How to make Kuliya Ki Chaat -

Spicy and tangy yogurt mixture stuffed in fresh vegetable and fruit cups.

This recipe is by 'Chef-Saransh-Goila'

Main Ingredients : Tomatoes (टमाटर), Cucumber (खीरा)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Kuliya Ki Chaat checkout Tomato Cheese Sandwich, Tomato Egg Cup, Sweetcorn Chilli Salsa Stuffed Tomatoes, Banarsi Tamatar Chaat . You can also find more Snacks and Starters recipes like Kheema Samosas, Banana French Toast , Lettuce Parcels, Pineapple Fritters.

Kuliya Ki Chaat

Kuliya Ki Chaat Recipe Card

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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Kuliya Ki Chaat Recipe

  • Tomatoes 2

  • Cucumber 1

  • Pineapple 1

  • Apple 1

  • Hung yogurt 100 grams

  • Pomegranate pearls 1/2 cup

  • Black Bengal gram (kala chana) 500 grams

  • Tamarind chutney 2 tablespoons

  • Green chutney 2 tablespoons

  • Castor sugar (caster sugar) 2 teaspoons

  • Salt to taste

  • Roasted cumin powder 2 teaspoon

  • Red chilli powder 1 teaspoon

  • Lemon juice 2 tablespoons

  • Roasted cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Lemon juice 2 tablespoons

  • Watermelon 1

  • Chaat masala 2 teaspoons

  • Aloo bhujiya 3 tablespoons

  • Ginger cut into juliennes 1 inch piece

  • Fresh coriander a few sprigs

Method

Step 1

Slice the bottom and top of tomatoes. Hold them horizontally and cut into halves. Scoop out the flesh to form a cup. Similarly, repeat the procedure with cucumber and pineapple to get cucumber and pineapple cups.

Step 2

Cut apples vertically into four parts. Cut a wedge into halve, core the flesh so it forms a base. Scoop out a circle on the skin side so that a cup is formed. Similarly, make the remaining apple cups.

Step 3

Combine yogurt, pomegranate pearls, black chana, tamarind chutney, green chutney, castor sugar, salt, cumin powder, red chilli powder and mix well. Add 1 tablespoon lemon juice and mix well.

Step 4

Fill the vegetable and fruit cups with yogurt mixture. Hold the watermelon vertically and halve. Further halve the two wedges and scoop out the flesh to form a boat. Use a cookie cutter to make circles in the boat without cutting through.

Step 5

Insert the stuffed cups in the circles in the watermelon boat. Refrigerate for 20 minutes. Before serving, sprinkle chaat masala, remaining lemon juice, aloo bhujiya on the stuffed cups. Garnish with ginger juliennes and coriander sprigs and serve immediately.

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