be crispy for the chaat. Toast the bread before making the chaat. Or use store bought croutons. Arrange the toasted bread or croutons in a serving dish. Top it with some boiled potato cubes, chopped onions, tomatoes and coriander leaves. Drizzle tamarind chutney and green mint chutney. Pour the beaten yoghurt over and add the pomegranate pearls. Sprinkle some red chilli powder, cumin powder and chaat masala over the yoghurt. Finally garnish with sev and/or boondi on top and serve immediately.

OATS AND CORNFLAKES CHAAT IN PAPAD BASKETS

Oats chaat is a delicious and healthy switch to clean eating. This recipe is prepared with the goodness of oats, cornflakes, and sprouts.

Ingredients

1 cup oats

1 1/2 cups cornflakes

1/2 cup moong sprouts

1/2 cup cucumber, finely chopped

1 cup tomato, finely chopped

3 sprigs fresh coriander leaves, finely chopped

1/2 teaspoon black pepper

Salt as required

1/2 teaspoon black salt

2 green chillies, finely chopped

2 tablespoons lemon juice

Tamarind chutney and green mint chutney , as required

5 to 6 papads, halved or mini papads

Preparation

Place a pan over medium flame and add oats in the pan. Roast them without oil until light brown in colour. Transfer the roasted oats into a bowl. Take another bowl and add cornflakes, moong sprouts, cucumber, tomatoes, coriander leaves, black pepper, salt, black salt, green chillies and mix again. Drizzle lemon juice and mix all the ingredients well. Then combine both the prepared mixtures well. Top with tamarind chutney and green mint chutney. Meanwhile, to prepare the papad basket, take any microwave safe bowl. Dip the papad in water for a few seconds only. Immediately, dry pat the papad with a kitchen towel so that no excess water remains. Now place the papad in the microwave bowl greased with oil. Stuff the papad into the bowl to take the shape of it. Microwave on high for exactly 1 min. Demould it gently from the bowl and your papad basket is done. Spoon in your oats and cornflakes chaat into the papad basket and serve.

A no mess chaat, “parfait style” is here to floor your taste buds with its zing and tang.


CHAAT PARFAIT (Namak Paara chaat shot)


Chaat Parfait gives the simple papdi or namak para chaat a makeover and is all set to go global. A no mess chaat, “parfait style” is here to floor your taste buds with its zing and tang.

Ingredients

For the namak paaras

1 cup all-purpose flour

2 tablespoons semolina flour

3/4 teaspoon salt

1/4 teaspoon carom seeds (ajwain)

2 tablespoons oil

About 1/3 cup water as needed

Oil to fry

1 tablespoon of whisked yoghurt

Salt

1 tablespoon of mint and tamarind chutneys

1 teaspoon each of chaat masala and black salt

Garnish with sev and coriander sprigs

Preparation

Mix flour, semolina flour, salt, carom seeds, and oil, and combine it well to get a crumbly mixture. Add water as needed to make a firm but smooth dough. Cover with damp cloth and set aside for at least 20 minutes. Knead the dough for another minute and divide in two equal parts. Take each part of the dough and make a flat ball shape. Roll them into thin chapattis. (Small circles around 6 inches in diameter.) Prick them with a fork all over, so the paras do not puff when frying. Cut each of the rolled dough (chapattis) into about half inch wide and 2 inch long pieces. Deep fry the pieces in oil on medium heat till golden brown on both sides. Place the paras on an absorbent kitchen towel to drain any excess oil and they will become crisp the moment they are exposed to room temperature. Take 2 parfait/dessert glasses and into this layer take about 4 (crumbled by hand) namak paara pieces at the bottom. Second layer should be of about 1 tablespoon of whisked yoghurt seasoned with salt as per taste, drizzle 1 tablespoon of mint and tamarind chutneys on the yoghurt layer, again repeat with layer of namak paara. The layer should end with yoghurt at the top with sprinkles of chaat masala and black salt (1 teaspoon each). Garnish with sev and coriander sprigs.

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