Chatpati Balti Chaat with 2 Unique Chutneys (Ramadan Special) for you! Here's a comprehensive recipe

 

For the Balti Chaat Base:

 

• 2 cups boiled and cubed potatoes
• 1 cup boiled chickpeas
• 1 cup diced cucumber
• 1 cup diced tomatoes
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 green chili, finely chopped (adjust to taste)
• 1/2 cup crispy fried noodles (sev)
• 1/2 cup yogurt whisked with 2 tbsp water
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder
• Salt to taste

For Sweet Date and Tamarind Chutney:

• 1 cup pitted dates, soaked in warm water for 30 minutes
• 2 tbsp tamarind paste
• 1/4 cup jaggery or brown sugar
• 1 tsp roasted cumin powder
• 1/2 tsp ginger powder
• 1/4 tsp black salt
• Pinch of cayenne pepper
• Salt to taste

For Mint and Pomegranate Chutney:

• 2 cups fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/4 cup pomegranate seeds
• 2 green chilies (adjust to taste)
• 1 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1/2 inch piece of ginger
• 2 garlic cloves
• 1/2 tsp roasted cumin powder
• Salt to taste

For Garnish:

• Pomegranate seeds
• Chopped cilantro
• Crushed rose petals (optional, for Ramadan special touch)
• Extra sev (crispy noodles)
• Mint leaves

Instructions:

Prepare the Sweet Date and Tamarind Chutney:

1. Drain the soaked dates and blend them to a smooth paste.
2. In a small saucepan, combine the date paste, tamarind paste, jaggery, and 1/4 cup water.
3. Cook on low heat for 10-15 minutes until it thickens.
4. Add roasted cumin powder, ginger powder, black salt, cayenne, and salt.
5. Let it cool and store in a jar.

Prepare the Mint and Pomegranate Chutney:

1. In a blender, combine mint leaves, cilantro, green chilies, ginger, garlic, lemon juice, and pomegranate seeds.
2. Blend to a smooth paste, adding 2-3 tbsp water if needed.
3. Transfer to a bowl and stir in pomegranate molasses, roasted cumin powder, and salt.
4. Adjust seasoning to taste.

Assemble the Balti Chaat:

1. In a large mixing bowl, combine potatoes, chickpeas, cucumber, tomatoes, and red onion.
2. Add chaat masala, roasted cumin powder, red chili powder, and salt. Mix well.
3. Distribute the mixture into serving bowls.
4. Drizzle with yogurt, followed by both chutneys.
5. Sprinkle with sev, pomegranate seeds, chopped cilantro, and crushed rose petals.
6. Garnish with mint leaves.
7. Serve immediately for the perfect texture contrast.

This Ramadan special chatpati balti chaat offers a beautiful balance of flavors – sweet, tangy, spicy, and savory – making it an ideal dish for iftar. The unique chutneys add special depth to the dish, with the pomegranate adding both freshness and a festive touch!