Chaat recipes

Finger-Food Fun

We help you whip up interesting appetisers for a weekend brunch.


Jodhpuri Chilli Poppers


Oil, for deep frying

50 g bread crumbs

40 g cornflour

40 g bell pepper, chopped

5 g green chillies, chopped

100 g goat cheese

100 g potatoes, boiled and peeled

4 large chillies

100 ml water (mixed with 10 ml vinegar)



  1. Slit the chillies vertically and deseed before blanching them in vinegar water.
  2. Cube the boiled potatoes and toss them in with salt.
  3. Mix the chopped green chillies, red and yellow bell peppers, and goat cheese to make the stuffing.
  4. Fill the stuffing into the blanched chillies.
  5. Prepare a batter with the cornflour, and coat the stuffed chillies with it.
  6. Roll the stuffed chillies in bread crumbs and deep-fry till golden.
  7. Serve hot.


Mantu Afghani Dumpling Chaat


Water, as required

Salt, to taste

1 tsp oil

¾ cup refined flour

To prepare the stuffing:

10 g sour yoghurt

1 g salt

1 tsp chilli paste

15 g fine sev

1 tsp soy sauce

¼ cup spring onion, chopped

¼ cup French beans, chopped

50 g chana dal

½ cup cauliflower, chopped

½ cup carrots, chopped

2 tsp garlic, chopped

2 tsp oil



  1. Mix the flour with oil and salt. Add water in small parts and knead into a firm dough. Cover and set aside.
  2. For the stuffing, heat oil in a pan, add garlic and saute until cooked. Add the chopped vegetables, soy sauce and salt. Saute and stir until cooked. Add spring onion and set aside for cooling.
  3. Make small dough balls and roll each ball into a thin circle. Place the stuffing in the centre of each of the circles, fold in pleat by pleat to make the momos for five to six minutes.
  4. Spread sour yoghurt on a plate and place the steamed momos in it. Place a drop of chilli paste on each of the momos, followed by the chana dal, and finally the fine sev.
  5. Serve hot.


Air-fried Kurkuri with Anardana Churan 


1 g anardana churan (pomegranate powder)

5 g butter

2 phyllo pastry sheets

salt, to taste

a pinch of chilli flakes

5 g dried apricots, finely chopped

15 g jalapenos

100 g spinach



  1. Boil the spinach before finely chopping it.
  2. Add all the ingredients (except the phyllo pastry sheets and butter) to the spinach and mix well.
  3. Spread butter on the phyllo pastry sheets and place the filling. Roll into a cigar shape.
  4. Cook in the air fryer for 10 minutes or deep fry.
  5. Sprinkle anardana churan and serve hot.


Compressed Melon Sliders


5 g soy lecithin powder

Watermelon juice, as required

20 g baby spinach

100 g yoghurt

30 g mint chutney

50 g tamarind chutney

100 g bean sprouts

150 g watermelon, peeled and deseeded



  1. Cut the watermelon into two-inch cubes.
  2. Blanch the bean sprouts.
  3. Use a cream syphon to make yoghurt foam.
  4. Mix the green and tamarind chutneys with the blanched bean sprouts.
  5. Place beans sprout on the watermelon.
  6. Make watermelon foam with watermelon juice and soy lecithin powder.
  7. Place the watermelon foam on watermelon and serve.
  8. Garnish with crispy baby spinach leaves.


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