Delhi Chaat
Delhi — Mother recipe · ar de en es fr it ja pt ru zh
A crunchy and flavorful dish that balances sweetness and tanginess, perfect for awakening the senses.
📷 Mokshjuneja — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 2 lbs potatoes
- 8 oz boiled and mashed chickpeas
- 50 ml sesame oil
- 3 ripe tomatoes, chopped
- 1 teaspoon sugar
- 4 whole limes
- 1 teaspoon balsamic vinegar
- 4 green onions, thinly sliced
- 1 cup plain yogurt
- A handful of fresh cilantro, chopped
Method
- Boil potatoes whole until soft. Once cooked, drain and cut into cubes.
- In a large pan, fry the potato cubes in sesame oil until crispy. Drain on paper towels.
- Mix mashed chickpeas with some yogurt and season with lime juice, sugar, balsamic vinegar, and salt to taste.
- On a serving platter, arrange the crispy potatoes at the base. Top with the chickpea sauce and garnish with chopped tomatoes, green onions, and cilantro.
- Serve Chaat cold or at room temperature with the remaining yogurt.
The story
Chaat originated as a street snack in the city of Delhi, sold to passersby by vendors who each added their own twist to the classic recipe, thus creating an infinite variety of versions.
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