Hash Brown and Pineapple Chaat is an enticing Indian fusion snack. Crispy hash browns form the base of this Indian street food classic and the addition of pineapple gives a surprising sweetness that works really well with the medley of chutneys.
Note – This recipe has been updated from the archives – first published April 2012. I’ve added new images, the recipe remains the same.
I first tried this recipe out years ago because I had some leftover cooked hashbrowns from a Full English brekkie and had the chutneys leftover in the fridge too.
I took a gamble and layered the chaat and it turned out great! The hash browns were like aloo tikkis and soaked up the chaat flavours brilliantly.
If you love this kind of creative chaat, you might also enjoy my other twists — like smashed potato chaat , and sabudana vada chaat . For quick and convenient versions, try my sweet potato chaat , or kala chana chaat . Each one has its own little spin but keeps all the bold, tangy flavours that make chaat so addictive.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
This recipe is easy to put together if you have the ingredients to hand.
The base starts with store-bought hash browns . They’re my quick and convenient shortcut to aloo tikki, giving that same crisp potato base without the effort of boiling, mashing and shaping. If you’re in the US, tater tots are a great alternative.
Then comes the pineapple — juicy, sweet and slightly tart, it adds a lovely contrast to the crispy potatoes. Fresh pineapple chunks are wonderful here, but tinned pineapple in fruit juice works just as well (and saves time too).
Like any good chaat, it’s all about the chutneys. The imli date chutney brings that signature sweet-tangy flavour, while the green mint and coriander chutney adds freshness and a little zing. If you like a bit of heat, a touch of red garlic chutney works its magic (though you can skip it if you prefer to keep things mild).
A layer of sweetened yogurt helps bring everything together. I like to use full-fat plain yogurt, but low-fat or even non-dairy yogurt works too (just note it may be a touch more tangy).
To finish, there’s the all-important plain sev , adding crunch and texture in every bite. A scattering of diced red onion , a handful of fresh coriander , and a good pinch of chaat masala brighten everything up. And finally, a few pomegranate arils for a pop of colour and a burst of sweetness.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Hash Brown & Pineapple Chaat
Ingredients
- 8 frozen potato hash brown
- ½ cup pineapple pieces
- ½ teaspoon red chilli powder
- 2 cup thick yogurt whisked
- ½ cup sev
- ½ cup imli chutney
- ½ cup green chutney
- ¼ cup red garlic chutney
- ¼ cup red onion chopped
- salt to taste
- 1 teaspoon chaat masala
- 1 tablespoon sugar
- ¼ cup fresh coriander finely chopped
- ¼ cup pomegranate arils
Instructions
- Place beaten yogurt in a large bowl and add sugar and pineapple pieces.
- Mix well and set aside.
- Cook frozen hash brown under the grill or in the oven or air fryer according to packet instructions until golden brown and crispy. Sprinkle red chilli powder on top of the cooked hash browns.
- Place one or to cooked potato hash browns on a serving plate.
- Top with pineapple yogurt.
- Sprinkle chaat masala and pour the chutneys according to your liking.
- Garnish with sev, finely chopped coriander, red onions and pomegranate arils.
- Sprinkle some more chaat masala and red chilli powder if you wish.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Hash Brown & Pineapple Chaat
Ingredients
- 8 frozen potato hash brown
- ½ cup pineapple pieces
- ½ teaspoon red chilli powder
- 2 cup thick yogurt whisked
- ½ cup sev
- ½ cup imli chutney
- ½ cup green chutney
- ¼ cup red garlic chutney
- ¼ cup red onion chopped
- salt to taste
- 1 teaspoon chaat masala
- 1 tablespoon sugar
- ¼ cup fresh coriander finely chopped
- ¼ cup pomegranate arils
Instructions
- Place beaten yogurt in a large bowl and add sugar and pineapple pieces.
- Mix well and set aside.
- Cook frozen hash brown under the grill or in the oven or air fryer according to packet instructions until golden brown and crispy. Sprinkle red chilli powder on top of the cooked hash browns.
- Place one or to cooked potato hash browns on a serving plate.
- Top with pineapple yogurt.
- Sprinkle chaat masala and pour the chutneys according to your liking.
- Garnish with sev, finely chopped coriander, red onions and pomegranate arils.
- Sprinkle some more chaat masala and red chilli powder if you wish.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati Khaman but dressed up! This dhokla chaat is exploding with flavour – perfect for a snack time treat or prepared for a large gathering. Tell me you aren’t already drooling!
Note – This recipe has been updated from the archives – first published November 2019. I’ve added new images and helpful content.
Try hard enough and so many dishes can be transformed into chaat! Hash brown and pineapple chaat , smashed potato chaat and this dhokla version are perfect examples!
The khaman are soft and spongy and soak up all the chutneys really well.
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Khaman – these can be homemade or store-bought. If you make them at home, do not over-do it with the tempering water or else the khaman will be soggy. A bit is fine though because otherwise they’ll be too dry. Other variations such as khatta dhokla work too. Obviously, these have a difference in taste and texture.
The following ingredients are all part of a typical chaat. I recommend adding all of these as they all contribute to the overall texture and flavour that makes chaat unique.
- The chutneys – imli chutney, green chutney, red chutney – name a better trio!
- Red onion – finely chopped.
- Nylon sev – I buy nylon sev from Indian sweet shops. If you don’t have it, use a pre-packaged bombay mix for ease. You can make plain sev at home if you have the time.
- Coriander – lots of finely chopped coriander.
- Chaat masala – Chaat isn’t complete without it – it’s literally in the name! You’ll need a generous sprinkle of this stuff to bring out all the tangy flavours.
- Pomegranate seeds – these jewels add more than just bling! Pomegranates are sweet and tart.
Originally when this recipe was published, I added yogurt. Since making it a couple more times, I’ve decided it tastes better without the sweetened yogurt. I’ll leave it up to you whether you’d like to include it in this chaat. It also makes the dish naturally vegan / dairy free if that’s something you’re watching out for.
Serving
I definitely recommending only assembling this chaat just before serving. The khaman will quickly become soggy.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dhokla Chaat
Ingredients
- 6 pieces khaman or dhokla
- 1 cup nylon sev
- ¼ cup red onion chopped
- 1 tablespoon chaat masala
- 1 cup tamarind/imli chutney
- ½ cup mint and coriander chutney
- 2 tablespoon garlic chutney
- 5 tablespoon coriander finely chopped fresh
- 4 tablespoon pomegranate arils
Instructions
- In large serving plate, arrange a few pieces of dhokla/khaman.
- Then pour half of the all chutneys and generously top it up with the sev.
- Sprinkle red onion, coriander and chaat masala.
- Top it up with more chutney, onion, coriander and pomaegranate arils.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
