If you're a secret (or not-so-secret) fan of instant noodles, this street-style Indian chaat is the snack of your DREAMS! Noodles topped with potatoes, chickpeas, onions, tomatoes, masala yoghurt, chutneys and crunchy sev. So snackable!
Prep Time45 minutesmins
Cook Time5 minutesmins
Total Time50 minutesmins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Indian
Keyword: chaat, noodles, street food
Servings: 4
Author: Sanjana
Ingredients
2packs of Maggi masala magic
1tbspcooking oilI used rice bran oil
150mlwater
120gcooked chickpeascold
200gpotatoesboiled in their skins, peeled and then diced
1smallred onionfinely diced
1tomatofinely diced
For the masala yoghurt:
150gplain yoghurt
1tsproasted cumin seedsground
2tspsugar
1/2tspblack salt
For the green chutney:
50gfresh corianderincluding stalks
10-15fresh mint leaves
25cashews soaked in hot water for 30 minutes and then drained
2green chillies or to taste
1clovegarlic
2tbsplemon juice
1/2tspsalt
2tspsugar
2tbspwater
For the chaat toppings:
2tbspfresh coriander leaves
2tbspsev or bhujia
1/4tspchaat masala
1/4tspchilli powder
Lemon wedgesto serve
2tbspyour favourite tamarind chutney
2tbspyour favourite red chutneyI used a red chilli chutney
Instructions
To make the green chutney:
Add all the ingredients to a small blender and blend to a smooth purée. Refrigerate until needed.
To make the masala yoghurt:
Mix all the ingredients together in a bowl and refrigerate until needed.
To cook the noodles:
Place a pan over a medium heat. Break the noodle cakes up with your hands. Add the oil and saute the noodles of a medium heat for 90 seconds or so.
Add the packets of magic masala that come in the Maggi packets, along with 150ml water.
Place a lid on the pan and cook over a moderately low heat for 2 minutes. Remove the lid and stir well.
Add the chickpeas, potatoes, onions and tomatoes. Stir to combine and allow to cool for 10 minutes or so. It shouldn't be super hot when you put the toppings on, unless you prefer it like that of course.
Pile the noodles onto a plate and top with the green chutney, masala yoghurt and remaining chaat toppings (fresh coriander, tamarind chutney, red chutney, sev or bhujia, chilli powder, chaat masala and lemon wedges). Go wild and add as much or as little of everything as you like.
Video
Notes
This chaat is best eaten as soon as the toppings have gone on.My recipe serves 4 as part of a larger meal or two hungry people as a snack.