Who says chaat has to be unhealthy? Transform your regular chaat with these healthy options. Like sev? Try baked sev and save on calories! Dig in to these tasty chaats without feeling guilty!

Before we get started, you can keep two chutneys’ ready. One is a spicy green chutney made with mint and coriander leaves. The other is a sweet-tangy chutney, made of tamarind and dates. A combination of these chutney’s gives an amazing flavour boost when added to chaat.

For some of us, chaat may be incomplete without crunchy sev. We have shared a recipe for a healthier version of sev. This method bakes the sev instead of deep frying.

Sharing these recipes with you.

Green Chutney

Ingredients:
•    Mint leaves (1 cup, loosely packed)- washed well, stems removed
•    Coriander leaves (1 cup, loosely packed)- washed well, stems removed
•    2 green chillies (stems removed)
•    Lime juice- 1 tbsp.
•    Chaat masala- ½ tsp.
•    Salt- to taste

Method:
1.    Place all ingredients, except lime juice into a mixie jar and blend well
2.    After blending, taste for salt and add lime juice, blend again for 30 seconds
3.    Transfer chutney into an airtight container and place in the fridge. This can be stored for 1 week.

Sweet Chutney

Ingredients:
•    10 Dates- pitted and chopped
•    10 raisins
•    A small ball of tamarind
•    1 tbsp. powdered jaggery
•    1 tsp. Amchur powder/ Chaat masala powder
•    ½ tsp. Red chilli powder
•    Salt- a pinch

Method:
1.    In a non-stick pan, add dates, raisins and tamarind. Stir over low- medium flame for 5-7 minutes until soft. Add powdered jaggery and wait for it to melt. Keep stirring the mixture occasionally.
2.    When cooled, transfer mixture to a mixie jar and add amchur/ chaat masala powder, red chilli powder and salt. Depending on the consistency you desire, you can add a bit of water.
3.    Blend for 2-3 minutes until all the ingredients are combined.
4.    Transfer into an airtight container and place in the fridge. This can be stored for up to a week.

Baked Sev

Ingredients:
•    1 cup besan- Bengal gram/ Chick pea flour
•    ½ tsp. turmeric powder
•    A pinch of asafoetida- hing
•    Salt- To taste
•    1-2 tsp. lime juice
•    3 tsp. oil- divided
•    Water- to make a dough

Method:
1.    Place all ingredients in a bowl, except water and mix well to combine.
2.    Add water a little at a time, while kneading to make a soft, chapathi like dough
3.    Meanwhile preheat your oven to 200 degrees centigrade for 10 minutes
4.    Roll dough into a cylindrical shape, so it fits into a sev press.
5.    Use 1 tsp. oil and grease the baking tray.
6.    Press thin strands of the sev dough onto the baking tray. Bake for 5-7 minutes, until they are crisp and lightly browned. Do not over bake or they will get burnt.
7.    Remove tray from oven and leave to cool
8.    Break sev strands with your hands and place in an airtight container.
9.    This can be stored for up to a month and used as and when needed.

Chaat Recipes:
 

1. Oats Chaat
 

Ingredients:
•    1 cup Quick cooking oats (dry roast for 5 minutes and cool)
•    1 tsp. Green Chutney
•    1 ½ tsp. Sweet Chutney
•    4 tbsp. Thick Yogurt
•    4 tbsp. Grated carrot
•    2 tbsp. Sweet corn kernels
•    1 small Tomato- chopped (remove pulp)
•    1 small Onion finely chopped
•    1 small Green chilli chopped
•    ½ tsp. Jeera Powder
•    1 tsp. Lime Juice
•    2 tbsp. Coriander leaves- for garnishing

Method:
1.    In a deep bowl, add yogurt, sweet chutney, green chutney and jeera powder. Whisk to combine.
2.    Add roasted oats and mix well.
3.    Add sweet corn kernels, chopped onion, tomato, green chillies and lime juice. Mix all ingredients.
4.    Garnish with grated carrot and coriander leaves

2. Sweet Corn Chaat
 

Ingredients:
•    2 cups boiled sweet corn kernels
•    ½ a red capsicum- diced
•    1 small tomato- chopped (remove pulp)
•    1 small onion- finely chopped
•    1 green chilli- chopped
•    ½ tbsp. green chutney
•    ½ cup roasted paneer- crumbled
•    1 tsp. olive oil
•    1 tsp. lime juice
•    A pinch of black pepper powder
•    1 tbsp. coriander leaves – to garnish
•    3 tbsp. baked sev- to garnish

Method:
1.    In a bowl, combine sweet corn kernels, capsicum, tomato, onion, green chilli, lime juice and black pepper. Toss well to combine.
2.    Drizzle olive oil and add in the crumbled paneer, mix well.
3.    Garnish with baked sev and coriander leaves before serving

3.  Aloo Channa Chaat
 

Ingredients:
•    2 medium sized potatoes (peel skin, chop into cubes and boil until soft with 1 tsp. salt)
•    1 cup boiled Kabuli channa
•    ½ cup thick yogurt
•    1 small onion- chopped fine
•    1 medium sized tomato- remove pulp and chop
•    1 green chilli- chopped
•    1 tbsp. sweet chutney
•    1 tsp. green chutney
•    1 tsp. lime juice
•    A pinch of black salt
•    A pinch of freshly ground black pepper
•    Coriander leaves- for garnishing
•    2 tbsp. baked sev- for garnishing

Method:
1.    In a bowl, mix together the boiled potato, channa, onion, tomato, green chilli, lime juice, salt and pepper.
2.    In a separate bowl combine both chutneys with yogurt
3.    Add channa and vegetables to the yogurt mix and combine.
4.    Garnish with coriander leaves and baked sev.

4. Mixed sprouts chaat
 

Ingredients:
•    1 cup mixed sprouts (moong, moth bean, kabuli channa, black gram etc. You can add sprouts according to your choice)
•    1 small onion- finely chopped
•    ¼ cup cucumber cubes
•    1 small tomato- remove pulp and chop
•    ¼ cup pomegranate seeds
•    2 tsp. lime juice
•    ½ tsp. chaat masala
•    3 tbsp. coriander leaves
•    ¼ tsp. black pepper
•    Salt- to taste
•    3 tbsp. baked sev (optional)

Method:
1.    In a bowl, combine sprouts, vegetables and pomegranate seeds along with lime juice.
2.    Add chaat masala, black pepper and salt and mix well to combine
3.    Garnish with coriander leaves and baked sev (if using)

5. Sweet- Potato (Shakarkandi) Chaat
 

Ingredients:
•    ½ kg sweet potato (peel skin, cut into cubes and boil with 1 tsp. salt)
•    1 small onion- finely chopped
•    1 green chilli- chopped
•    2-3 tbsp. grated carrot
•    3 tbsp. pomegranate seeds
•    ½ tsp. chaat masala
•    ¼ tsp. jeera powder
•    A pinch of salt- to taste
•    3 tbsp. chopped coriander leaves to garnish
•    3 tbsp. baked sev to garnish
•    1 tsp. vegetable oil

Method:
1.    In a non-stick pan, over low flame add oil and lightly roast sweet potato cubes until slightly browned. Remove from flame and transfer into a bowl.
2.    Add vegetables, pomegranate seeds, chaat masala, jeera powder and salt. Mix well to combine.
3.    Garnish with baked sev and coriander leaves.