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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Chatori Chaat Recipe

Chatori Chaat Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Chatori Chaat Recipe
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 12 pieces papdi (crisp fried flat puris) or store-bought papads/papdi; 1 cups sev (crispy gram flour noodles); 1 cups puffed rice (murmura) or finely crushed roasted namkeen; 0.5 cups finely chopped onion; 0.5 cups finely chopped tomato; 0.25 cups finely chopped cilantro (coriander leaves); 1 piece finely chopped green chili (optional); 1 cup boiled potato, peeled and diced small; 0.75 cups boiled chickpeas (garbanzo), drained; 0.5 cups tamarind-date chutney (imli-sweet chutney); 0.25 cups green cilantro-mint chutney (fresh, tangy); 0.75 cups plain yogurt, whisked until smooth; 1 tsp chaat masala; 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder; 0.25 tsp black salt (kala namak) or to taste; 0.5 tsp salt; 1 tbs fresh lemon juice; 0.25 cups finely chopped fresh cilantro; 0.25 cups pomegranate arils (optional); 0.25 cups sev for final sprinkle

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time20m

Serves3

Tangy, crunchy street-style chaats.

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Ingredients

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Base & Crunch

12 pieces papdi (crisp fried flat puris) or store-bought papads/papdi

1 cups sev (crispy gram flour noodles)

1 cups puffed rice (murmura) or finely crushed roasted namkeen

1/2 cups finely chopped onion

1/2 cups finely chopped tomato

1/4 cups finely chopped cilantro (coriander leaves)

1 piece finely chopped green chili (optional)

Cooked components & fillings

1 cup boiled potato, peeled and diced small

3/4 cups boiled chickpeas (garbanzo), drained

Chutneys & Sauces

1/2 cups tamarind-date chutney (imli-sweet chutney)

1/4 cups green cilantro-mint chutney (fresh, tangy)

3/4 cups plain yogurt, whisked until smooth

Spices & Seasoning

1 tsp chaat masala

1/2 tsp roasted cumin powder

1/4 tsp red chili powder

1/4 tsp black salt (kala namak) or to taste

1/2 tsp Celtic sea salt

1 tbs fresh lemon juice

Garnish

1/4 cups finely chopped fresh cilantro

1/4 cups pomegranate arils (optional)

1/4 cups sev for final sprinkle

Method

Prep

Prepare yogurt and chutneys

Whisk the plain yogurt until smooth and slightly loose in consistency. If too thick, add 1-2 tablespoons water. Keep tamarind-date chutney and green chutney ready at room temperature.

Chop vegetables

Finely chop onion, tomato, cilantro and green chili (if using). Dice the boiled potato into small 1/4-inch cubes. Drain and lightly mash about half the boiled chickpeas so they break up and mix easily.

Assembling Chatori Chaat (individual plates or a communal platter)

Arrange base

If using whole papdi: arrange 3 papdi per serving on small plates or a shallow platter, leaving space between pieces. If using crushed base (puffed rice/roasted namkeen): spread about 1/4 cup per serving as the foundation.

Build layers

On each papdi or over the base layer, place about 2 tablespoons diced boiled potato and 2 tablespoons chickpeas (use the mashed portion and whole chickpeas mixed). Sprinkle a pinch of chopped onion and tomato evenly over each.

Add chutneys and yogurt

Drizzle about 1 teaspoon tamarind-date chutney and 1 teaspoon green chutney over each papdi (adjust for tanginess). Spoon about 1 1/2 tablespoons whisked yogurt over each portion. The balance of sweet-sour and green chutney can be adjusted to taste.

Season

Sprinkle each serving with about 1/4 teaspoon chaat masala, a small pinch (about 1/8 tsp) roasted cumin powder, a light dusting of red chili powder (about 1/16 tsp), and a light pinch of black salt and regular salt. Squeeze about 1/3 teaspoon fresh lemon juice per serving (about 1 tbsp distributed among 3 servings).

Add crunch and garnish

Top each serving generously with sev (about 2 tablespoons) and a tablespoon of puffed rice if using. Scatter chopped cilantro and pomegranate arils over the top for freshness and color. Add extra sev just before serving so it stays crisp.

Serve immediately

Chaat is best served immediately so the papdi/sev remain crunchy. Provide extra chutneys and sev on the side for guests to adjust flavors and texture.

Notes & Variations

To make a larger chaat platter, scale ingredients proportionally. For a tangier chaat, increase tamarind chutney. For a drier chaat, reduce yogurt. You can add diced raw mango (imli) when in season, roasted peanuts for extra crunch, or chopped boiled beet for color.