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!
Here is how I made the chaat.
Ingredients (serves 3-4):
- 3 cups boondi (I used store-bought boondi, MTR brand)
- Sweet chutney to taste, I used about 6 tablespoons (Here‘s how I make the chutney)
- Spicy green chutney to taste, I used about 2 tablespoons (Here‘s how I make the chutney)
- 2 pinches of roasted jeera (cumin) powder
- 2 pinches of black salt (kala namak)
- 1 small carrot, peeled and grated
- 1 small onion, finely chopped
- A few fresh coriander stalks, finely chopped
- 1 small potato, boiled, peeled and chopped into cubes
Mix everything together in a large mixing bowl. Serve immediately.
- 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.
- 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.
- You could add other ingredients to the chaat too, like fine sev or pooris, but then it would become bhel and not boondi chaat!
- 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.