As monsoon has hit various parts of the country, having spicy street chaats and pakoras become difficult. Hygiene and water logged alleys make you stay at home and leave those unhygienic street food out of your diet. In order to maintain hygiene, you do not have to give up on chaats. You can make healthy and fresh chaats at home that are tasty, spicy and filling enough to satisfy your taste buds. Mexican chaat is a dish that has a blend of Mexican spices with a touch of Indian flavour. Lets check out this chaat recipe.
Mexican chaat recipe:
Preparation time: 20-30 minutes
- Onion- 1 (chopped)
- Rajma (red kidney beans)- 1cup (boiled)
- Corn kernels- ½ cup
- Yogurt- 2tbsp
- Potatoes- 2 (boiled and peeled)
- Tomato- 1 (chopped)
- Jalapeno - 1 (chopped)
- Coriander chutney- 2tbsp (coriander leaves grounded with green chillies, salt and cumin seeds)
- Tamarind chutney- 1-2 tbsp (tamarind grounded with sugar, red chilli powder and water)
- Cumin seeds- 2 tbsp
- Lemon juice- 1tsp
- Coriander leaves
- Refrigerate the yoghurt for 30 minutes before preparing the chaat.
- In a bowl, mash the boiled potatoes. Add onions, tomatoes, rajma, corn kernels, Jalapeno and mix well.
- Now add cumin seeds powder, tamarind chutney and coriander chutney, lemon juice and salt. Mix well.
- Heat a tawa (roti pan) and roast the cumin seeds. Crush it into a fine powder with a dry wooden belan (roti rolling pin). Add the cumin seeds powder in the bowl and mix well.
- Now take out yoghurt from the refrigerator. Whisk it into a smooth paste and keep it aside.
- Serve the chaat in a plate and then pour the whisked yoghurt. Sprinkle coriander leaves. Crush the papris and add as a topping.
Mexican chaat is ready. Serve it as a healthy monsoon snack!