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  • Kulle Chaat Recipe | How To Make Kulle Ki Chaat | Old Delhi Street Food

    ❤️ Kulle Chaat or Kuliya, an Old Delhi street food specialty. Delicious potato cups filled with savoury chana, tamarind, and other chaat spices. An explosion of flavours! 💥

    You will also want to try:

    Dilli Wali Aloo | Delhi Style Potato Curry
    Thandai

  • RECIPE

    INGREDIENTS

    100 gram white chickpeas (kabuli chana), soaked overnight in water to cover by 3-inches; drained, then boiled till soft.

    Masala for Chana
    1 teaspoon salt, or to taste
    1 teaspoon roasted cumin powder
    4 tablespoon tamarind paste, (imli paste )
    1 teaspoon lime juice
    1 tablespoon kala chaat masala
    1 tablespoon powdered sugar, (scant)
    1 teaspoon black salt (kala namak), (kala namak)

    Paste for Potatoes
    5 teaspoon lime juice
    2 1/2 teaspoon roasted cumin powder
    2 1/2 teaspoon powdered sugar
    2 1/2 teaspoon kala chaat masala
    10 teaspoon tamarind paste, (imli paste)
    2 1/2 teaspoon salt, or to taste
    2 1/2 teaspoon black salt (kala namak), (kala namak)

    -
    500 gram potatoes, (about 5 medium potatoes), preferably pahari, boiled till fork tender, peeled, and cut in half lengthwise. then centers scooped out to make 10 potato cups.

    For Garnish
    3 green chillies, fresh, deseeded and finely chopped
    3 tablespoon coriander leaves
    1 piece ginger, about 2-inches, cut into fine juliennes

    COOKING METHOD

    1. Make chana masala: In a bowl, toss in boiled chana, salt, roasted cumin powder, imli (tamarind) paste, lime juice, kala chaat masala, sugar, kala namak (black salt), and mix well. Set aside.
       
    2. Make paste for potatoes: Pour lime juice into a medium bowl. Add roasted cumin powder, sugar, kala chaat masala, imli (tamarind) paste, salt, and kala namak (black salt). Mix well with a spoon; set aside.
       
    3. Use a melon-baller, knife, or a sharp-edged spoon, to scoop out the centers of each potato half forming a cup. You should hollow the cups to as thin as possible without them breaking or leaking when filled. Make 8 to 10 potato cups.
       
    4. Divide the paste for potatoes into 10 parts, and coat the inside of each potato cup with 1 part paste.
       
    5. Divide the chana masala into 10 parts, and spoon 1 part into each potato cup. Place in a serving platter and garnish with green chillies (optional), coriander leaves, and ginger juliennes. Serve
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