Burrata Chaat Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas thoroughly. Transfer to a large bowl and lightly smash about one-third of the chickpeas with the back of a fork to create texture while leaving the rest whole.

Dice and mix vegetables

Add the finely diced cucumber, tomato, red onion, chopped cilantro and optional chopped green chili to the bowl with the chickpeas. Toss gently to combine.

Season salad

In a small bowl or over the salad, add 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon chaat masala, 1/2 teaspoon ground roasted cumin, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Toss everything gently until evenly coated. Taste and adjust seasoning (more lemon or salt) as needed. Set aside at room temperature while you prepare the yoghurt dressing so flavors meld (10–15 minutes).

Whisk together 1 cup plain yoghurt, 2 tablespoons milk (or water for thinner consistency), 1/2 teaspoon sugar or honey (optional), 1/4 teaspoon salt and 1/2 teaspoon lemon juice until smooth and slightly loose but not watery. Taste and adjust — the dressing should be tangy and creamy to contrast the chickpeas. Chill briefly if desired.

Plate burrata

On a shallow platter or on individual plates, spread a thin pool (about 2–3 tablespoons) of the yoghurt dressing where each burrata will sit. Gently place the burrata balls on top of the dressing. If using two burrata on one platter, space them evenly.

Add chickpea salad

Spoon the dressed chickpea salad alongside and slightly around each burrata, allowing some of the salad to mingle with the yoghurt but leaving the burrata center visible.

Break burrata

Just before serving, gently pierce and break the burrata open with a small knife so the creamy interior spills onto the salad and yoghurt.

Garnish and finish

Scatter pomegranate seeds and toasted chopped pistachios (or roasted peanuts) over the burrata and chickpea salad. Drizzle 1 teaspoon extra-virgin olive oil over the burrata, and lightly sprinkle 1/4 teaspoon additional chaat masala across the dish. Add microgreens or baby herbs for freshness and place lemon wedges on the side.

Serve

Serve immediately while the burrata is cool and creamy, with crusty bread or crisp pita on the side for scooping.