Murukku Chaat is the recipe I am going to be sharing with you all today. It is easy to put together and an absolute treat to the tastebuds. Just the perfect appetiser for your holiday parties!
Recipe Inspiration: Sowcarpet Murukku Sandwich
This Murukku Chaat is inspired by the Murukku Sandwich of Sowcarpet. Sowcarpet, one of the oldest localities in Chennai, gets its name from the Hindi word ‘sahukar‘ (i.e. ‘businessman’). This is a bustling commercial area, with several small and big businesses operating from here. The narrow streets and vintage buildings in this part of town give it an old-world charm. It is a sight to behold, for sure, but there’s also another important reason to visit this place – the active food scene. Sowcarpet is home to several stalls and eateries selling a variety of interesting foods, of which Murukku Sandwich happens to be one.
Murukku Sandwich refers to a delicious confection made by sandwiching vegetables like onion, cucumber and tomato in between two murukkus (a twisted spiral of fried dough that’s super crispy). A generous amount of green chutney goes into this unique sandwich, which is served topped with loads of sev and, often, with grated cheese. This Murukku Chaat is similar, but also slightly different.
What goes into this Murukku Chaat?
1. First, the base of the chaat which is, in this case, murukku. Use good-quality small murukku that are nice and crispy but not overly hard. You can make them from scratch or use store-bought ones. Here, I have used readymade murukku from Haldiram’s.
2. The hot green chutney and sweet-sour tamarind chutney are the major ingredients which add flavour to the chaat. I make these at home. Here’s my recipe for the green chutney and here’s the one for tamarind chutney.
3. Different veggies form the bulk of the chaat. I have used cooked and sliced potato, as well as sliced tomato, onion and cucumber. You can use cooked beetroot and grated carrot too, if you so prefer.
4. Fine sev (aka ‘zero number sev‘ or ‘nylon sev’) is used as a topping for the chaat. This kind of sev is not very easy to find here in Bangalore, but you do get it in a few select departmental stores. I prefer the nylon sev from the Garden brand as it’s nice and fine and tasty too.
5. Grated cheese is another topping used in the chaat. This is optional, but I would highly recommend using it – it adds so much taste and appeal to the dish. I have used regular Amul cheese here.
6. Chaat masala is sprinkled over the chaat. If I’m not making the chaat masala at home, I prefer using the one by Everest.
7. Roasted cumin powder is another thing that is sprinkled over this dish. I make this in small quantities at home, store in a dry and air-tight bottle, and use as needed. For this, I dry roast 4-5 tablespoons of cumin in a heavy-bottomed pan on medium flame till they are fragrant, then allow it to cool completely and grind coarsely.
If you are making this dish for a party, you can prep the ingredients well in advance, and then assemble the chaat just before serving. This Murukku Chaat is not the healthiest of holiday party appetisers, unlike these delicious steamed Mixed Vegetable Balls my fellow food blogger Preethi shared recently. However, it is quite the flavour bomb!
How to make Murukku Chaat
Like I was saying earlier, this Murukku Chaat is very simple to prepare.
Ingredients (serves 2-3):
1. 12-14 small murukku
2. Spicy green chutney, as needed
3. 1 small potato
4. 1 small tomato
5. 1 small onion
6. 1 small cucumber
7. Sweet-sour tamarind chutney, as needed
8. 1/2 cup fine sev or as needed
9. Chaat masala, to drizzle over the chaat
10. Roasted cumin powder, to drizzle over the chaat
11. Grated cheese, as needed
1. Cut the potato into quarters. Place in a vessel and add in enough fresh water to cover the potato completely. Place the vessel in a pressure cooker. Pressure cook on high flame for 2 whistles. Let the pressure release naturally.
2. When the pressure from the cooker has completely gone down, get the cooked potatoes out. Let them cool down fully, then peel them. Slice the cooked potatoes. Also, peel and slice the onion thinly. Chop the tomato and cucumber into rounds. Keep these vegetables ready.
3. Now, we will start assembling the Murukku Chaat. Spread some spicy green chutney on 6-7 small murukku and place on a serving plate, with the chutney side up. Place a potato slice on each murukku, then a cucumber slice on top. Place a slice of tomato on top of this, and a couple of slivers of onion. Drizzle some sweet-sour tamarind chutney on top of this, followed by some fine sev. Now, drizzle some chaat masala and roasted cumin powder. Add a little more spicy green chutney and sweet-sour tamarind chutney, then some grated cheese on top. The Murukku Chaat is ready – serve it immediately.
4. Assemble the other plate of Murukku Chaat similarly and serve immediately.
Did you like this recipe? Do tell me in your comments!