Archives for posts with tag: chaat

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I am a clean freak.  Honestly, I have a problem.  I cannot tolerate any dishes in the sink, any sort of mess.  I get grossed out way too easily.  It’s funny because as I’m getting older the less tolerance I have for uncleanliness.  The reason I mention this is because it is getting increasingly difficult for me to eat street food.  My husband and I went to Thailand and I couldn’t bring myself to eat ANY of the street food.  I look at photos of Thai street food and it looks so delicious.  But in the moment I failed myself!  This is such a pity because I love street food and hole in the wall places wherever they are in the world (as long as they are clean).

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In Toronto we have a small section of the city called Little India.  I have not been too much, because Pakistani or Indian food is something I can eat at home.  But there is a whole experience to going and sitting on a plastic chair or a picnic table and eating foods like papri chaat, gol guppay, tikkas, and naan.  My husband and I ventured to Little India to get some chaat a few years ago and I really think we went on a bad day because the places we found were not very good.  I’ve heard good things from friends about some places there so I don’t want to be a meanie and bash any place in particular.  🙂

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After that trip, I decided to make chaat at home.  The ingredients are readily available and it’s actually quite easy to make.  I’ve also made chaat at my inlaws’ house many times when they have guests over and not to boast, but it’s always a hit. I like to make it fresh (otherwise it gets soggy) so I make it in batches and people have no patience to wait for me to finish the next tray of chaat.  While I am making a new batch they start reaching into the serving dish.  In situations like this I just zip my lips. But despite this slight annoyance I should take this as a compliment.  My chaat is just THAT delicious.  😉

IMG_2804Papri Chaat

Ingredients

(this is a loose recipe and can be adapted to your taste)

Papri (can be found in South Asian grocery stores)

Bhel Puri (can be found in South Asian grocery stores)

1 cup cooked chickpeas

boiled potato, peeled and cut into small cubes, about 1 cup

Tamarind Chutney*

Green Chutney**

Yogurt***

Chaat Masala (can be found in South Asian grocery stores)

chopped red onions

chopped tomatoes, optional

chopped green chilies

chopped cilantro

chopped mint, optional

Method

*Tamarind Chutney is made by heating 3/4 cup of tamarind pulp, 6 pitted Medjool dates, 2 tablespoons chaat masala, 1/2 teaspoon cumin powder, 1 teaspoon red chilli powder (or to taste), 3/4 teaspoon, 1/4 cup sugar on medium heat for 15 minutes and then reducing the heat to low for 45 minutes.  Allow it to cool and then blend in a blender until the consistency is smooth.  Serve chilled.

**Green Chutney is made by placing 1 cup cilantro leaves and stems, 15 mint leaves, 1 long green chilli, 2 tablespoons water, salt, and black pepper in a blender until very finely chopped.  This should resemble a pesto.

***For the Yogurt, take 1 cup of plain yogurt and thin it out with 1/2 cup of water.  Add 1 teaspoon chaat masala and salt to taste.  Whisk until it looks like thick cream.

To assemble the chaat:  Place the papri (wafers) on a serving dish and top with chickpeas, potatoes, yogurt, tamarind chutney, green chutney, red onion, cilantro, chopped tomatoes, mint, green chilies, and sprinkle the dish with chaat masala.  Finally, top with some bhel puri.  It is best to serve this right away.  You can prepare everything in advance and assemble before serving.

Pakistani street-foods are the ultimate in sweet, salty, and sour deliciousness.  I am a huge fan of chaat and when I miss the taste of chaat I usually opt for this version with potatoes and chickpeas.  In these hot summer months, it’s the perfect light snack.  The temperature is scorching hot and I feel so very lethargic that I just want to  make something easy.  I no longer have the patience to stand in front of the stove and sweat, even in air conditioning.

I last went to Pakistan for my wedding shopping, I haven’t been back since due to schedules and the like.  But, the thing I miss most, besides family, of course, is the street food.  My mom, my aunt, and I went crazy during my wedding shopping, getting my bridal dresses, jewelry, and the various other outfits.  Despite all the rush and chaos, we could calm down with a bowl of chaat practically everyday.  Sitting on a rickety chair with an even ricketier table at a street vendor, we would just relax with our chaat.  The scorching sun in the market, the pollution from traffic and rickshaws, the fan that was blowing around hot air didn’t even phase us.  It was our time to unwind.  Let me tell you, wedding preparations are stressful.

Now that I’m way beyond my newlywed days and back to reality, I have the responsibility of making the chaat.  As we have established before my husband is good for nothing in the kitchen.  Thankfully, chaat is simple and pantry-friendly.  I always have potatoes and chickpeas on hand.  I don’t think my household would run without them.  The tamarind chutney adds the right amount of tang.  I love tamarind, I love tamarind candies coated in chaat masala.  I am salivating just thinking about them.  (You can get similar candies in Mexican/Latin American grocery stores).  My chutney recipe isn’t 100% authentic because I make mine in 5 minutes.  The real version is slowly simmered on a stove all day and I haven’t learned how to make it yet.  My shortcut chutney is just fine for the time being.  Chaat is a nice departure from usual summer fare and could also be considered a salad of sorts.  You don’t even need to go to Pakistan to try it, but I must admit, even though mine is pretty tasty, it is not even close to Pakistani chaat.

Potato and Chickpea “Chaat” with Tamarind Chutney

Serves 3

Ingredients

2 cups cooked chickpeas

1-2 medium-sized potatoes, boiled until tender and then peeled and cut into a small dice

1/2 a medium-sized red onion, finely chopped

1 long green chili, finely chopped (seeds and ribs removed for less spicy)

1 tomato, finely chopped, optional

1/4 bunch of cilantro chopped (use as much as you like)

a few mint leaves, optional

chaat masala, (as much as you like, I like to add a lot, about 1 tablespoon, you can find it in Indian/Pakistani grocery stores, I use Shan brand)

for the Tamarind Chutney:

2 heaping teaspoons of tamarind paste

juice of 1 lime

1/2 teaspoon cumin powder

1 teaspoon chaat masala

1/4 teaspoon red chili powder (as much as you like)

1 tablespoon raw sugar

Method

First, make the chutney by combining all the ingredients for the chutney in a small saucepan on medium heat and melt the tamarind until it becomes liquidy, about 5 minutes.  If your chutney is thick, thin it out with some water.  Chill for an hour.

Next, combine all the ingredients for the chaat; the chickpeas, potatoes, red onion, green chili, tomatoes (optional), cilantro,  mint (optional), and chaat masala.  Check for salt.  I don’t add salt because the chaat masala already has it in it.  I got ahead of myself and mixed in the tamarind chutney with the chickpeas, usually I just drizzle some on top of the chickpeas.  If you would like you can mix the chutney in with the chickpeas as I did here.  Chill the chaat for an hour in the refrigerator.  Some people like to drizzle on thinned out yogurt on top as well.  Garnish with cilantro leaves and a sprinkling of chaat masala.

Chickpeas