Poha Chaat
Ingredients
- 2 cup thin poha
- 2 tbsp. oil
- 2 tbsp. peanut
- 2 tbsp. roasted gram dal
- 2 tbsp. cashew
- 2 tbsp. almonds
- 2 tbsp. dry coconut, sliced
- 1 tsp. cumin
- 2 dried red chilli
- Few curry leaves
- ½ tsp. turmeric
- ½ tsp. chilli powder
- ½ tsp. salt
- 1 tsp. sugar
- ½ onion, finely chopped
- ½ tomato, finely chopped
- 2 tbsp. cucumber, chopped
- ½ carrot, grated
- 2 tbsp. coriander, finely chopped
- ½ lemon
- ½ tsp. chaat masala
- ½ cup mixture
Instructions:
- Firstly in a heavy-bottomed pan dry roast 2 cups thin poha on low flame. Roast until the poha turns crisp, and keep aside.
- In a large kadai 2 tbsp. oil, 2 tbsp. peanut and roast until it turns crunchy. Add 2 tbsp. roasted gram dal, 2 tbsp. cashew, 2 tbsp. almonds and 2 tbsp. dry coconut. Roast until the nuts turn crunchy.
- Further, add 1 tsp. cumin, 2 dried red chili, and a few curry leaves. Splutter the tempering.
- Now add ½ tsp. turmeric, ½ tsp. chili powder, ½ tsp. salt and 1 tsp. sugar. Sauté on low flame until the spices turn aromatic.
- Add roasted poha and mix gently. Mix until everything is well combined. poha chivda is ready.
- To prepare the chaat, in a bowl add ½ onion, ½ tomato, and 2 tbsp. cucumber, ½ carrot, and 2 tbsp. coriander.
- Also, add ½ lemon, and ½ tsp. chaat masala and mix well. Now add 1½ cup prepared poha chivda and ½ cup mixture. Mix well. Finally, enjoy poha chivda chaat topped with onions.
Bombay Chana Chaat
Bombay Channa Chaat is a popular Indian street food snack that’s delicious, tangy, and refreshing. Here’s a recipe to make this flavorful chaat at home.
Ingredients:
- 2 cups cooked channa
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 small cucumber, finely chopped
- 1-2 green chilies, finely chopped (adjust to taste)
- 1/4 cup chopped fresh coriander (cilantro) leaves
- 1/4 cup pomegranate seeds (optional)
- 1/2 cup boiled and cubed potatoes (optional)
- 1/2 cup sev (crispy chickpea noodles)
- 1/2 cup yogurt (optional, for a creamy version)
- 2-3 tablespoons tamarind chutney
- 2-3 tablespoons green chutney (coriander-mint chutney)
- 1 teaspoon chaat masala
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon black salt (kala namak)
- Salt to taste
- Juice of 1 lemon
Instructions:
- If using canned chickpeas, drain and rinse them well. If using dried chickpeas, soak them overnight and then cook until tender.
- In a large mixing bowl, combine the cooked chickpeas, chopped onion, tomato, cucumber, green chilies, boiled potatoes (if using), and coriander leaves.
- Add the tamarind chutney and green chutney to the bowl. Mix well to coat all the ingredients with the chutneys.
- Sprinkle chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt over the mixture. Add lemon juice and toss everything together.
- Add Pomegranate and Sev: Gently mix in the pomegranate seeds and sev just before serving to retain their crunchiness.
- Optional Creamy Version: If you prefer a creamy chaat, add yogurt to the mixture and mix well.
- Transfer the chaat to a serving plate or bowl. Garnish with additional coriander leaves and a bit more sev on top for extra crunch.
- Serve the Bombay Channa Chaat immediately to enjoy its fresh and crunchy texture.
Tips:
- If you like, you can add other ingredients like chopped raw mango, grated carrot, or even sprouts to the chaat for added flavor and texture.
