Masala Chaat

Masala Chaat Recipe - Authentic Indian Street Food

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Masala Chaat is a popular Indian street food that is bursting with flavors and textures. This dish is a delightful combination of boiled green peas, tangy tamarind, spicy chilies, sweet jaggery, and a variety of aromatic spices. It is a perfect snack or appetizer that is sure to tantalize your taste buds.

History

Masala Chaat has its origins in India, where it is a beloved street food that is enjoyed by people of all ages. It is a dish that is known for its bold flavors and vibrant colors, making it a favorite among food enthusiasts. The combination of sweet, spicy, and tangy flavors in Masala Chaat is what sets it apart from other snacks.

Ingredients

2 cups boiled green peas
2 lemon-sized balls of tamarind
6 – 7 split green chilies
some jaggery
9 – 10 dates
1 bunch of coriander leaves
3 tbsp dried and desiccated coconut
1 – 2 tsp chili powder
1 tsp mustard seeds
3 tsp roasted and powdered cumin seeds
2 tsp roasted and powdered coriander seeds
1 – 2 tsp chaat masala
a few rice vadas
2 – 3 tbsp grated carrots
1 minced onion
cooking oil

How to prepare

Soup

Boil a glass of water with a small square of jaggery (sugar can be substituted instead of jaggery, but it will not give the same taste).
Add 2 tsp of roasted cumin powder and the thick juice of one lemon-sized ball of tamarind.
Boil, cool, and set aside.

Sweet chutney

De-seed the dates and set aside.
Blend the dates, juice of the other lemon-sized tamarind ball, a little jaggery, 1 tsp roasted cumin powder, coriander powder, and salt to taste into a smooth paste.

Hot chutney

Season oil with mustard seeds.
Also add green chilies, chopped coriander leaves, red chili powder, and desiccated coconut.
Fry for a while and then blend it into a smooth paste, adding salt to taste.

How to serve the chaat

For each serving of the chaat, powder some vadas and add one portion of the boiled peas to it.
Add 3-4 tbsp of the soup, 2 – 3 tsp of the hot chutney, and 4-5 tsp of the sweet chutney.
Mix well and sprinkle some red chili powder and chaat masala on top.
Garnish with grated carrot and minced onion.
It should be served immediately or it will become soggy.

Variations

Add diced potatoes or boiled chickpeas for extra texture and flavor.
Top the chaat with yogurt or mint chutney for a creamy twist.
Garnish with pomegranate seeds or sev for added crunch.

Cooking Tips & Tricks

Make sure to boil the green peas until they are tender but still have a slight bite to them.

- Adjust the amount of jaggery, tamarind, and spices according to your taste preferences.

- Be careful when blending the hot chutney, as the chilies can make it very spicy. Adjust the amount of chilies based on your spice tolerance.

- Serve the chaat immediately after preparing it to prevent it from becoming soggy.

Serving Suggestions

Masala Chaat can be served as a snack or appetizer at parties, gatherings, or as a light meal. It pairs well with a refreshing drink like lemonade or a cup of chai.

Cooking Techniques

Boil the green peas until tender but still slightly firm.

- Blend the chutneys to a smooth consistency for the best flavor.

- Mix the chaat well to ensure that all the flavors are evenly distributed.

Ingredient Substitutions

Substitute sugar for jaggery in the soup for a different sweetness.

- Use store-bought tamarind chutney instead of making your own.

- Replace the vadas with crushed papdi or sev for a different texture.

Make Ahead Tips

You can prepare the sweet and hot chutneys in advance and store them in the refrigerator for up to a week.

- Boil the green peas ahead of time and store them in an airtight container in the refrigerator.

Presentation Ideas

Serve Masala Chaat in individual bowls or plates for a neat presentation. - Garnish with fresh coriander leaves, grated carrots, and minced onions for a pop of color. - Sprinkle chaat masala and red chili powder on top for a finishing touch.

Pairing Recommendations

Pair Masala Chaat with a side of crispy samosas or pakoras for a complete meal.

- Serve with a side of yogurt raita or cucumber salad for a refreshing contrast.

- Enjoy with a glass of chilled lassi or mango shake for a satisfying meal.

Storage and Reheating Instructions

Masala Chaat is best enjoyed fresh and should be consumed immediately after preparation.

- If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.

- Reheat in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

The calorie content of Masala Chaat can vary depending on the portion size and ingredients used. On average, a serving of Masala Chaat contains around 200-250 calories.

Carbohydrates

The main sources of carbohydrates in Masala Chaat come from the green peas, dates, jaggery, and vadas. Carbohydrates provide energy to the body and are essential for overall health and well-being.

Fats

The fats in Masala Chaat primarily come from the cooking oil used to prepare the hot chutney. It is important to use cooking oil in moderation to keep the dish healthy and balanced.

Proteins

The main source of protein in Masala Chaat comes from the green peas. Protein is essential for muscle growth and repair, as well as overall health and wellness.

Vitamins and minerals

Masala Chaat is rich in vitamins and minerals, particularly vitamin C from the tamarind and coriander leaves. These nutrients are important for boosting the immune system and supporting overall health.

Alergens

Masala Chaat may contain allergens such as gluten from the vadas and nuts from the sweet chutney. It is important to be mindful of any food allergies or sensitivities when preparing or consuming this dish.

Summary

Masala Chaat is a flavorful and nutritious dish that is rich in carbohydrates, proteins, vitamins, and minerals. It is a well-balanced snack that can be enjoyed as part of a healthy diet.

Summary

Masala Chaat is a delightful Indian street food that is packed with bold flavors and vibrant colors. This dish is a perfect balance of sweet, spicy, and tangy flavors that is sure to impress your taste buds. Enjoy this delicious snack or appetizer with friends and family for a memorable dining experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Masala Chaat. It was a warm summer day in the bustling streets of Mumbai, India. I was strolling through the crowded market, taking in the sights and sounds of the vibrant city, when a delicious aroma caught my attention. I followed the scent to a small food stall where a kind old woman was preparing a mouthwatering dish that looked unlike anything I had ever seen before.

Intrigued, I approached the woman and asked her what she was making. She smiled warmly and told me that she was making Masala Chaat, a popular street food in India. She explained that Masala Chaat is a flavorful and spicy snack made with a variety of ingredients like potatoes, chickpeas, onions, tomatoes, and a medley of spices. I watched as she expertly mixed the ingredients together, adding a squeeze of tangy tamarind chutney and a sprinkle of crunchy sev on top.

As I watched her prepare the dish, I couldn't help but be drawn in by the delicious smells and vibrant colors of the Masala Chaat. I knew right then and there that I had to learn how to make this incredible dish for myself. I asked the woman if she would be willing to share her recipe with me, and to my delight, she agreed.

Over the next few days, I visited the woman at her food stall, watching and learning as she made Masala Chaat. She showed me how to cook the potatoes until they were tender, how to season the chickpeas with a blend of spices, and how to mix everything together with the tamarind chutney and sev. I took notes, asked questions, and absorbed every detail of the recipe, determined to master it myself.

After several days of practice and experimentation, I finally felt confident enough to make Masala Chaat on my own. I gathered all the ingredients, set up my kitchen just like the woman had shown me, and got to work. As the dish came together, I could hardly contain my excitement. The familiar smells and colors of the Masala Chaat filled my kitchen, transporting me back to that bustling market in Mumbai.

When I took my first bite of the Masala Chaat I had made, I knew I had succeeded. The flavors were bold and complex, the textures were crunchy and smooth, and the spices danced on my tongue. I felt a sense of pride and accomplishment wash over me as I savored each delicious bite.

From that moment on, Masala Chaat became a staple in my kitchen. I would make it for family gatherings, potlucks, and even just for myself on a quiet evening at home. Each time I made the dish, I would think back to that kind old woman in the market who had shared her recipe with me, and I would be grateful for the gift she had given me.

As the years went by, I continued to make Masala Chaat, refining the recipe and adding my own twist to it. I shared the dish with friends and family, who were always amazed by the bold flavors and vibrant colors of the dish. They would ask me where I had learned to make such an incredible dish, and I would smile and tell them the story of the kind old woman in Mumbai who had taught me everything I knew.

Now, as I sit in my kitchen, surrounded by the familiar smells and colors of Masala Chaat, I can't help but feel a sense of nostalgia and gratitude. This dish has not only brought joy and flavor to my life, but it has also connected me to a place and a people that will always hold a special place in my heart.

So the next time you find yourself in a bustling market, surrounded by delicious smells and vibrant colors, be sure to seek out the Masala Chaat. And if you're lucky enough to learn the recipe from a kind old woman like I did, consider yourself truly blessed. For Masala Chaat is more than just a dish - it is a connection to a rich culinary tradition and a reminder of the power of sharing food and recipes with others.