Boondi Chaat

Because we love chaats so very much, and because we had nothing other than boondi handy, this recipe happened. It turned out to be a beautiful in-between snack. 🙂

I hope you will try this out, too!

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Here is how I made the chaat.

Ingredients (serves 3-4):

  1. 3 cups boondi (I used store-bought boondi, MTR brand)
  2. Sweet chutney to taste, I used about 6 tablespoons (Here‘s how I make the chutney)
  3. Spicy green chutney to taste, I used about 2 tablespoons (Here‘s how I make the chutney)
  4. 2 pinches of roasted jeera (cumin) powder
  5. 2 pinches of black salt (kala namak)
  6. 1 small carrot, peeled and grated
  7. 1 small onion, finely chopped
  8. A few fresh coriander stalks, finely chopped
  9. 1 small potato, boiled, peeled and chopped into cubes

Method:

Mix everything together in a large mixing bowl. Serve immediately.

Notes:

  1. You could add other vegetables – like raw mango, beetroot and cucumber, for instance – to this chaat. I didn’t, because I didn’t have any other veggies on hand. The chaat tastes lovely with just carrot, potato and onion as well.
  2. To make the roasted jeera powder, dry roast about 2 tablespoons of jeera (cumin) on a medium flame till it emits a lovely fragrance. Let it cool down completely, and then grind to a powder in a mixer. Store this in a clean, dry, air-tight bottle at room temperature, to use as required. This chaat needs just about 2 pinches.
  3. You could add other ingredients to the chaat too, like fine sev or pooris, but then it would become bhel and not boondi chaat!
  4. If you do not have black salt on hand, use ordinary table salt. That said, I would strictly recommend using the black salt, because it lends such a beautiful fragrance to the chaat.

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3 thoughts on “Boondi Chaat

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