Chaat Party

Recipe Source: Maneet Chauhan

Adapted by: Priya Krishna

Publication Date: August 19, 2020

Total Time: 10 minutes (assembly only; no cooking required)

Rating: 4/5 (405 reviews)

Reader Engagement: 16 comments

Introduction

Chaat, a celebrated category of Indian street food, is defined by its dynamic fusion of tangy, sweet, fiery, and crunchy sensations. Its core strength lies in inherent customization: while tamarind chutney (sweet-sour), herb-based chutney (e.g., cilantro-mint or green chile), and cooling raita form the flavor backbone, every element—base ingredients, toppings, and even chutneys—can be tailored to preference. This ethos drives Maneet Chauhan’s Chaat Party recipe (from her 2020 cookbook Chaat, Clarkson Potter), a "choose-your-own-adventure" spread perfect for gatherings or a rapid, no-cook dinner. Use banana leaves (if available) for vibrant, traditional presentation.

Ingredients (Customizable Components)

Build your spread by selecting favorites from these categories:

Base Ingredients (1–2 options):

• Puri: Freshly fried whole-wheat flatbreads (store-bought or homemade).

• Fryums: Crispy chickpea or potato-based fried snacks.

• Puffed rice (poha): Light, crunchy flattened rice.

Protein/Starch Additions (1–2 options):

• Aloo chaat: Cooked, spiced potato cubes (turmeric, salt, chat masala).

• Chana masala: Spiced chickpeas (canned or simmered).

Fresh Vegetables (For Crunch & Color):

• Sliced cucumbers, finely chopped red onions, diced tomatoes, shredded carrots.

Toppings (For Texture):

• Sev: Thin, crispy gram flour strips.

• Bhujia: Spiced fenugreek or chickpea sticks.

• Crushed roasted peanuts.

Chutneys (Flavor Foundation):

• Tamarind chutney: Sweet-sour tamarind concentrate (adjust sugar/salt).

• Herb chutney: Cilantro-mint or green chile chutney (blended with garlic).

Cooling Raita (Dairy Balance):

• Plain yogurt (or mint-cucumber raita) with cumin, salt, and sugar.

Spices & Garnishes:

• Chat masala (coriander, cumin, amchur, black salt).

• Red chili powder (adjust heat).

• Lemon wedges, chopped cilantro, mint leaves.

Assembly Instructions

1. Arrange Base: Place puri, fryums, or puffed rice in a large bowl or banana-leaf-lined platter.

2. Add Protein: Layer cooked aloo or chana masala over the base.

3. Fresh Veggies: Scatter cucumbers, onions, tomatoes, and carrots evenly.

4. Chutneys & Raita: Drizzle tamarind and herb chutneys; place raita in a small bowl.

5. Crunch Toppings: Sprinkle sev, bhujia, and crushed peanuts.

6. Finish: Season with chat masala, chili powder, lemon juice, and fresh herbs.

Serving Notes

• No-Cook Efficiency: All components are prepped, making this ideal for impromptu gatherings.

• Personalization: Swap puri for sweet potato fries, or add mango chunks for extra sweetness.

• Portioning: Serve on small plates or banana leaves for individual "mini chaat" servings.

The magic of chaat is in its adaptability—craft your perfect balance of tang, spice, and crunch!