Chaat: The key to unlocking the true range of Indian cuisine
“Chaats are the iconic snacks of Indian cuisine,” but they are not just that, says Maneet Chauhan in Chaat: The Best Recipes From the Kitchens, Markets and Railways of India (Clarkson Potter). A chaat is typically an “explosively delicious” combination of tastes, textures, and fresh healthy ingredients, and with the many hundreds of variations to be enjoyed, chaats represent “the very best cuisine that India has to offer.”
The first recipe below features sprouted beans, and requires that the beans begin soaking a day and a half ahead of time.
That lends them a slightly fermented flavor and boosts their nutritional benefits. Across northern India, it’s made with matki, or moth beans, which are easily found in Indian markets. But you can use any small bean.
The second chaat here “feels decadent with its mosaic of colors and plucky flavors.” Even so, it’s very easy to throw together.
Recipe of the week
Moth ki Chaat
1 cup moth beans (or any small beans, such as black-eyed peas or pink beans)
1 large russet potato
1 large tomato, cored and coarsely chopped 1 medium red onion, finely chopped 1 cucumber, coarsely chopped 3 serrano chiles, seeded and finely chopped ½ cup lightly packed coarsely chopped fresh cilantro, plus more for garnish
2 tsp chaat masala
½ tsp Kashmiri or other red chile powder Fresh lemon juice
Salt
Rinse beans under cold running water.
Place in a medium bowl and fill to top with water. Soak beans at room temperature until tender throughout, about 12 hours.
Drain beans and place in the center of a cotton kitchen towel that is slightly dampened. Wrap towel around beans to form a pouch and tie a knot at the top. Set pouch aside in a warm place for 24 hours. Check beans, and if they haven’t sprouted yet, have patience—they will sprout eventually. Room temperature affects the growth rate.
Once beans have sprouted, bring a medium saucepan of water to a boil and add the unpeeled potato. Boil potato until a paring knife easily slips into the center, about 15 minutes. Drain and set potato aside to cool slightly. When cool enough to handle, peel and cut into 1-inch cubes.
In a large bowl, toss together beans, potato cubes, tomato, onion, cucumber, serranos, cilantro, chaat masala, and chile powder. Season to taste with lemon juice and salt and garnish with cilantro. Serves 6.
Pineapple chaat
1 pineapple, peeled, cored, and cut into
bite-size pieces
Juice of 2 limes
½ tsp sugar
1 tsp chaat masala, plus more to taste Kashmiri or other red chile powder Pomegranate seeds
Finely chopped fresh mint
In a large bowl, toss together first four ingredients. Transfer to a plate and sprinkle with chile powder and pomegranate seeds. Adjust chaat masala seasoning and finish with mint. Serves 4.