Chooza Chaat Recipe

Ingredients

• 500g (1.1 lb) boneless chicken breasts, grilled or baked and shredded 500g (1.1 lb) boneless chicken breasts, grilled or baked and shredded
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chaat masala 1 teaspoon chaat masala
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• Salt to taste Salt to taste
• 1 cup boiled chickpeas 1 cup boiled chickpeas
• 1 cup chopped tomatoes 1 cup chopped tomatoes
• 1 cup chopped onions 1 cup chopped onions
• 1 cup chopped cucumber 1 cup chopped cucumber
• 1 cup chopped coriander leaves 1 cup chopped coriander leaves
• 1/4 cup tamarind chutney 1/4 cup tamarind chutney
• 1/4 cup mint chutney 1/4 cup mint chutney
• 1/4 cup yogurt 1/4 cup yogurt
• Sev (crunchy chickpea flour noodles) for garnish Sev (crunchy chickpea flour noodles) for garnish
• Lemon wedges for serving Lemon wedges for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a pan, heat oil and add ginger paste and garlic paste. Sauté for a minute.
2. 2.
   Add the shredded chicken to the pan and mix well.
3. 3.
   Sprinkle red chili powder, cumin powder, chaat masala, garam masala, lemon juice, and salt over the chicken. Mix until well combined.
4. 4.
   Cook for 2-3 minutes, allowing the spices to coat the chicken evenly. Remove from heat and let it cool slightly.
5. 5.
   In a large mixing bowl, combine the boiled chickpeas, chopped tomatoes, onions, cucumber, and coriander leaves.
6. 6.
   Add the cooked chicken to the bowl and mix well.
7. 7.
   Drizzle tamarind chutney, mint chutney, and yogurt over the mixture. Toss gently to coat everything evenly.
8. 8.
   Transfer the chaat to serving plates and garnish with sev.
9. 9.
   Serve the Chooza Chaat with lemon wedges on the side.

Treat your ingredients with care...

• Chicken — To ensure tender and juicy chicken, marinate it for at least 30 minutes before grilling or baking. You can also use leftover cooked chicken for this recipe.
• Tamarind chutney — Adjust the sweetness and tanginess of the chutney according to your taste preference. Add more tamarind pulp for tanginess or more jaggery/sugar for sweetness.

Tips & Tricks

• For an extra kick of heat, sprinkle some finely chopped green chilies over the chaat.
• Customize the toppings according to your preference. You can add chopped bell peppers, pomegranate seeds, or even crispy fried onions for added flavor and texture.
• If you prefer a creamier chaat, you can add a dollop of whipped cream or sour cream on top before garnishing with sev.

Serving advice

Serve Chooza Chaat as a delightful appetizer or snack. It can also be enjoyed as a light lunch or dinner. Pair it with some naan bread or papdi (crispy flour crackers) for a complete meal.

Presentation advice

To enhance the presentation, arrange the chaat in a circular pattern on the plate and garnish with a generous amount of sev. Place a lemon wedge on the side for squeezing over the chaat before eating.