Vegan Yoghurt Chat Bombs Recipe

Grease moulds

Lightly brush or spray the silicone half-sphere moulds (or muffin tray) with a thin film of neutral oil so the yoghurt bombs release easily once set.

Combine agar and liquid

Pour 1/4 cup (60 ml) water into a small saucepan. Sprinkle 1.5 tsp agar-agar powder over the water and let it bloom for 2 minutes.

Dissolve agar

Place the saucepan over medium heat and bring to a simmer while whisking constantly. Continue simmering gently for 2–3 minutes until agar is fully dissolved and the mixture is slightly thickened and clear.

Temper into yoghurt

In a heatproof bowl, whisk together 2 cups vegan yoghurt, 2 tbsp maple syrup, 1 tbsp lemon juice, 1 tsp oil, 1/2 tsp vanilla, and 1 tsp lemon zest. Slowly drizzle about 2–3 tbsp of the hot agar liquid into the yoghurt while whisking to temper, then pour the tempered agar back into the saucepan with the remaining agar and whisk to combine evenly. Do NOT overheat the yoghurt — you just want the agar incorporated so it will set.

Fill moulds with thin shell

Working quickly but carefully, spoon about 1 tsp of the yoghurt-agar mixture into each half-sphere mould and tilt/rotate the mould so the mixture coats the bottom and sides forming a thin shell (approximately 1–2 mm thickness). Place the moulds on a flat tray and refrigerate for 6–8 minutes to partially set the thin shell. If using muffin tray, spoon into small cavity and create a rim using the back of a spoon to form a cup shape.

Reinforce shell (optional)

If shells feel too thin or fragile after the first set, add another thin layer of yoghurt-agar to each mould and chill another 6–8 minutes until set and firm enough to hold filling.

Mix fresh vegetables

In a medium bowl, combine 1/2 cup diced cucumber, 1/2 cup diced tomato, 1/4 cup chopped red onion, and 1/4 cup chopped cilantro. Add 1/2 tsp roasted cumin powder, 3/4 tsp chaat masala, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp finely chopped green chili (if using). Toss gently to coat.

Adjust chutneys

If the green chutney or tamarind chutney are thick, thin each slightly with a teaspoon or two of water so they can be drizzled and spooned into shells easily. Taste and adjust salt/sweetness/acidity as needed.

Combine finishing elements

Stir in 1/4 cup coarsely chopped roasted peanuts if using. Keep the sev and pomegranate arils separate until assembly so they stay crisp.

Demould shells

Remove the set yoghurt shells from the refrigerator and gently unmould each half-sphere from the silicone. If using a muffin tray, loosen each cup with a small knife and invert gently onto a tray. Work one at a time to avoid warming the shells.

Fill shells

Place half of the shells flat-side down on a serving plate. Spoon about 1 tsp green chutney into each shell, then add 1 tsp tamarind-date chutney. Top with 1 to 1.5 tsp of the diced vegetable mixture and 1/2 tsp chopped peanuts (if used). Drizzle a tiny extra bit of yoghurt mixture (if you have any left) or a few drops of lemon juice on top for brightness.

Cap and garnish

Place remaining shells on top to form a 'bomb' or leave as open cups (both are fine). Garnish each assembled bomb with a sprinkle of sev, a few pomegranate arils, a tiny dusting of extra chaat masala, and a small cilantro leaf. Serve immediately so sev remains crunchy.

Serve the Vegan Yoghurt Chaat Bombs immediately as an appetizer or snack. If you must store, assemble fillings separately and keep yoghurt shells refrigerated in an airtight container for up to 24 hours. Fill and garnish just before serving to preserve texture.