What You Need:
- Roasted peanuts - 2 cups
- Potatoes boiled and peeled - 2 medium
- Ghee - 3 tablespoons
- Cucumber, peeled - 1 medium
- Tomato - 1 medium
- Fresh coriander leaves - 2 tablespoons
- Green chillies - 2
- Red chilli powder - 1/2 teaspoon
- Salt to taste
- Chaat masala - 1/2 teaspoon
- Lemon juice - 2 teaspoon
- Ask a parent or adult to help with this recipe
- Cube the potatoes. Heat 2 tablespoons of ghee in a non-stick pan, add the potatoes and saute till lightly golden.
- Halve the cucumber and tomato, remove the seeds and cube them. Put them into a bowl.
- Chop coriander leaves and green chillies and add. Drain the potatoes and add.
- Add the remaining ghee to the pan, lightly saute the peanuts and add them to rest of the ingredients in the bowl.
- Add red chilli powder, salt, chaat masala and lemon juice and mix well.
- Serve immediately.
The word 'chaat' was introduced into the Oxford English Dictionary in March 2005. 'Chaat' is a term describing savoury snacks, typically served at road-side tracks from stalls or carts. With its origins in east India, chaat has become immensely popular in the rest of India as well as much of South Asia. The word derives from the Prakrit word 'cattei' meaning to ‘devour with relish or 'eat noisily'. Most chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread made of gram or chickpeas and tangy-salty spices, with chilli, tamarind sauce, fresh green coriander leaves and yoghurt for garnish.