Indian Chaat with Crispy Pancakes

Ingredients

• 100 g wheat flour (all-purpose)
• 1 cuillère à café ground cumin (or to taste)
• 2 pots plain yogurt (about 125 g each)
• 3 unités cooked potatoes (boiled, peeled and diced)
• 1 unité tomato (diced)
• 200 g cooked chickpeas (canned or home‑cooked, drained)
• 2 cuillères à soupe coriander sauce (chutney) (store‑bought or homemade)
• 2 cuillères à soupe tamarind sauce (store‑bought or homemade)
• 1 petite unité white onion (finely sliced)
• 150 ml cooking oil (neutral oil (sunflower, canola))
• 1 pincée salt (more to taste)
• 40 ml water (for the dough)

Instructions

1. Prepare the pancake dough

   In a bowl, pour the flour, add a pinch of salt, a tablespoon of oil and the cumin. Gradually incorporate the water (40 ml) while mixing until a firm and slightly dry dough forms.

   Time: PT5M

2. Rest the dough

   Shape into a ball, wrap in cling film and let rest for 10 minutes at room temperature.

   Time: PT10M

3. Divide and shape the pancakes

   Divide the dough into two equal portions. On a lightly floured surface, flatten each portion with hands or a rolling pin to form pancakes about 10 cm in diameter and 0.5 cm thick. Prick the surface lightly with a fork.

   Time: PT5M

4. Heat the oil

   Heat 150 ml of oil in the pan over medium heat until a small drop of batter sizzles immediately (about 180 °C).

   Time: PT3M

   Temperature: 180°C

5. Fry the pancakes

   Carefully place the pancakes into the hot oil. Fry each side for 2‑3 minutes until golden and crispy. Remove with a slotted spoon and set on paper towels.

   Time: PT8M

   Temperature: 180°C

6. Season the yogurt

   In a small bowl, mix the two yogurts with a pinch of salt and an extra pinch of cumin. Set aside.

   Time: PT3M

7. Prepare the topping

   In a bowl, combine the diced potatoes, diced tomato, drained chickpeas, finely sliced onion, coriander sauce and tamarind sauce. Mix gently.

   Time: PT5M

8. Assemble the chaat

   On each plate, place one or two crispy pancakes, drizzle with seasoned yogurt, then add the vegetable and chickpea mixture. Drizzle with the remaining sauces and garnish with fresh onion.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of wheat flour: rice flour (for gluten‑free version)
• Instead of ground cumin: ground coriander
• Instead of plain yogurt: buttermilk, plain kefir
• Instead of cooked potatoes: sweet potato
• Instead of tomato: cucumber
• Instead of cooked chickpeas: cooked lentils
• Instead of coriander sauce (chutney): mint sauce
• Instead of tamarind sauce: sweetened lemon juice
• Instead of white onion: shallot
• Instead of cooking oil: peanut oil, ghee
• Instead of salt: sea salt

Equipment Needed

• mixing bowl
• wooden spoon or spatula
• cling film
• chef's knife
• cutting board
• frying pan (20‑25 cm diameter)
• kitchen tongs (optional)
• serving plate
• airtight container (optional)

Critical Steps — Do Not Skip

• Achieve a firm but not too dry dough (step 1).
• Heat the oil to the correct temperature (180 °C) before frying (step 4).
• Fry the pancakes until they are nicely golden and crispy (step 5).

Chef Tips from the Video

• Lightly sprinkle the pancakes with chili powder or chaat masala just before serving for extra heat.
• Use a thick‑bottomed wok for more even heat.

Troubleshooting

Storage

Refrigerator: The pancakes can be kept 3‑4 days in an airtight container. The yogurt and topping keep separately for 2‑3 days.

Freezer: The pancakes freeze for 1‑2 months; reheat in the oven at 180 °C before serving.

Room temperature: Do not leave the assembled chaat at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pancakes and store them in an airtight container; reheat quickly in the oven before serving.
• The topping can be made the day before and stored in the refrigerator.