Special नमकीन चाट मात्र 30₹/
Special नमकीन चाट 😋👌 मात्र 30₹/- is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Foodies Lab on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $37.06 total, $9.27 per serving
Ingredients
- 2 medium Tomato (diced)
- 0.25 cup Fresh Coriander Leaves (chopped)
- 1 small Green Chili (finely chopped)
- 0.25 tsp Ground Cloves (freshly ground)
- 0.25 tsp Ground Black Pepper (freshly ground)
- 2 tsp Chaat Masala (Secret Masala) (store‑bought or homemade)
- 1 cup Namkeen (Spicy Snack Mix) (crushed lightly)
- 1 cup Aloo Papad (Fried Potato Papad) (broken into bite‑size pieces)
- 0.5 cup Boiled Green Peas (cooked and cooled)
- 0.5 cup Plain Yogurt (whisked until smooth)
- 2 tbsp Sweet Chaat Sauce (Tamarind‑Date Chutney) (sweet and tangy)
- 0.5 cup Sev (for garnish, optional)
Instructions
Prepare Vegetables
Dice the tomatoes, finely chop the green chili, and roughly chop the coriander leaves.
Time: PT5M
Break Papad and Namkeen
Place the papad pieces and namkeen in a bowl and crush them lightly with your hands so they are bite‑size but still crunchy.
Time: PT3M
Combine Base Ingredients
In a large mixing bowl add the diced tomatoes, chopped coriander, green chili, boiled peas, and the crushed papad‑namkeen mixture.
Time: PT2M
Add Spices
Sprinkle the ground cloves, black pepper, and chaat masala over the mixture. Toss gently to coat evenly.
Time: PT2M
Add Yogurt and Sweet Sauce
Drizzle the whisked yogurt and sweet chaat sauce over the bowl. Fold carefully until everything is lightly coated.
Time: PT2M
Taste and Adjust
Sample the chaat and add extra salt, chaat masala, or a squeeze of lemon juice if needed.
Time: PT1M
Serve
Transfer the chaat to a serving plate, garnish with extra coriander leaves and sev if using. Serve immediately.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Tomato: Canned diced tomatoes (drained)
- Instead of Fresh Coriander Leaves: Fresh parsley
- Instead of Green Chili: Red chili flakes (1/4 tsp)
- Instead of Ground Cloves: Ground allspice (same amount)
- Instead of Ground Black Pepper: White pepper
- Instead of Chaat Masala (Secret Masala): Regular chaat masala
- Instead of Namkeen (Spicy Snack Mix): Sev, bhujia, or any crunchy Indian snack
- Instead of Aloo Papad (Fried Potato Papad): Puffed rice or khakhra
- Instead of Boiled Green Peas: Canned peas (drained)
- Instead of Plain Yogurt: Greek yogurt (thinned)
- Instead of Sweet Chaat Sauce (Tamarind‑Date Chutney): Store‑bought tamarind chutney
- Instead of Sev: Crispy fried noodles
Equipment Needed
- Cutting Board
- Chef Knife
- Large Mixing Bowl
- Spoon or Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Add yogurt and sweet sauce just before serving to keep papad crunchy.
- Ensure spices are evenly distributed for balanced flavor.
- Taste and adjust seasoning at the end.
Chef Tips from the Video
- Use fresh coriander for the brightest flavor.
- Chill the yogurt before mixing; it adds a pleasant contrast to the spices.
- If you like extra heat, add a pinch of red chili powder with the masala.
Troubleshooting
Chaat becomes soggy quickly.
Add the yogurt and sweet sauce just before serving and keep papad and namkeen separate until the last minute.
Flavor is bland.
Adjust with extra chaat masala, a pinch of salt, and a squeeze of fresh lemon juice.
Storage
Refrigerator: Store chopped vegetables, yogurt, and sweet sauce in separate airtight containers for up to 2 days. Keep papad and namkeen in a dry container.
Freezer: Not recommended; texture will be lost.
Room temperature: Assembled chaat is best served immediately; it can sit at room temperature for up to 1 hour before losing crunch.
Make-Ahead Tips
- Dice tomatoes and chop coriander a day ahead; store in the fridge.
- Prepare the sweet chaat sauce and keep refrigerated.
- Pre‑crush papad and namkeen and store in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of mixed chaat in Indian street food culture?
Chaat originated in North India as a tangy, spicy snack sold by street vendors. Over time it evolved into countless regional variations, each combining sweet, sour, salty, and crunchy elements to create a burst of flavor in a single bite.
What are the traditional regional variations of chaat in Indian cuisine?
In Delhi you’ll find aloo tikki chaat, in Kolkata there’s puchka (golgappa), and in Maharashtra the famous sev puri. Each region swaps the base—potatoes, puffed rice, or chickpeas—and uses local spice blends, but the core concept of mixing crunchy, tangy, and spicy remains the same.
How is mixed chaat traditionally served in Indian households?
Traditionally, chaat is served on a large metal or banana leaf platter, garnished with fresh coriander, sev, and a drizzle of yogurt and tamarind chutney. It is eaten immediately to retain the crunch of the papad and namkeen.
What occasions or celebrations is mixed chaat associated with in Indian culture?
Chaat is a popular snack for festivals like Diwali, Holi, and Navratri, as well as for casual gatherings, tea-time, and after‑school treats. Its quick preparation and bold flavors make it ideal for festive buffets.
What authentic ingredients are essential for traditional mixed chaat versus acceptable substitutes?
Authentic chaat relies on fresh coriander, green chilies, chaat masala, tamarind‑date chutney, and crispy papad or sev. Substitutes like canned tomatoes, store‑bought spice mixes, or puffed rice work in a pinch, but they alter the texture and freshness.
What other Indian dishes pair well with mixed chaat?
Mixed chaat pairs nicely with a cooling glass of lassi, a bowl of spicy samosa, or a light dal. It also complements a simple cucumber raita and a serving of papad ki sabzi for a balanced snack spread.
What are the most common mistakes to avoid when making mixed chaat at home?
Common errors include adding yogurt too early (which makes papad soggy), over‑crushing the papad so it loses crunch, and under‑seasoning the spice blend. Follow the timing steps and taste before serving to avoid these pitfalls.
Why does this mixed chaat recipe add yogurt and sweet sauce just before serving instead of earlier?
Adding yogurt and sweet chutney at the end keeps the papad and namkeen crisp. If mixed earlier, the moisture from the yogurt softens the crunchy elements, resulting in a soggy texture.
Can I make mixed chaat ahead of time and how should I store it?
Yes, you can prep all components—chopped veggies, spice mix, yogurt, and chutney—separately and refrigerate for up to 2 days. Assemble the chaat just before eating and serve within an hour for optimal crunch.
What does the YouTube channel Foodies Lab specialize in?
The YouTube channel Foodies Lab specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on street‑food classics, quick weeknight meals, and budget‑friendly recipes that use readily available ingredients.
How does the YouTube channel Foodies Lab's approach to Indian cooking differ from other Indian cooking channels?
Foodies Lab emphasizes minimal equipment, clear step‑by‑step visuals, and cost‑effective ingredient swaps, making traditional Indian flavors accessible to beginners and busy home cooks, whereas many other channels focus on elaborate techniques or restaurant‑style presentations.
Last updated: September 6, 2026
