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Recipe: Bhavnagri Chilly Chaat

November 07, 2022 12:39 IST

If you're a fan of Rajasthani street-food, Maharaj Bhanwar Singh's Bhavnagri Chilly Chaat is right up your street.

Its sweet, savoury, spicy and tangy flavours will make your tastebuds sing :).

Great for tea-time, it can be had for breakfast too.

Photograph: Khandani Rajdhani

Bhavnagri Chilly Chaat

Serves: 3-4

Ingredients

For the stuffing masala

For the batter 

To serve

Method

For the batter

To serve

Editor's Note: For a less-carbs snack or a Jain snack, opt for 1 cup peeled, boiled, mashed green bananas or 1 cup grated cauliflower instead of mashed potatoes. Bananas or cauliflower might be slighty harder to stuff into the chillies, so add a dash of maida or all-purpose flour or arrowroot, after you fry the stuffing and if required a tiny bit of water to get a comparable consistency stuffing.

For veganised Mirchi Vada Chaat, use vegan yoghurt instead of regular yoghurt.

To spice up the stuffing a little more, consider adding a little finely chopped onions, grated ginger, chopped green dhania and frying it in ghee instead of oil before stuffing into the chillies.

Make your own green chutney at home using the chutney recipe here.

Make your own imli chutney at home using Chef Pankaj Bhadouria's recipe for Sweet Tamarind and Jaggery Chutney.

 

Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani, a chain of restaurants serving Rajasthani and Gujarati thalis.

Maharaj BHANWAR SINGH