Chef Harpal Singh Sokhi, founder of Karigari, is counted among a handful of culinary maestros responsible for diversifying Indian kitchens. From teaching Punjabi to South Indian recipes on his shows and social media channels, he made cooking fun and easy for people who often search ‘how to boil water’ on YouTube.
His step-by-step recipe guides are easy to follow and help newbies learn the art of cooking without conducting tough algebra calculations in their heads. He shared two recipes for traditional and popular Indian chaat. Follow the guide below to enjoy a tangy treat at home.
Tamatar Chaat By Chef Harpal Singh Sokhi
In Varanasi, Uttar Pradesh, tamatar chaat is a unique but lip-smacking preparation that locals and tourists indulge in. It is sour, sweet, spicy, and lightweight to digest. There is nothing more peaceful than digging into tamatar chaat while exploring the ghats of Benaras.
Ingredients
For Chaat
- 4 large ripe tomatoes (chopped)
- 1 medium-sized boiled potato (mashed)
- 1 small onion (finely chopped)
- 1 small cucumber (finely chopped, optional)
- 2 tbsp fresh coriander leaves (chopped)
- 2 tbsp pomegranate seeds (optional, for garnish)
For Spice Mix
- 1 tsp cumin powder (roasted)
- 1 tsp red chilli powder
- 1 tsp black salt
- 1 tsp regular salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp chaat masala
- 1/2 tsp amchur (dry mango powder)
For Tamarind Chutney
- 1/4 cup tamarind pulp
- 1 tbsp jaggery (or sugar, if preferred)
- 1/4 tsp salt
- 1/4 tsp black salt
- 1/4 tsp red chilli powder
- Water (to adjust consistency)
For Yoghurt Topping
- 1/2 cup plain yoghurt (whisked until smooth)
- 1/2 tsp cumin powder (roasted)
- 1/2 tsp black salt
Also Read: Chef Harpal Singh Sokhi: Spreading Happiness, One Dish At A Time
Instructions
Tamarind Chutney
- In a pan, combine tamarind pulp, jaggery (or sugar), salt, black salt, and red chilli powder.
- Add a little water to bring it to a slightly thick consistency.
- Bring it to a simmer, stirring occasionally until the chutney thickens to your desired consistency.
- Remove from heat and set aside.
- In a bowl, mix together the chopped tomatoes, boiled mashed potatoes, chopped onion, and cucumber (if using).
- To the tomato-potato mixture, add the roasted cumin powder, red chilli powder, black salt, regular salt, black pepper, chaat masala, and amchur.
- Mix well to combine all the spices.
Assemble Chaat
- Arrange the spiced tomato-potato mixture in a serving plate or bowl.
- Pour some of the tamarind chutney over the mixture.
- Add the whisked yoghurt over the chaat, drizzling it generously.
- Sprinkle the roasted cumin powder, black salt, and chaat masala on top for extra flavour.
- Garnish with freshly chopped coriander leaves, pomegranate seeds, and additional tamarind chutney for an extra tangy kick.
- Enjoy your Banaras-style tamatar chaat with crispy papdi or puris if you like, or just as it is!
Crispy Palak Patta Chaat By Harpal Singh Sokhi
In Delhi, Uttar Pradesh, and Madhya Pradesh, palak patta chaat enjoys a huge fan base. It is healthy, spicy, and crispy. Fried spinach leaves served with fresh toppings make it a favourite evening snack for chaat lovers.
Ingredients
For Palak (Spinach) Leaves
- 1 bunch fresh spinach (palak), leaves washed and dried thoroughly
- 1 cup chickpea flour (besan)
- 1-2 tbsp rice flour (optional, for extra crispiness)
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- Salt to taste
- Water (for making the batter)
- Oil (for frying)
For Chaat Toppings
- 1/2 cup plain yoghurt (whisked until smooth)
- 1-2 tbsp tamarind chutney
- 1 tbsp green chutney (mint-coriander chutney)
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- 1/4 tsp black salt
- 1/4 tsp red chilli powder
- Fresh coriander leaves (for garnish)
- Pomegranate seeds (optional, for garnish)
Instructions
Prepare Spinach Leaves
- Wash and dry the spinach leaves thoroughly to ensure there’s no water left on them, as it will make the batter soggy.
- If the spinach leaves are large, you can cut them into smaller pieces, but leave them whole for the crispy texture.
Prepare Batter
- In a mixing bowl, combine chickpea flour (besan), rice flour, ajwain, red chilli powder, turmeric powder, and salt.
- Gradually add water to make a smooth, thick batter that will coat the spinach leaves. It should be thick enough to stick to the leaves, but not runny.
Fry the Palak Leaves
- Heat oil in a deep frying pan on medium heat.
- Dip each spinach leaf into the batter, ensuring it is well-coated on both sides and carefully slide it into the hot oil.
- Fry the leaves in batches until they are golden brown and crispy (about 2-3 minutes per batch).
- Once crispy, remove them from the oil and place them on a paper towel to drain excess oil.
Prepare Chaat Toppings
- Whisk the yoghurt until smooth and add a pinch of roasted cumin powder, black salt, and red chilli powder to it.
- Prepare both tamarind chutney and green chutney (mint-coriander chutney) in separate bowls.
- Assemble Palak Patta Chaat
- On a serving plate, arrange the crispy fried spinach leaves.
- Drizzle the whisked yoghurt generously over the crispy leaves.
- Add the tamarind chutney and green chutney, adjusting to your taste.
- Sprinkle roasted cumin powder, chaat masala, black salt, and red chilli powder over the top.
- Garnish with fresh coriander leaves and pomegranate seeds (if using).
- Serve immediately. Palak Patta Chaat is best enjoyed immediately while the spinach leaves are still crispy.