Chaat

Chaat - is a savoury snack that is quite popular in India. Now first things first - how is it 
pronounced ? Not like "chat" as in "I had a serious chat with my sister". It is more like saying the word "chart"without rolling the "r". The intention is certainly not to turn you off from the get go with an instruction in pronunciation. However you choose to say Chaat - this is an easy to make snack that may look intimidating when you see the picture above so allow me to introduce the main players - starting with the bowl with chopped tomatoes and moving clockwise. Coriander mint chutney, packaged sev (available at Indian, stores and in the Ethnic section of most grocery stores, chopped cucumber, chopped coriander, tamarind chutney, boiled potatoes and in the centre is boiled green peas.

Skill Level: Easy
Serves: 4 - 6

INGREDIENTS:

• 1 English cucumber seeded, peeled and cubed 

• 2 Roma tomatoes seeded and cubed 

• 4 medium white potatoes, boiled and cubed

• 1/2 a bunch of coriander leaves washed and cut

• 1 cup of dried green peas, soaked overnight and boiled until soft 
• 1 bag of sev (available at Indian stores) Substitute w/ chinese fried noodles

• see below for chutney ingredients and recipes

Mint Coriander Chutney :

• 1 good sized bunch of coriander leaves (2 if the bunch is small)
• 1/2 cup chopped mint leaves
• 2 cloves garlic
• 2 green chilies chopped
• 1/2 cup unsweetened  dessicated coconut flakes 
• 1/2 tsp salt

METHOD:

1. Put all mint coriander chutney ingredients into a blender and grind until well mixed
2. This chutney can be made ahead and frozen for a month or refrigerated for up to a week
3. When using this chutney for Chaat, thin it a little by adding 2 Tbsp of plain, unflavoured yogurt. Do not add yogurt to the whole chutney if you plan to freeze the remaining

Tamarind Chutney :

• 1 cup of tamarind (available at Indian stores)  
• 2 cup of boiling water 
• 2 cups of sugar
• 1 tbsp salt 
• 1 tsp cumin powder
• 1 tsp black salt (available at Indian stores) 
• 1 tsp chili powder
• 1/2 tsp ginger powder
• 1/2 tsp black pepper

METHOD:

1. Put tamarind into a large bowl. Pour boiling water into the bowl. Allow it to stand for 5-10 minutes 
2. Mash with a potato masher to get the pulp out. You should have a thick sludge that has the consistency of crushed tomatoes Please note that the tamarind has seeds
3. Strain the mixture,then add sugar and all other ingredients
4. Mix well
5. Check and adjust seasoning
6. This chutney can be refrigerated for up to one month and can be used as a dipping sauce 

TO ASEMBLE THE CHAAT:

1. This is the fun part. Arrange the ingredients in small bowls and each person can make their own This is how I did it
2. Put the green peas at the bottom, add some potatoes, then cucumber, tomatoes, coriander, mint chutney and sev. Drizzle with tamarind chutney and enjoy!