Finger Licking Chaat Recipes You Must Try for Your Family

Indian cuisine is filled with all kinds of recipes and flavours. Take a quick look at one of the best and most popular street foods in India- chaat. Learn some super-easy chaat recipes that you can make at home in a jiffy!

Best Homemade Indian Chaat Recipes

These recipes are really simple and would not take much of your time.

1. Tangy Mint Coriander Chutney

This chaat chutney will burst with flavours whenever you eat it. You could serve this as an appetiser or as a side dish.

Ingredients

• Fresh coriander chopped (2 cups)
• Fresh mint chopped (1 cup)
• Green chillies chopped (3-4 cups)
• Ginger chopped (1 inch)
• Garlic 6-8 cloves
• Hing ¼ tsp
• Cumin seeds (1/2 tsp)
• Salt
• Lemon juice (3 tbsp)

Total Cook Time: 15 minutes

Servings: 6 people

Directions

• Add all the ingredients into a blender and blend them until they are really smooth.
• It is best if you do not use any water. You could add some water if you find it difficult to blend the mixture. You can add one or two tablespoons of water and then blend.

2. Homemade Chaat Masala Powder Recipe

This recipe of chaat masala is very easy to make, and you can store it for a very long time!

Ingredients

• Cumin seeds (1/4 cups)
• Whole coriander seeds (2 tbsp)
• Hing (1/2 tsp)
• Dry Mango Powder (1/4 cup)
• Black Salt (2 tbsp)
• Salt (1 tsp)

Total Cook Time: 15 minutes

Servings: 10 servings

Directions

• Roast dry coriander seeds and cumin seeds in a heated frying pan.
• Put them in a blender with some black peppercorn and grind them to make a smooth powder.
• Add black salt, hing, mango powder, and salt to the mixture and mix well.
• Store this mixture in a glass for one or two months.
• You can use it whenever required.

3. Dahi Vada

This one is a very famous Indian chaat recipe and really popular street food.

Ingredients

For the Vada

• Urad dal (1 cup)
• Ginger chopped (1 tsp)
• Green chilli chopped (1 tsp)
• Baking soda (1 pinch)
• Oil (as per requirement)

For Soaking Water

• Hing (1/4 tsp)
• Water (1 litre)
• Salt (1 tsp)

For Curd

• Whisked curd (3 cups)
• Sugar (1 tsp)
• Salt (1/2 tsp)

For Topping

• Coriander-mint chutney (1/4 cup)
• Tamarind chutney (1/4 cup)
• Dahi vada masala (1 tsp)
• Red chilli powder (1/2 tsp)
• Roasted cumin powder (1/2 tsp)
• Salt
• Fresh coriander chopped (2 tbsp)

Total Cook Time: 35 minutes

Servings: 8 people

Directions

For Vada

• The dal should be first be washed and soaked in 3 or 4 cups of water for a few hours.
• Drain this water. The dal should be blended into a thick paste along with green chilli, ginger, and salt.
• While grinding, add 2-3 tsp of water.
• Whisk the dal with your hands for 4-5 minutes until the mixture is very light.
• Cover the bowl and keep it aside for about 15 minutes. Whisk it again after adding baking soda.
• Take a bowl with water and drop a small amount of batter into the water. If this batter floats immediately, then the batter is ready.
• Whisk it more if this does not happen. You can then heat it in a frying pan.
• Wet your hands with water. Then take out a small amount of the batter in the palm of your hands and shape it into a flatly rounded vada.
• Drop this vada into the hot oil. Simmer the heat to medium-low and until the vadas are brown, fry them.
• Drain these vadas on a plate and heat the oil once again. When it reaches a high temperature add all the vadas and fry them until they are golden brown.

For the Soaking Water

1. Mix the ingredients in a bowl and keep them aside.

For Curd

1. Whisk the curd with salt and sugar and keep that in a bowl.

Assembling

• The fried vada must them be placed in water and let it soak for 15 minutes.
• Arrange the pressed vadas on a plate and top with the curd.
• Top with coriander mint and tamarind chutney.
• Sprinkle red chilli powder, salt, dahi vada masala, roasted cumin powder, and fresh coriander.
• Store this preparation for a few hours in the refrigerator and serve it chilled.

4. Bhel Puri

Made with an amalgam of spices and puffed rice, it is a definite treat for your taste buds.

Ingredients

• Puffed rice (2 cups)
• Coriander-mint chutney (3 tsp)
• Tamarind chutney (3 tsp)
• Finely chopped onion (1/2 cup)
• Finely chopped tomatoes (1/2 cup)
• Green chilli chopped (1 tsp)
• Fresh coriander chopped (3 tbsp)
• Boiled potato (1/2 cup)
• Salt
• Red chilli powder (1/2 tsp)
• Chaat masala (1 tsp)
• Lemon juice (2 tbsp)
• Nylon Sev (1/4 cup)

Total Cook Time: 15 minutes

Servings: 2 people

Directions

• Except for the nylon sev and the puffed rice, mix all the other ingredients in a large bowl.
• Then add the puffed rice in small pieces and then mix it well.
• Transfer this bhelpuri in a serving bowl and garnish it with the nylon sev.
• Serve the dish.

5. Golgappa

This is a really nice and crispy dish you can make at your own home!

Source: recipes.timesofindia.com

Ingredients

• Whole wheat flour (1 cup)
• Fine sooji (1/2 cup)
• Salt (1/2 tsp)
• Warm water (for kneading the dough)
• Oil

Total Cook Time: 35 minutes

Servings: 6 people

Directions

• Mix the sooji, whole wheat flour, and salt in a large bowl.
• Add some warm water, and knead the dough to a medium soft mixture.
• Cover this dough with a damp cloth. Place the bowl aside for 15 minutes.
• Knead the dough once again and divide it into 4 equal parts.
• The dough should be now made into small balls.
• The dough ball must then be placed on a floured surface so that you can make a thin circle.
• Using a cookie cutter, cut the circle into smaller circles of 4-5 cm.
• Heat the oil in a pan and reduce it to medium heat when it is hot.
• The puri must then be slid into hot oil and fry them. They will puff up and show a golden brown colour.
• The puris can then be gently pressed which will help to pull them.
• Fry the other side of the puri as well and place them on a plate lined with a towel.
• Cool them and store it in an airtight container.

6. Papdi Chaat

Papdi is like small puris but they are flavoured with a lot of spices. They are crispy and mainly used as fast food in India.

Ingredients

• All purpose flour/maida (2 cups)
• Fine semolina/ sooji (1 tbsp)
• Salt (1 tsp)
• Carom seeds/ ajwain (1/2 tsp)
• Oil (2 tbsp)

Total Cook Time: 35 minutes

Servings: 8 people

Directions

• Add the sooji, all-purpose flour, carom seeds, salt, and 2 tbsp of oil into a large bowl and mix them well using your hands.
• Add some water and knead the dough so that it becomes smooth and stiff.
• Cover the bowl and keep it aside for 20 minutes.
• You should then divide the dough into four equal parts.
• Slightly dust the dough using flour and roll it. Each part should be of at least 2 mm large, thick disc.
• Using a fork, prick the disk all over. With the help of a circular cookie cutter, cut the disc into neat circles of about 1 or a ½ inch diameter. You could also use a bottle cap.
• When you are doing this, heat the oil to fry the papdi. Wait for the oil to be really hot and then lower the heat. Drop the papdis into the oil.
• Remember not to crowd the kadhai and fry the papdis till they are golden brown on both sides.
• Take the papdis out and drain it on a plate lined with a cloth.
• Keep them in an airtight container. You can store them for a month.

7. Aloo Chaat

This dish is a tangy and a crispy dish made of cubed potatoes. Aloo chaat recipes are another popular street food in India.

Ingredients

• Peeled, cubed, and boiled potato (400 g)
• Ghee
• Salt
• Red chilli powder (1/2 tsp)
• Roasted cumin powder (1/2 tsp)
• Chaat masala powder (1 tsp)
• Lemon juice (1 tbsp)
• Coriander chutney (3 tbsp)
• Tamarind chutney (3 tbsp)
• Whisked curd (1/4 cup) with 1 tsp sugar
• Nylon sev (2 tbsp)
• Pomegranate seeds (2 tbsp)
• Fresh coriander chopped (2 tbsp)

Total Cook Time: 30 minutes

Servings: 4 people

Directions

• In a non-stick pan, heat some ghee. Add potatoes to the hot ghee and fry them until they are golden brown.
• Next, drain the bowl. Add some red chilli powder, chaat masala, roasted cumin powder, salt, and some lemon juice to the potatoes and mix them well.
• Transfer these potatoes into a large bowl.
• Top the potatoes with some tamarind chutney, coriander chutney, nylon sev, curd, pomegranate seeds, and some freshly chopped coriander leaves.
• Serve the dish immediately after the topping it.
• If you are preparing the dish in advance, all you have to do is keep the chutneys ready and fry the potatoes until they are slightly brown. When you want to serve this dish, just fry the potatoes till they are crispy and even browner.

8. Corn Chaat

This is a mixture of buttered corn kernels which is added to a lot of veggies and a little tomato ketchup. Corn chaat can be easily made in just ten minutes.

Ingredients

• Corn kernels (2 cups)
• Butter (2 tbsp)
• Mixed dried herbs (1 tsp)
• Salt
• Chopped onion (1/2 cup)
• Green capsicum cut into really small cubes (1 cup)
• Tomato ketchup (2 tbsp)
• Red chilli flakes (1 tsp)

Total Cook Time: 20 minutes

Servings: 4 people

Directions

• Take the corn and butter in a microwaveable bowl. Place in the microwave for 3-4 minutes.
• Add some salt, herbs, tomato ketchup, capsicum, and onions to the corn and mix them well.
• Microwave this mixture for another 3-4 minutes.
• Sprinkle a lot of red chilli flakes on top of the corn.
• Serve the dish when it is hot.

9. Matar Chaat

White peas or matar chaat, in general, is a mouthwatering snack that has a combination of the best spices and smooth chutneys.

Ingredients

• Dry white peas (1 cup)
• Sweet tamarind chutney (1/4 cup)
• Roasted cumin powder (1 tsp)
• Black salt (1 tsp)
• Salt
• Green chilli (2 tsp)
• Fresh coriander (3 tbsp)
• Onion finely chopped (1 cup)
• Red chilli powder (1/2 tsp)
• Ginger (2 tsp)

Total Cook Time: 40 minutes

Servings: 4 people

Directions

• Wash and soak the white peas in a bowl of water. Keep them inside the water for 3-4 hours.
• Drain the water and place the peas in a pressure cooker. You can put the peas in 2 cups of water.
• Add some salt for taste and pressure cook the peas for 2-3 whistles on high heat.
• You should then remove the pressure cooker from the heat and leave it aside for some time. Let the pressure release.
• Once you open the lid of the pressure cooker, check if the peas are fully cooked.
• If the peas are not done, then cook it again for another 5 minutes. Wait till the peas are properly cooked. If there is excess water, you should drain it.
• The peas must not be too dry or too wet.
• Add all the other ingredients with the cooked peas and mix them well.
• You can garnish the final product with some freshly chopped coriander and onion.
• Serve the dish when it is warm.

10. Bread Dahi Vada

Bread Dahi Vada is really easy to make and delicious.

Ingredients

For the Vada

• Bread slices (20 nos)
• Duhi urad dal (1 cup)
• Duhi moong dal (1/4 cup)
• Ginger chopped (1 inch)
• Green chilli chopped (1)
• Salt (1 tsp)
• Baking soda (1/2 tsp)
• Water (1/2 cup)
• Hing (1/4 tsp)
• Oil

For the Stuffing of Vada

• Grated dry coconut (2 tbsp)
• Broken cashew nuts (2 tbsp)
• Raisins (2 tbsp)
• Pistachios (1 tbsp)

For Soaking the Vada

• Water (5 cups)
• Curd (1 cup)
• Sugar (2 tsp)
• Salt (1 tsp)
• Hing (1/4 tsp)

For the Topping

• Fresh curd (2 cups)
• Black salt (1/2 tsp)
• Sugar (2 tsp)
• Tamarind chutney (1/2 tsp)
• Roasted cumin powder (1/2 tsp)
• Chilli powder (1/2 tsp)
• Chopped coriander (2 tsp)
• Pomegranate seeds (2 tbsp)

Total Cook Time: 40 minutes

Servings: 8 people

Directions

• Wash urad dal and soak it in water for 6-7 hours. Drain the dal properly.
• Add the ginger, soaked dal, green chilli, baking soda, salt, water, and hing in the blender and blend the ingredients into a paste.
• Whisk the paste with a spoon or your hand in a bowl until it becomes fluffy and soft. This step will take 5-6 minutes.
• Now take some bread slices and cut the corners. Mix the ingredients and the filling in a bowl.
• Keep the bread slices on your palm and wet the bread lightly with water on both sides.
• In the centre, keep a small amount of the paste and bring both the ends to make a circle. Slightly press the edges.
• Heat some oil in a pan and dip the bread vadas in the dal batter. Wet your palms slightly and take the vada on your palm.
• Shape the bread properly with your fingers and put it in the oil. Lower the heat to medium heat and fry all of these vadas till they are golden brown.
• Place these vadas on a cloth. For soaking the vada, you can mix all the ingredients in a bowl.
• When the vadas are ready, you can soak the vadas for 5 minutes. Make sure you are not oversoaking the bread.
• Take the vada from the mixture and gently press it. Arrange them on the plate.
• Whisk the curd with sugar and black salt and pour this curd and tamarind chutney over the vadas.
• Sprinkle roasted cumin powder and red chilli powder over this. Garnish the vadas with pomegranate seeds and fresh coriander.
• Serve when the vadas are still fresh.

The best chaat recipes can be made easily right at your home. You can try out these chaat recipes today!

Also Read:

How to Make Homemade Pickle
Tips for Making Multigrain Atta at Home
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