Brij Chaat
Veg
Kachori or aloo tikki served with beaten curd, tamarind chutney, and green chutney — the Brij version of North Indian chaat is notably made without raw onion (observing Vaishnav dietary principles), the sweet-sour-spicy balance achieved through chutneys and chaat masala alone.
Cuisines
Brij
Best for
Breakfast
Lunch
Build a full meal around Brij Chaat
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
2 cups | Potato , boiled |
|
1 cup | Chickpea |
|
1 cup | Tomato , diced |
|
1 cup | Cucumber , diced |
|
1 cup | Sev , for garnish |
|
1 cup | Yogurt |
|
2 tablespoons | Tamarind chutney |
|
2 tablespoons | Green chutney |
|
1 teaspoon | Chaat masala |
|
1 teaspoon | Red chili powder |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
|
1 tablespoon | Lemon juice |
Instructions
- 1 Boil the potatoes until tender, peel and dice them.
- 2 Soak the chickpeas overnight and boil them until soft.
- 3 In a large mixing bowl, combine the boiled potatoes, chickpeas, tomatoes, and cucumber.
- 4 Add yogurt, tamarind chutney, and green chutney to the mixture and mix well.
- 5 Sprinkle chaat masala, red chili powder, and salt over the mixture and toss to combine.
- 6 Add sev on top and garnish with chopped coriander leaves.
- 7 Drizzle lemon juice over the chaat before serving.
Tips
For an extra crunch, add some crushed papdis or puris on top before serving.