Pakora Chaat

This Leftover Pakora Chaat is a crispy, crunchy, tangy, and mildly spicy tea time snack prepared with leftover pakoras as the base.

Recipe Source Link:https://www.mygingergarlickitchen.com/pakora-chaat/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Pakora Chaat

• Leftover pakoras
• 1/2 cup boiled chickpeas
• 1 large potato, boiled & sliced
• 1 cup plain yogurt
• 1 large onion, chopped
• 1/2 cup tamarind chutney (imli ki chutney), or to taste
• 1/2 cup mint coriander chutney, or to taste
• 1/2 cup pomegranate arils
• a handful of nylon or chaat sev
• a handful of any mixture sev
• 1 tablespoon chaat masala powder
• 1/2 teaspoon red chili powder, or as needed
• 1/2 teaspoon black salt, or as per taste
• 3-4 tablespoons fresh coriander leaves, chopped

RECIPE INSTRUCTIONS

» To reheat the pakoras

1. Aarrange leftover pakoras in a single layer on a parchment paper lined baking tray. Bake at 350°F or 175°C for about 15 minutes, or until crispy.

» To assemble the chaat

1. Place reheated pakoras on a plate. Add boiled chickpeas, boiled and sliced potatoes.
2. Pour chilled yogurt over the pakoras. Drizzle with tamarind and mint coriander chutney. Sprinkle with chopped onions, pomegranate arils, chaat masala powder, red chili powder, and black salt.
3. Sprinkle with chopped cilantro, sev, and namkeen mixture. Enjoy it immediately with a cup of chai!

RECIPE NOTES

1. Always assemble the pakora chaat right before serving, or else the pakoras would soak up all the liquid and would turn soggy. You still want the crispiness of the pakoras as the chutneys slowly start to work their way to them, but by then you will have worked your way through it.
2. Other than boiled chickpeas and potatoes, you can also add boiled green peas, fried paneer cubes, and fried peanuts to the chaat.