Mix Vegetable Chaat: A healthy snack for Holi
It is a colourful and healthy chaat to celebrate the festival of colours with fun and vigour.
A quick and easy stuffed boiled potato chaat is made with chickpeas, dal-moth sprouts, fresh fruits, dry fruits, vegetables and few flavourful spices. It is a simple snack which is quite popular as street food – ‘Aloo kulle ki chaat’ in Old Delhi. It is known for its sweet and tangy taste which is quite tempting to relish in any weather. This snack involves no oil or frying. To keep it healthy, it is made with boiled potatoes, boiled chickpeas and boiled dal-moth. Besides these ingredients, some finely chopped fresh fruits and vegetables are also added. You can also add fruits and vegetables according to your taste to give the snack an innovative variation.
Serves: 5
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Preparation time: 30-45 minutes
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Ingredients:
Boiled potatoes: 5 (large)
Boiled chickpeas: 1/2 cup
Boiled sprouted dal-moth: 1/2 cup
Cucumber: 1/4 cup (finely chopped)
Pomegranate seeds: 1/3 cup
Peanuts: 1/3 cup (coarsely ground)
Cashews: 1/3 cup (coarsely chopped)
Raisins: 1/3 cup
Lemon juice: 3tbsp
Salt to taste
Red chilli powder: 1 tsp
Chat masala: 1 tsp
Method
Boil potatoes and peel them off. Cut them into two halves from the centre. Scoop out the flesh making a cavity for the filling and leaving enough rim to hold the stuffing. Prepare the stuffing mixing together gently – boiled chickpeas, boiled sprouted dal-moth, pomegranate seeds, finely chopped cucumber, raisins, chopped cashews nuts, coarsely ground peanuts, chat masala, salt, red chilli powder and lemon juice. Leave little spices and lemon juice to coat the potato cavity. Take a potato cavity. Coat it with a thin layer of lemon juice with your finger. Sprinkle a little salt, red chilli powder and chat masala on it. Fill the cavity with the prepared stuffing. Garnish with few pomegranate seeds, cashews and raisins. Serve immediately.
Try this healthy version of Old Delhi style – Stuffed Boiled Aloo Chaat. Satisfy your taste buds with this chatpata treat.
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