Category Archives: Chaat

Bhel Puri | How to Make Bhel Puri Recipe | Bhel Puri Chaat Recipe

Bhel Puri

I love all chaat recipes. I can never say ‘No’ to them at all. During my early days, when I started to learn cooking, I did not know that you could make Bhel Puri at home. Few years ago, I visited my neighborhood friend just like that.

She welcomed me and felt bad that she did not have anything to offer me. I convinced her that I was not hungry at all and moreover it was an unplanned visit. She was still feeling bad. All of a sudden, my friend said she could either make Upma or Bhel Puri. She left the choice to me. Guess what I chose??? Yes, Bhel Puri!!! I asked her if it was quite easy to make Bhel Puri at home. She laughed and invited me to the kitchen. I learned the preparation from her. Since then whenever Gj is hungry and I don’t have anything at home, I’ll make Bhel Puri for him. Now Sanvi also likes it a lot. Bhel Puri has become our family’s favorite chaat.

Preparation Time. 15 minutes
Recipe Cuisine. Indian
Serves. 4


Rice puffs (pori) – 2 cups
Sev – 3/4 cup
Mango (raw) – 1/4 cup
Onion – 1
Tomato – 1
Carrot (grated) – 1 no.
Potatoes (boiled and peeled) – 1 no.
Papdi (roughly broken) – 8 pieces
Coriander leaves – 3 tablespoon
Roasted peanuts – 2 tablespoon
Green chutney – 3 teaspoon
Dates chutney – 1 tablespoon
Lemon juice – 2 teaspoon
Chilli powder – 1/4 teaspoon
Chaat masala – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. Chop the mango, onion, tomato, potatoes, and coriander leaves finely. Keep the dates chutney and green chutney by your side. In a large and wide bowl, add the rice puffs.

2.  Along with rice puffs, add the cut veggies, chaat masala, chilli powder, cumin powder, sev, roasted peanuts, Papdi, salt, green chutney, and dates chutney. Combine well. Sprinkle coriander leaves and lemon juice and give a quick stir.

Now Bhel Puri is ready! Serve immediately before it turns soggy.

Other Chaat Recipes:
Khakra Chat, Pav Bhaji, Papdi 


  • You can also add  5 tablespoon of pomegranate.
  • You can also add boiled chickpeas or green moong to the Bhel Puri.
  • If rice puffs are soft, then just slightly roast it in a pan before making Bhel Puri.
  • Serve immediately or else Bhel Puri will turn soggy.
  • You can add chutneys more or less based on your taste. If you want soggy and soft Bhel Puri, add more chutneys. If not add less chutneys.



Dates Tamarind Chutney | Chaat Chutney | Sweet Chutney for Chaat | Meetha Chutney

Dates Tamarind Chutney During my childhood days, I had not tasted Tamarind Dates Chutney much because I used to eat Chaat recipes rarely. Five years back,  during a potluck, one of my friends made Bhel Puri and Samosa.

I was helping her in the kitchen. She made this Sweet Chutney as an accompaniment for Samosa.  I was a beginner in cooking. I don’t know why but I always thought making this sweet chutney is a very difficult task and one could always buy it at store. When I saw her making this Sweet Cutney for about 20 people, I realized how easy it is to make at home. Moreover, when you refrigerate it, the shelf life is about 15 to 20 days. Not bad, uhh? Since then, I always make Sweet Chutney at home. If I make a batch of Sweet Chutney, my husband will ask me, “Nithi, for next two weeks, are we going to have few chaat dishes?” You know what my answer would be.

These days, I can never have Samosa without the Sweet Chutney. Even if they don’t provide Sweet Chutney, I will always have this chutney in stock at home. I would always store a cup of Sweet Chutney in the freezer and will use it whenever required. For me, Chaat recipes taste delicious with Sweet Chutney and can never be complete without these chutneys: Green Chutney and Tamarind Dates Chutney (Sweet Chutney). These chutney go well with Bhel Puri, Samosa, Ragda Patties etc. My mouth has already started watering so let’s go to the recipe.

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Category. Condiments
Recipe Cuisine. Indian
Makes. 1 cup
Shelf Life. 15 to 20 days (refrigerated)



Dates – 1/2 cup
Tamarind – 1/4 cup
Jaggery – 1/2 cup
Cumin Powder – 1/2 teaspoon
Chilli Powder – 1/2 teaspoon
Black Salt – 1/4 teaspoon
Water – 2 cups

Note. The ingredients shown will vary with the original quantity.


1. Remove seeds and fiber from the tamarind. Also remove seeds from the dates. Boil 1.5 cups of water, and then add dates and tamarind.

2. When the dates and tamarind have boiled well and turned mushy, switch off the stove. When it has cooled down completely, transfer it to a blender and grind well.

3. Now filter the ground dates and tamarind mixture and keep it aside. In a small pan, boil 1/2 cup of water and add the jaggery.

4. Once the jaggery dissolves completely, add the filtered dates-tamarind mixture. Add chilli powder, cumin powder and black salt.

5. Stir well and simmer for 2 to 3 minutes. By now, the Tamarind Dates Chutney would have thickened.

Now, Tamarind Dates Chutney (Sweet Chutney) is ready! Transfer to a dry and clean jar. Use it whenever required.

You may also want to refer the following Chaat Recipes:
Khakra Chat, Pav Bhaji, Papdi, Bhel Puri 


  • You can also add 1/4 teaspoon of dry ginger powder (sukku).
  • If you do not have black salt, add chaat masala instead.
  • If you want the chutney to be loose, then you do not have to simmer it down. I wanted a thick Sweet Chutney and hence I simmer it until it thickened.
  • If you want the chutney to be more sweeter, add more jaggery.
  • For more spice, increase the quantity of red chilli powder.

Khakra Chat

Khakra Vegetable Snack

Khakra Chat

A tea time snack!
Khakra is a popular dish of Gujarat. Khakra Chat is a very versatile dish that can be eaten as a snack or breakfast. I had bought 2-3 packets of Khakras and had enough of it during our tea time. I wanted to try out something different. I learned this recipe from Samayal Neram. You can find Khakras in any Indian store. If not, you can make it on your own. I will post Khakra recipe soon. It is quite simple and an easy recipe. Did I mention that Khakra Chat should be served immediately?

Khakras – 3 nos.

Boiled Sweet Corn – 1/2 Cup

Boiled Peas – 1/2 Cup

Red Chilly – 1 no.

Cumin Seeds – 1/2 Teaspoon (Optional)

Chopped Garlic – 2 Teaspoons

Chopped Onion – 1

Chopped Tomato – 1

Paneer – 1/2 Cup

Tomato Sauce – 1 Tablespoon

Oregano – 1 Teaspoon

Chilly Powder – 1/2 Teaspoon

Coriander Leaves – 2 Tablespoons

Oil – 2 Teaspoons

Salt – as desired


1. In a pan, heat 2 teaspoons of oil. Add red chilly, garlic, and cumin seeds. Once cumin seeds splutter, add onion.

Fry onion until it turns light brown and add tomatoes. Fry for 2 minutes.

2. Now add sweet corn, peas, chilli powder, and oregano in an order. Fry for 5 minutes. Then, add tomato sauce and salt. Fry for 2 minutes.

3. Now, add broken khakra pieces. Fry for 2 minutes. Finally, add Paneer and coriander leaves. Mix well.

Now, Khakra Chat is ready!!! Serve immediately.

I am sending this recipe to

Pav Bhaji | Pav Bhaji Chaat Recipe


Vegetables (Carrots,beans,cauliflower,green peas,potato,capsicum) –  You can add any vegetables you want

Carrot (Peel the skin) – 2 nos.

Beans – 1/2 cup

Cauliflower – 1 cup

Green peas – 1 cup

Potato – 3 nos.

Capsicum – 3/4 cup

Pav (buns) – approximately 2 per person (as required)

Chopped big onion – 4 nos.

Chopped tomatoes – 3 nos.

Ginger garlic paste – 1 tablespoon

Slitted green chillies – 2 nos.

Turmeric powder – 1/2 teaspoon

Chilli powder – 2 teaspoons (as you desire)

Pav bhaji masala powder – 4 to 5 teaspoons

Kesari powder – a pinch (optional)

Lemon juice – 2 to 3 tablespoons

Oil – 2 tablespoons

Ghee – 1 tablespoon (if you want you could add more)

Salt – as desired

For garnish

Minced coriander leaves – a handful

Chopped onion – 2 tablespoon


To make Bhaji

1. In a cooker, put all the vegetables except capsicum and add 3 to 4 cups of water. Pressure cook for 4 to 5 whistles till the vegetables become soft.


You can use any vegetables you want for the Pav Bhaji. Sometimes, I use beetroot, aubergines, cabbage etc. Beetroot gives little bit of its color to the Pav Bhaji.

2. Strain the cooked vegetables water and reserve the stock. Mash the cooked vegetables well with a ladle or masher.

3. In a non-stick pan, heat oil and Ghee. Fry the chopped onions until they turn light brown. Then add ginger garlic paste.

4. Add green chillies and salt. Fry for three minutes and add chopped tomatoes. Again fry for 3-4 minutes.

5. Add chopped green capsicum. Saute well until tomatoes become mushy. Tomatoes and capsicum should blend well. Now, add the reserved vegetable stock.

6. Add turmeric powder, chilli powder, pav bhaji masala powder, salt, and a pinch of kesari powder (optional). Fry for 3 to 4 minutes. Add mashed vegetables and bring to a boil for few minutes. Everything should blend well.


  • Pav Bhaji Masala is readily available at most of the Indian grocery stores. I would be posting the recipe for Pav Bhaji Masala soon.
  • The amount of Pav Bhaji masala can be increased or decreased to taste. The more you add, the more spicy your Bhaji will be.

7. Add some more Ghee (as desired). Close the pan using lid and cook in low flame for 15 minutes.

8. Stir well, and then add lemon juice and sprinkle coriander leaves. Remove from heat.

Now, Bhaji is ready to be served with Pav.

To make Pav

Slice the buns (pav) in the center. In a dosa pan, smear butter. Place the buns (pav) on top of the dosa pan. Cook until pav becomes golden in color and crispy.

Now, Pav Bhaji is ready! Serve hot Bhaji with Pav along with chopped fresh onions and lemon wedges.


For a vegan recipe, simply replace butter with oil.