Monsoon and chaat are indeed a perfect match! The rainy weather makes the spicy, tangy flavors of chaat even more enjoyable. Here are a few recipes to must-try this season.
5 Nutritious Chaat Recipes
Corn Rajma Bhel:
The lip-smacking flavors of bhel get a boost with corn and kidney beans
Ingredients:
- 1 cup uncooked rajma (kidney beans; soak for 6–8 hours)
- 2 cups fresh corn (from the cob) or sweet corn kernels
- 2 medium potatoes, boiled, peeled and diced
- 2 medium capsicum, chopped finely
- ¼ tsp. black pepper powder
- 75 gms. Feta cheese
- Juice of 1 lemon
- 2 tbsp. sugar
- 2 tbsp. butter
- Salt as per taste
Method:
- Pressure-cook the kidney beans with 4 cups of water and ½ tsp. salt for 4 whistles. Strain and keep aside.
- Pressure-cook the corn for 6 whistles. Strain and keep aside.
- Melt butter in a pan. Sauté onion, capsicum, and green chilies for 4 minutes.
- Add corn, kidney beans, potatoes, chaat masala, black pepper powder, and 1 tsp. salt; sauté for 3 minutes.
- Remove from heat; add lemon juice, Feta cheese, sugar and coriander.
- Serve & Enjoy.
Vada Pav
Try this vada pav recipe fortified with paneer and baked, not fried.
Ingredients:
- 8 slices whole-wheat or white bread (4” x 4”) or French baguette
- 1 litre double toned milk (1.5% fat)
- 4 medium potatoes, boiled, peeled and diced
- 2 garlic cloves, chopped finely
- 2 green chillies, chopped finely
- 10–15 curry leaves, chopped
- 2 tbsp coriander leaves, chopped finely
- ½ tsp mustard seeds
- ¼ tsp turmeric powder
- Juice of 2 lemons
- Salt as per taste
- 1 tbsp oil
Method:
- Bring milk to a boil and turn off the flame. Immediately add the juice of 1 lemon and stir until the milk curdles. Strain through a muslin cloth, making sure all liquid or whey is removed. What remains in the cloth is paneer.
- Preheat the oven to 160C for 7–10 minutes.
- Heat the oil in a pan. Add mustard seeds; once the seeds begin to splutter, tip in the garlic, green chilies, and curry leaves. Sauté for half a minute.
- Add potatoes, turmeric powder, and salt. Mix well.
- Transfer to a large plate and cool.
- Crumble the paneer and combine with the potato mix, along with coriander and juice of 1 lemon.
- Mash this mixture lightly by hand and divide into 8 portions.
- Lightly toast the bread. Spread the mixture on the toasted bread and bake in a preheated oven for 4-5 minutes. Serve hot.