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Kachalu Chaat Recipe

Ingredients

  • 500 g Kachalu
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Rock Salt
  • 1 tablespoon Kashmiri Red Chilli Powder Degi Lal Mirch
  • 2 tablespoon Dried Mango Powder Amchoor
  • 1/2 teaspoon Black Pepper Powder
  • 1 teaspoon Roasted Cumin Powder
  • 2 Black Cardamom Coarsely Crushed
  • 1 teaspoon Green Chillies Chopped Finely
  • 1 teaspoon Ginger Julienne
  • 1 Lemon
  • 1/4 teaspoon Nausadar Optional
  • Pinch of Asafoetida Optional

Instructions

  1. Boil Kachalu either in boiling water or roast in air fryer/Otg. It takes 30 minutes in air fryer. For roasting them in air fryer, simply put washed kachalu in the air fryer basket at the highest temperature. Run it for 30 minutes. Insert a knife to check if they are done. If the knife goes easily this means that the kachalu are boiled.
  2. Mix dried mango powder, red chilli powder with roughly 2 cups of water and keep it aside.
  3. When slightly cool, peel off the skin and cut into thin slices.
  4. Now, add all the spices, green chillies, ginger julienne, lemon juice and the dried mango powder plus red chilli powder water.
  5. Toss with light hands using a spatula.
  6. You will see a lot of water at this stage but don't worry, cover it and keep it for few hours. By then, Kachalu will absorb most of the water and you will have yummy spicy Kachalu Chaat.
  7. Remains good for upto a week in the refrigerator. Always keep them covered to avoid drying up.
  8. Serving ideas: With lunch/dinner, With Bhalla Papdi Chaat, With Matthi.
  9. Notes
  10. Do not try to toss this Chaat before adding spiced water else you may end up smashing the thin kachalu slices.
  11. Avoid adding plain water.
  12. Adjust spices as per your liking.
  13. Use Kashmiri red chilli powder only as these are less spicy with more of colour.
  14. I use Nausadar but since it is not easily available you can skip this also.
  15. This Chaat tastes best the next day as spices are fully absorbed by then.

Tip

  1. Make these 2 days ahead to enjoy the real flavour.

Recipe Notes

Do not try to toss this Chaat before adding spiced water else you may end up smashing the thin kachalu slices.
Avoid adding plain water.
Adjust spices as per your liking.
Use Kashmiri red chilli powder only as these are less spicy with more of colour.
I use Nausadar but since it is not easily available you can skip this also.
This Chaat tastes best the next day as spices are fully absorbed by then.
Tip