Salty, sweet, crunchy, savory chaats are chef Maneet Chauhan’s favorite things about Mumbai. Here are her riffs on some iconic favorites.
Garam Masala:A fresh Indian cheese with a texture similar to firm tofuA dark, unrefined form of sugar made from palm or sugar canePureed canned mango; Kesar mango pulp is slightly sweeter than Alphonso mango pulp, which has a delicate, rich flavor.Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
You do not get strawberry-rhubarb chaat in India—this is completely my take on it. This sweet and spicy salad adds several other flavors into the mix, like mint leaves, fresh ginger, and red chile powder. The rhubarb chutney gives sweetness. The masala boondi, a puffed chickpea cereal, gives crunchiness. When possible, I like to use half red strawberries and half white strawberries to provide another layer of sweetness , but the key is to use the freshest ones available.
One of my favorite chaats is muttar chaat, a savory, crunchy pea salad with lots of different textures and flavors. I put my own spin on traditional muttar chaat with this three-pea version that includes sugar snap peas, snow peas, and shelled English peas, all cooked together until tender. The peas are topped with a tangy lemon raita and a spicy, herbaceous mango-mint chutney. The tartness and sweetness of the toppings are what make this chaat really fun.
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