“It is a simple and quick chaat recipe made with onion pakora cups, spicy stuffing, regular chaat chutney, and sev. Chaat recipes are always the most popular Indian street food recipes. There are hundreds of chaat recipes across India. In this recipe, I use onion petals as chaat cups, which are coated with spiced besan batter and deep-fried for a crispier texture. These crispy onion cups are topped with masala, chaat chutney, and sev. It can be an ideal party starter snack and certainly can raise a lot of curiosity among your party guests. Do try this!”
- Firstly, choose medium-sized onions for chaat cups. Do not choose bigger size onions for it, and instead of an onion, you can make these cups with small-sized tomatoes.
- Besan batter is a critical part of this recipe. Add some rice flour and fine rava to give a crispy texture to the onion cups.
- Fry onion cups on medium flame. If you are assembling the chaat recipe later, you can store these cups in a preheated oven for a while. If kept at room temperature, they may turn soggy and may not taste crisp.
- For the stuffing, you can use a mixture of boiled potatoes, chickpeas, and sprouts, along with spices like chaat masala and cumin powder. You can also add some chopped onions, tomatoes, and coriander leaves for a fresh flavor.
- To make chaat chutney, blend together tamarind pulp, jaggery, red chili powder, roasted cumin powder, and salt in a mixer grinder. Add some water to adjust the consistency and blend well.
- Finally, garnish the chaat with some more sev, chopped coriander leaves, and a dash of lime juice for extra flavor. Serve immediately and enjoy the delicious chaat!
Please do visit my other related recipe collection like
Crispy onion chaat recipe | onion pakoda chaat recipe | instant chaat recipe
- 2 medium size onion
- ½ cup besan
- 2 tbsp rice flour
- 2 tbsp rava
- Salt to taste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp cumin powder
- ¼ tsp garam masala
- 6 tbsp water or as required
- Oil for deep frying
- ¼ cup chopped onion
- ½ cup chopped tomatoes
- ½ cup boiled and finely chopped potatoes
- 2 chopped spicy green chilli
- Salt to taste
- ½ tsp red chilli flakes
- ¼ tsp black pepper powder
- ½ tsp cumin powder
- ½ tsp chaat masala
- 1 tsp lemon juice
- Some coriander leaves
- Onion cups
- Green chutney
- Tamarind chutney
- Choose a medium size and round shape onion. Cut it into two parts and carefully remove its petal.
- For the masala, in a mixing bowl, add chopped onion, tomatoes, boiled and chopped potatoes, green chilli, salt, red chilli flakes, black pepper powder, cumin powder, chaat masala, lemon juice and some coriander leaves. Mix well. Masala is ready.
- Then in a bowl, add besan, rice flour, rava, salt, turmeric powder, red chilli powder, garam masala and water. Make medium thick and ribbon-like consistency of the batter. Cover and rest for 10 minutes.
- Now add onion cups into the batter, coat properly and remove the extra batter. (refer to video)
- Heat oil and fry onion cups on medium flame, till they become crispy and golden brown from both sides. Make all cups in same way.
- For assembling, take onion cups into plates. Then top it with masala, green chuntey, tamarind chutney and sev.
- Serve crispy onion chaat immediately.
- Choose round shaped onion for chaat cups.
- Rice flour gives crispiness and absorbs less oil while frying cups.
- Rava absorbs water from onion cups and makes them crispier for a longer time.
- Do not add more water while preparing the batter.
- The batter should be medium thick and coating consistency.
- Remove extra batter from onion cups.
- Fry onion cups on medium flame.
- Serve onion chaat immediately, otherwise, it will become slightly soggy.