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Kachalu Chaat is the king of all chaats, no lunch and dinner is complete without it. Kachalu can be served with any chaat item or any vegetable. You can have it with your meals, with Dahi Bhalla, Papdi Chaat or Raj Kachori. It adds a tangy spicy taste to the food.
During the festive seasons, hari chutney, meethi chutney and Kachalu chaat are some of the condiments which should essentially be kept in the refrigerator, to enhance the taste of special dishes prepared by you for your guests. Many dishes can be prepared in a very quick and easy way by just adding these chutneys and kachalu. Also, with long shelf lives, they can be kept in the refrigerator for upto 15 -20 days.
My mother taught me this easy and quick recipe of Kachalu Chaat. I follow her recipe and try to make it exactly like hers, but the taste of hers was unforgettable.
In my family everyone absolutely loves this chaat. They love to eat Kachalu as a topping with different snacks like Nachos, Crackers,Chips etc.
Kachalu Chaat is a famous street food of old delhi. This spicy, tangy and yummy chaat is simple to make and delicious to eat. Unlike other chaats this chaat has only Kachalu with lots of spices. Ingredients to make this chaat is easily available at home, we can make it with boiled kachalu chopped in slices, some tamarind juice,chaat masala, salt and red chili powder and lemon juice.
Things to keep in mind while making kachalu chaat:
- After you boil Kachalu they should be firm and most importantly, should not be overdone.
- Cut them nicely into thin slices, if they are overdone then cutting them in thin slices would not be possible.
Below is the recipe along with tips to make perfect Kachalu Chaat.
So Let’s Start Now,
Kachalu/ Taro – 2
Black salt – ¼ tsp
White salt – ½ tsp
Roasted jeera [cumin seed] powder – ½ tsp
Roasted ajwain [carom seed] powder – ½ tsp
Red chili powder – ½ tsp
Chaat masala – ½ tsp
Fine chopped green chili – 2
Ginger juliennes – 1 tbsp
Fine chopped coriander – 1tbsp
Tamarind juice – 2 tbsp
Lemon juice – 2 tbsp
1. First wash the kachalu well and then boil in water till done.
2. Insert a knife to check if they are done or not, if the knife goes easily this means that the kachalu are boiled properly.
3. When slightly cool, peel off the skin and cut into slices as you like.
4. Now add all the spices one by one, add chopped green chilli, ginger juliennes, tamarind juice, chopped coriander leaves and lemon juice.
5. Mix all the ingredients well with light hands using a spatula.
6. Now cover the mixture with a lid and keep it to rest for at least 1-2 hours.
7. Meanwhile kachalu will absorb all the flavours and will be ready to eat.
8.You can keep the chaat in the refrigerator for upto 8-10 days.
Enjoy the spicy Kachalu Chaat with your favourite foods.
Best served with:
Bedmi puri Aloo ki sabji https://www.cookforindia.com/recipe/bedmi-puri-aloo-ki-sabji-recipe/
Tips for making kachalu chaat:
1.Adjust spices as per your liking.
2.Use kashmiri red chilli powder or degi mirch because they are less spicy with more of colour.
3.This chaat tastes best the next day as the spices are fully absorbed by then.
You may also refer to the below video for detailed any clarity:
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