AI-generated image
Kulle chaat
Stuffed cucumber chaat
कुल्ले चाट (kulle chaat): hollowed cucumber, tomato, potato and banana cups filled with spiced chickpeas and pomegranate
Kulle chaat comes from the lanes of Chandni Chowk around Chawri Bazar, where a couple of old stalls carve fruit and vegetables into little cups and fill them with chickpeas, pomegranate and lime. It is the cooling chaat of Delhi's scorching summer afternoons: no frying, no yoghurt, just juicy, crunchy cups dusted with chaat masala and black salt. Children love picking them up whole. Chef's tip: season the inside of each empty cup with lime and chaat masala before filling, so every bite is tangy right through.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cups
- 2 medium potatoesboiled in their skins, peeled and cooled
For the filling
- 7 oz cooked chickpeasdrained
- 2 ⅛ oz pomegranate seeds
- 1 green chillifinely chopped
- 2 tbsp lime juice
- 1 ½ tsp chaat masala
- ½ tsp black salt (kala namak)
- 1 tsp roasted cumin powder
- ⅓ oz fresh corianderfinely chopped
- ⅛ oz fresh mint (optional)finely chopped
Shop this recipe on Amazon
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Cut 1 thick cucumber into 4 cm lengths and scoop out the seedy middle of each with a teaspoon, leaving a 1 cm base. Common mistake: scooping right through the bottom; the cup will leak.
5 minStep 2: Halve 2 large firm tomatoes crosswise and scoop out the seeds and pulp. Halve 2 medium potatoes and hollow each half with a melon baller or teaspoon, keeping the scooped potato.
6 minStep 3: Peel 1 just-ripe banana, cut into 5 cm lengths and scoop a small hollow from the top of each.
2 minStep 4: Lay all the cups on a platter. Brush the insides with half the 2 tbsp lime juice and sprinkle with half the 1 ½ tsp chaat masala.
Step 5: Finely chop the scooped potato and cucumber and mix with 7 oz cooked chickpeas, 2 ⅛ oz pomegranate seeds, 1 green chilli, ½ tsp black salt (kala namak), 1 tsp roasted cumin powder, ⅓ oz fresh coriander, ⅛ oz fresh mint and the remaining lime and chaat masala.
5 minStep 6: Pile the filling into the cups, letting it mound up, and serve straight away while the vegetables are cool and crisp.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 7 g
- Carbs
- 32 g
- Fat
- 2 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kulle chaat take?
- About 25 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick cucumber?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of large firm tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
