We all love to dig in a variety of indulgent chaat items and there’s no denying that. Since the holy month of Ramzan is on, most of them plan the iftar menu a day in advance. Some even prefer to go for light and healthy snack options. And, if you are someone who is running out of choices, then fret not. We have something in store for you. Chef Kunal Kapur has shared a post on Instagram dedicated to various chaat recipes. From corn chaat to raj kachori, you would be pleased to know that there’s much that can be prepared for the festivity. For the caption, chef Kunal wrote, “There are five Ramadan chaat recipes to enjoy this Ramadan. Pick one every day and enjoy it in your iftar. ”
Kunal Kapur shared glimpses of the following chaat recipes:
1) Corn chaat salad
First of all, boil some corn nibbles with milk, water, salt and pepper. Let them boil for some time and then, remove from the heat strain and keep the corn aside. Prepare a nice aamchur (dry mango powder) chutney by then. Keep all your chopped vegetables ready for the salad. Assemble the boiled corn on a platter, add chopped onions, cucumber, tomato, salt, chaat masala, salad lead, salad dressing (amachur chutney) and squeeze a small lemon. Finally, toss them all together and serve.
2) Kaala chana chaat
To prepare this, soak kaala chana for some good 7-8 hours. Add the soaked chana and cook it in a pressure cooker. For the chaat, take chana in a bowl, and put boiled and diced potatoes, onions, cucumber, tomatoes, green chillies, and squeeze lemon, coriander and pomegranate seeds. For masalas, you can sprinkle salt, black salt, cumin, chaat masala, and amchur chilli powder. Toss them all together, check the seasoning and adjust the ingredients or spices. It’s ready.
3) Laccha aloo chaat
To make this, first, grate potatoes in water. After the process, remove all the extra water from it and add some ingredients to the potatoes including roasted jeera, hari mirch, ginger, rock salt, black pepper, coriander and singhade ka aata (yes, you can savour this while fasting). Keep it aside. Prepare your dahi mixed with sugar and chutneys that you want to put on the chaat. Finally, make tikkis using the potato mixture and shallow fry them on a pan. For the chaat, take the tikkis on a platter and pour your chutneys along with dahi and the chaat is ready.
4) Raj kachori
Keep your deep-fried kachori ready. Break it from the above and start stuffing it with boiled and diced potatoes in it, followed by dal moth (boiled), chickpea (boiled), chaat masala, chopped green chillies, a lot of sev, sweetened curd, tamarind chutney, mint chutney. For the final garnishing, you can use, ginger (julienne), beetroot (julienne) and a few pomegranate seeds if you want.
5) Kurkuri bhindi
Cut the heads and spit the bhindis (okra), remove the seeds and take them in a bowl. Now, add turmeric, chilli powder, coriander powder, amchur powder, besan, rice flour and corn flour. Gently mix it all well. Heat oil in a pan. Sprinkle salt on the okra and deep-fry them. Further, you can take the okras on a plate and sprinkle some chaat masala and other quintessential chaat dressing if you like it that way.
Take a look:
We are hoping these recipes will help you plan a nice iftar for days in Ramzan.
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