When you look back at the year that was, butter boards trending online took the internet by storm. Along with the usual charcuterie board at gatherings, sweet and savoury butter boards started to become a regular feature at well-laid out tables. Like every other viral dish gifted by enthusiastic content creators and TikTokers, the butter board started to digress into delicious variations of hummus, yoghurt and ricotta boards.

In the Indian context, while the butter boards are delicious as is, they can be adapted and tweaked to suit the diverse taste palettes of everyone attending a gathering. The chaat board, a yummy, Indianized take on the butter board, is a medley of sweet, tangy, spicy flavours along with textures ranging from creamy smooth to crisp and crunchy. Although the recipe given below is one way to do it, you could use your creativity and use this idea as a canvas to make this board your own in any way you please. Add veggies and chips or puris of your choice and drizzle any number of chutneys on top. Either way, they’ll all be delicious on your party board!

Recipe:

Ingredients [For the dip]:

  • Hung curd or Greek yoghurt
  • 1 teaspoon chaat masala
  • 1 teaspoon sugar

Ingredients [For the toppings]:

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  • ¼ cup boiled potatoes, cubed
  • ¼ cup chopped onions
  • 3 tablespoons chopped tomato
  • 1 teaspoon red chili powder
  • 1 teaspoon chaat masala
  • ¼ cup mini bakharwadi
  • ¼ cup whole jeera mathri
  • 2 tablespoon green chutney
  • 2 tablespoon tamarind chutney
  • 2 tablespoon red chili-garlic chutney
  • 1 teaspoon chaat masala
  • 2-3 tablespoons nylon sev
  • 1 tablespoon chopped coriander
  • 1 tablespoon pomegranate seeds

Method:

  

  • Whisk the hung curd until creamy after adding the chaat masala and sugar and set aside. Dollop spoonfuls on a wooden board of your choice.
  • Start off by layering with the cubed boiled potatoes, chopped onions and tomatoes. Sprinkle the red chilli powder and chaat masala on top of everything. Crush bits of bakharwadi and mathri on top and drizzle the three chutneys in whatever order you prefer. Sprinkle nylon sev and coriander on top of this mix and garnish with ruby red pearls of pomegranate. Serve with more mathri and bakharwadi on the side.

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