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!
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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.
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.
What best way to marry two cuisines than with creating the ultimate snack food – chaat. This Smashed Potato Chaat combines the intense burst of flavours of Indian street food with western smashed potatoes.
Note – This recipe has been updated from the archives – first published February 2020. I’ve added new images, the recipe remains the same.
This is one of those recipes that was sort of a happy accident. I wanted to make aloo tikki but didn’t have the correct potatoes – only baby potatoes. Smashed potatoes were just becoming trendy at this point, so I thought of replacing the aloo tikkis with the smashed version!
It worked so well, that it ended up with a place on the blog back in 2019. The outer crispy skin of the smashed potatoes is a bit like the crispy puri in papdi chaat . The tender potato inside is just like a fluffy aloo tikki. Basically, the perfect combination one could possibly need for chaat!
It’s a bit reminiscent of another recipe made back in 2012 – our hash brown and pineapple chaat and this palak chaat which also uses a cheat method!
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Smashed potatoes – I prefer to smash potatoes in the air fryer for speedy results. They’ll also be super crispy this way. You can ofc just oven bake them too.
The rest of the ingredients are what you’d typically find in chaats.
- Thin Sev – thin sev or nylon sev has the best texture for chaat. It is available in Indian grocery shops or Indian sweet/snack shops. If you cannot find thin sev then you can make sadi sev at home .
- Imli chutney – this tangy chutney is made with tamarind and dates (to give sweetness). It is what gives the chaat its lip-smacking quality.
- Green coriander chutney – this earthy and spicy chutney is made with fresh coriander, mint and chillies.
- Red chaat chutney – This should be used in moderation unless you can really handle the heat!
- Yogurt – Use plain yogurt that is lightly beaten and lightly sweetened with sugar
- Red onion – thinly cut red onion gives the chaat crunch
- Pomegranate – not only do they provide a gorgeous dash of colour, these jewels also add bite and a burst of sweet and sour. Either buy ready prepared pomegranate arils or pick the best fresh pomegranates.
- Coriander leaves – finely chopped fresh coriander leaves to finish off the garnish
- Chaat masala – probably the key part of chaat is the chaat masala which is aptly named! It is a spice powder mix that is sprinkled on top of the chaat and adds a tangy, zingy and salty flavour.
How to serve the chaat
The great thing about Chaat is that you can pretty much serve it however you like – there is no exact science.
Some like chaat with all of the ingredients mixed through. Others prefer layers, in which case, start with the potatoes, then the sev, then add the chutneys and other garnishings on top.
However, whatever your preference, it is best to assemble the chaat just before serving . Otherwise, the moisture from the chutneys will make the dry ingredients go soggy.
We love to gather the ingredients into large bowls. Then everyone can help themselves to build their own chaat according to their taste preference!
I love mine with extra Imli and Garlic Chutney! How do you like yours?
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
Smashed Potato Chaat
Ingredients
- 20 smashed potatoes
- 2 cup yogurt full fat mild
- 1 cup sev thin sev or ratlami sev
- 2 tablespoon sugar
- 1 tablespoon red chilli powder kashmiri
- 1 tablespoon chaat masala
- 1 medium red onion finely chopped
- 1 cup tamarind and date chutney
- ½ cup coriander and mint chutney
- ¼ cup garlic chutney
- 1 cup coriander finely chopped fresh
- ½ cup pomegranate arils
Instructions
- Mix sugar and yogurt in a bowl.
- On a serving dish pour sweetened yogur, sprinkle some chaat masala and chilli powder.
- Arrange smashed potatoes, then sprinkle some chaat masala and chilli powder.
- Then pour over the chutneys to your liking.
- Top with sev, onion, coriander, and pomegranate arils.
- Last, sprinkle little chaat masala (optional)
- 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.
