Kulle Chaat has been served for ages in the old walled city area of Delhi. The families who used to live in Old Delhi or have been associated with it, would definitely remember this favourite chaat. Since then I’ve had it at many wedding parties and at times found it with street chaat walas of Delhi. Made with a hollow base filled generally with black gram or chick peas and made very spicy, it brings out a great taste. Many different fruits and vegetables can be used as the base e.g. potato, tomato, cucumber, banana, oranges and even bell peppers. Garnished with pomegranate seeds and green coriander it gives a nice appeal. I recreated this taste in my kitchen today and served it as the evening snacks and was just a lovely experience for the whole family. When you make it at home you can vary the spice levels to your needs and enjoy this awesome chaat. Let’s see today Kulle Chaat Recipe for an Old Delhi taste.
(serves 2 to 3)
- Potato – 2
- Tomato – 2
- Cucumber – 1
- Chana – 1/2 cup (boiled)
- Pomegranate seeds – 1/2 cup
- Salt to taste
- Chaat masala – 1 tsp
- Lemon juice – 2 tsp
- Fresh coriander leaves
How to make Kulle Chaat
Preparation time: 20 min.
Making time: 10 min.
- Boil the potatoes lightly (about 1 whistle in the pressure cooker)
- Peel and scoop out the middle to make a well shape of potatoes.
- Make a well shape from the tomato and cucumbers as well.
- Fill with boiled chana, pomegranate seeds.
- Sprinkle salt and chaat masala all over.
- Pour lemon juice all over.
- Garnish with fresh coriander leaves.
- Serve fresh.
While I used potato, tomato and cucumber, you can also try this with banana, bell peppers and orange.