Chaat is a traditional snack dish from Delhi, India. It is known for its authentic regional flavors and is a staple of Delhi cuisine.

How long does it take to cook Chaat?

Chaat takes approximately 20 mins to cook, plus about 15 minutes of preparation time. The difficulty level is Easy.

What are the main ingredients in Chaat?

The main ingredients in Chaat include: Boiled potatoes, Boiled chickpeas (chana), Puri (small fried crispy puris), Tamarind chutney, Green chutney (coriander-mint), Plain yogurt (dahi).

Snack📍 Delhi

Chaat

Name: Chaat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Delhi Indian
Ingredients: 3medium Boiled potatoes; 200g Boiled chickpeas (chana); 20piece Puri (small fried crispy puris); 4tbsp Tamarind chutney; 4tbsp Green chutney (coriander-mint); 200g Plain yogurt (dahi); 60g Sev (thin chickpea noodles); 1medium Onion; 1medium Tomato; 2tsp Chaat masala; 1tsp Roasted cumin powder; 0.5tsp Red chilli powder; 0.5tsp Black salt (kala namak); 3tbsp Fresh coriander leaves; 3tbsp Pomegranate seeds; 2tbsp Lemon juice

An authentic snack recipe from Delhi, India — with exact measurements and step-by-step instructions.

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The Story Behind the Dish

Chaat is a treasured snack dish from Delhi, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.

Ingredients

0/16 gathered

Cooking Instructions

Prepare the green chutney: blend together 1 cup fresh coriander leaves, 0.5 cup mint leaves, 2 green chillies, 1 tsp lemon juice, and salt to a smooth paste. Set aside.
Prepare the tamarind chutney: soak tamarind in warm water, extract pulp, and cook with jaggery, cumin, and black salt until thick. (Or use store-bought.)
Whisk the yogurt until smooth. Season with a pinch of black salt and roasted cumin powder.
Peel and dice the boiled potatoes into small cubes. Finely chop the onion and tomato.
In a large bowl or on individual plates, arrange the boiled chickpeas and diced potatoes as the base.
Add the crispy puris around or on top.
Drizzle the seasoned yogurt generously over the base.
Drizzle tamarind chutney and green chutney over the yogurt.
Sprinkle chaat masala, roasted cumin powder, red chilli powder, and black salt.
Top with finely chopped onion, tomato, fresh coriander leaves, and pomegranate seeds.
Finish with a generous handful of sev on top and a squeeze of lemon juice.
Serve immediately — chaat must be eaten right away before the puris lose their crunch.

Cook

20 mins

Serves

4 servings

Level

Easy

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