Why should the meats and cheeses get all the attention in the charcuterie world?! Here is a super fun way to serve your next chaat dish: a chaat-cuterie board! lol
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What is Chaat?
Chaat is typically an assembly process of different lentils, chutneys, diced fruits and veggies. Everything is seasoned and then combined to form the ultimate spicy, sweet, tangy, tart, crunchy bite. The problem is that if you pre-mix a chaat, you run the risk of getting everything soggy. That is just the worst! Soggy anything in chaat is not good!
But there can be a dozen or more different little bowls of chutneys and lentils and other savories to put together. Plus there’s always the trouble of not everyone wanting the same combination. Especially when it comes to my kids; anything spicy and they cannot handle it. This way, everyone can make their own combos. Mix and match however they choose to! Customize and have fun!
Here’s what is on my Chaat-cuterie Board!
For this chaat-cuterie board I have make everything super simple. Its mostly store bought items. With a few homemade items thrown in!
Here’s what I have assembled in my chaat-cuterie board today:
- crispy chaat potatoes – see recipe below (or try it with crispy curry potatoes)
- crunchy chaat chickpeas – see recipe below
- spicy cilantro garlic chutney – see recipe below
- sweetened yogurt sauce – see recipe below
- tamarind date chutney
- thin sev
- spicy masala peanuts
- crispy poori
- flaxseed crisps
- diced tomato
- diced red onion
- pomegranate arils
- baked potato samosas from the freezer
Prep Tips:
Bake the potatoes and the chickpeas on the same baking sheet. They have the same cooking temperature and cooking times!
Prepare the chutneys and sauce while the potatoes and chickpeas are baking or the day before, they are quick and easy to make and store in the fridge!
Don’t try to make everything from scratch at home! Find your favorite brands and flavors and just throw in some easy homemade dishes like I did here, it is so much less stressful!!
Chaat-cuterie Board
Ingredients
Crispy Chaat Potatoes
- 4-6 Medium russet potatoes diced to 1 inch cubes
- 1 tablespoon chaat masala
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 2 teaspoon cornstarch
- 1 teaspoon salt
- 2 tablespoon cooking oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- pinch asafoetida
- 10-14 curry leaves
Crunchy Chaat Chickpeas
- 1 14oz can of chickpeas drained and rinsed
- 1 teaspoon chaat masala
- ¼ teaspoon red chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon olive oil
Spicy Cilantro Garlic Chutney
- 2 cups fresh cilantro
- 5-6 garlic cloves
- 1-2 small green chili peppers
- ¼ cup sweetened shredded coconut
- ¼ cup dry roasted unsalted peanuts
- 1 tablespoons sugar
- 2 teaspoons salt
- ½ cup olive oil
- 2 tablespoons lemon juice
- ⅛-¼ cup water use as needed
Sweetened Yogurt Sauce
- ½ cup plain yogurt
- ¼ cup water
- 2 teaspoons sugar
Instructions
Crispy Chaat Potatoes
- Rinse the diced potato cubes a few times in cold water. Add potato to a large bowl and fill with cold water, store in fridge for at least 30 minutes (up to overnight).
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
- Drain the potatoes and pat dry with a paper towel. Transfer to a large bowl, coat the potatoes with olive oil. Then sprinkle with all of the seasoning (minus the salt) and cornstarch. Toss to coat.
- Spread the potatoes in a single layer on the parchment lined baking sheet. Bake for 15 minutes. Flip the potatoes, bake for an additional 15 minutes. Remove from oven and season with salt while still warm.
- Heat cooking oil in a small saucepan. Add cumin seeds and mustard seeds to oil once its heated. Add asafoetida and curry leaves, cook for about 30 seconds, remove from heat and drizzle the seasoned oil over the potatoes. Toss to coat the potatoes, serve while warm.
Crunchy Chaat Chickpeas
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
- Pat dry the drained and rinsed chickpeas with a paper towel.
- In a small bowl combine the chickpeas, olive oil and all of the spices for the chickpeas. Mix well to coat the chickpeas in the seasoning.
- Put the chickpeas on the baking sheet in a single layer and bake for 15 minutes. Toss around. Bake for another 15 minutes.
- Allow to cool before serving.
Spicy Cilantro Garlic Chutney
- Combine all of the ingredients for the cilantro chutney into a blender. Blend for 2-3 minutes until smooth. Pour into a large jar or bowl and serve immediately. (If not serving immediately, chill in the refrigerator until ready to serve.)
Sweetened Yogurt Sauce
- Combine all of the ingredients for the yogurt sauce in a small bowl, whisk together until smooth. Pour into serving bowl and serve immediately. (If not serving immediately, chill in the refrigerator until ready to serve.)
This is not sponsored and all of the products were purchased by me. I am not affiliated with any of the companies linked above. I am only writing about the products that I like.
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