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

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    ❤️ 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! 💥

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    Dilli Wali Aloo | Delhi Style Potato Curry
    Thandai

  • RECIPE
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    INGREDIENTS

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

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    500 grams 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 tablespoons coriander leaves
    1 piece ginger, about 2-inches, cut into fine juliennes

    Masala for Chana
    1 teaspoon salt, or to taste
    1 teaspoon roasted cumin powder
    4 tablespoons 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 teaspoons lime juice
    2 1⁄2 teaspoons roasted cumin powder
    2 1⁄2 teaspoons powdered sugar
    2 1⁄2 teaspoons kala chaat masala
    10 teaspoons tamarind paste, (imli paste)
    2 1⁄2 teaspoons salt, or to taste
    2 1⁄2 teaspoons black salt (kala namak), (kala namak)

    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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  • Tags:kulle chaat, kulle chaat recipe, kulle chaat delhi
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