Ingredients
- Khakhra (plain or wheat): 4-5 pieces (broken into bite-sized pieces)
- Yogurt (low-fat): ½ cup
- Tamarind chutney: 2 tbsp
- Mint chutney: 1 tbsp
- Chopped onions: 2 tbsp
- Chopped tomatoes: 2 tbsp
- Chopped cucumber: 2 tbsp
- Chopped coriander leaves: 1 tbsp
- Roasted cumin powder: ½ tsp
- Red chili powder: ½ tsp (adjust to taste)
- Chat masala: ½ tsp
- Black salt: ¼ tsp (adjust to taste)
- Pomegranate seeds: 1 tbsp (optional)
- Lemon juice: 1 tsp
Preparation
Break the khakhra into small bite-sized pieces or you can keep them whole for larger pieces.
In a large mixing bowl, add the broken khakhra pieces.
Add chopped onions, tomatoes, cucumber, and coriander leaves to the khakhra.
Add yogurt, tamarind chutney, and mint chutney. Toss everything together gently to mix.
Sprinkle roasted cumin powder, red chili powder, chat masala, black salt, and lemon juice over the khakhra mixture.
Mix everything gently again so the spices and chutneys coat the khakhra and vegetables.
Garnish with pomegranate seeds for an added crunch.
Serve immediately to enjoy the fresh crunch of the khakhra and the tangy flavor of the chutneys.
Notes
- Make sure to break the khakhra into small pieces to mix easily with the yogurt and chutneys.
- The yogurt should be chilled to give the chaat a refreshing taste.
