Maneet Chauhan: Chaat Party! Salty, Sweet & Savory Snacks

Serves:16
Active Time:1 hr
Total Time:1 hr

Tamarind Chutney:

• 1 ½ teaspoons neutral oil
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon red chili powder
• ½ teaspoon fennel seeds
• 1 cup water
• ½ cup Jaggery
• ½ cup tamarind paste
• 2 tablespoons raisins
• 2 tablespoons pitted dates
• ½ teaspoon chopped peeled fresh ginger
• ½ teaspoon chaat masala
• ½ teaspoon ground ginger
• ½ teaspoon black salt, or more to taste

Cilantro-Mint Chutney:

• 1 cup tightly packed fresh cilantro leaves
• 1 cup tightly packed fresh mint leaves
• ½ cup mango pulp
• 1 (¼ inch) piece fresh peeled ginger
• ½ serrano chile, seeded
• ½ cup fresh lime juice, plus more to taste
• Kosher salt

Raita:

• 1 ½ cups plain full-fat yogurt (not Greek)
• ½ cup full fat milk
• ¼ teaspoon chaat masala
• ¼ teaspoon red chile powder or cayenne
• ¼ teaspoon MDH brand pudina chutney masala powder
• ¼ teaspoon toasted ground cumin
• Granulated sugar, to taste
• Salt, to taste

Chaat Party:

• 4 packages banana leaves (optional; to cover table)
• 4 cups bhel (puffed rice)
• 3 limes, cut into wedges
• 1 cup chopped cucumber
• 1 cup chopped mango
• 1 cup chopped boiled potatoes
• 1 cup fresh cilantro leaves
• 1 cup finely chopped onions
• 1 cup chopped tomatoes
• 1 cup sliced scallions
• 1 cup sliced radishes
• 1 cup pomegranate seeds
• 1 cup roasted corn kernels
• 1 cup masala peanuts
• 1 cup drained canned garbanzo beans
• 1 cup sev (thin crispy chickpea noodles)
• 1 cup namak para (diamond-shaped fried dough)
• ½ cup chopped red and green chiles
• ¼ cup chaat masala
• ¼ cup red chile powder
• ¼ cup toasted cumin seeds

1. Make the tamarind chutney: Heat the oil in a large saucepan over medium heat. Add the cumin, coriander, red chilies, and fennel. Cook, stirring often, until toasted, about 2 minutes. Add water, jaggery, tamarind, raisins, dates, and ginger. Bring to a boil, then reduce heat and adjust to maintain a simmer. Cook, stirring occasionally, until the chutney coats the back of a spoon. Remove from the heat. Stir in the chaat masala, ground ginger, and 1/2 teaspoon black salt. Transfer to a blender and puree until smooth. Season with more salt to taste, if desired.

2. Make the cilantro-mint chutney: In a food processor or blender, puree the cilantro, mint, mango, ginger, chile, and lime juice at high speed until smooth. Season to taste with salt.

3. Make the raita: In a large bowl, stir the yogurt, milk, chaat masala, red chile, masala powder, and cumin. Season to taste with sugar and salt.

4. Assemble the chaat party: If you are able to source banana leaves, spread them out over the table for a bright pop of color before arranging everything. Put each item in an individual bowl. Arrange a stack of larger bowls for your guests and allow them to mix up their own mixture of chaat with a spoon or, more traditionally, their hands.

Puchkas are a version of the addictive Indian snack called pani puri, made from small semolina deep-fried shells and assorted fillings. Here, the puffs are filled with spiced chickpeas and potatoes, and topped with pomegranate seeds and tamarind chutney. Once assembled, the puffs are dipped in the aromatic mint water just before popping into your mouth.

Serves:8 to 10
Active Time:1 hr 30 mins
Total Time:1 hr 30 mins

Filling:

• 1 cup cooked diced potatoes
• 1 cup cooked black garbanzo beans
• ½ cup finely chopped fresh cilantro
• 2 tablespoons chaat masala
• ¼ teaspoon red chile powder or cayenne
• ¼ teaspoon toasted ground cumin
• Sugar, to taste
• Salt, to taste

Mint Water:

• 1 ½ cups water
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves with tender sprigs
• ½ cup Mexican cola
• ¼ cup fresh lime juice
• 1 tablespoon peeled chopped fresh ginger
• ½ jalapeno
• ½ teaspoon chaat masala
• ¼ teaspoon red chili powder or cayenne
• Salt, to taste

Pastry:

• 50 to 60 semolina pastry puffs (purchased unfried pani puri coins)
• Neutral oil, for frying

Additional Ingredients:

• 2 cups tamarind chutney
• 2 cups pomegranate seeds
• 1 cup boondi
• 2 cups micro cilantro, optional, for garnish
• 2 cups edible flowers, optional, for garnish

1. Make the filling: In a medium bowl, mash the potato. Mix in the garbanzo beans, cilantro, chaat masala, chile powder, and cumin; season to taste with salt and pepper. Set aside.
   
2. 薄荷水:blender, place the water, mint, cilantro, cola, lime juice, ginger, jalapeno, chaat masala, and chile powder. Blend until smooth. Strain into a medium bowl, season with salt, and set aside.
   
3. In a large deep skillet, add enough oil to measure 2-3 inches. Heat the oil over medium heat until a deep fry thermometer registers 350°F. Working in batches, add the pani puri coins and fry until puffed and golden brown, returning the oil to 350°F between batches. Transfer the puffs to paper towels to drain.
   
4. Break a small circle out of one side of each fried pastry. Place a small amount of filling inside. Top with a drop of tamarind chutney. Garnish with pomegranate seeds, boondi, and micro cilantro and edible flowers, if using. Serve with the mint water for dipping.