Street Food: Make Nagpurs Famous Kullhad Chat In 10 Minutes With This Recipe  

We are always up for chaat, be it breakfast lunch or dinner. And while we may come across as obsessed, but we know we are not alone. Chaat is India’s pride, the street food made with a mishmash of things such as dahi, chutney, masalas, papdi, bhallas and what not. Chaat is not a dish, but a category of dishes that are all things saucy, tangy, chilly and yummy. Aloo tikki, bhalla papdi,ragda patties, gol gappa, tamatar chaat, jhalmuri-all of these iconic dishes qualify as chaat, and if you are fan of all of these, you would definitely enjoy a portion of Nagpuri Kullhad chaat. Much like Matarachaat, it is made with boiled white peas tossed in a pool of masalas and tangy chutneys. It is served in small earthenware vessel or a Kullhad and served with a side of yogurt, sev, and boondi (for the crunch). You can also top it up with pomegranate seeds and coriander leaves for an additional burst of freshness. 

(Also Read: 7 Chicken Tikka Recipes You Must Try)

In this recipe, food vlogger and YouTuber Parul tells us how to make the fascinating Nagpur chaat at home. All you need to do is soak the white peas overnight, and after that it is really a matter of 10 minutes to put together this chaat.  
(Also Read: 11 Best Street Food Recipes | Delicious Street Food Recipes)

1. Take soaked white peas and boil them in cooker. Add enough water, so that all the white peas are well-soaked. Add salt and pressure cook for 3-4 minutes.  

2. Place a pan on stove. Heat oil on medium flame.  

3. Add chopped ginger, green chillies, sautee on low medium flame. 

4. Add chopped onions in parts. Sautee for a while . 

5.Add red chilli powder, roasted cumin powder, chaat masala , black salt (optional), raw mango powder. Mix everything well.  

6. Add roasted peanuts. Mix everything well. 

7. Add water, mix again. 

9. Finally add the boiled matar. Mix on medium flame. Mash occasionally. 

10. Add onions, chopped tomatoes and potatoes. 

11. Now throw in spicy coriander chutney, tamarind chutney, chopped coriander and mix everything well. Add water to adjust consistency, if required.  

12. Add salt as per taste. Mix and turn off the flame. Garnish with lemon juice and coriander chaat.  

13. Serve the chaat in kulhad. Top it up with a  dash of thick curd, sev, boondi, onion, coriander, pomegranate seeds, red chilli powder, chaat masala, sliced tomato and papdi.  

You can find the detailed recipe on Parul’s YouTube channel ‘Cook With Parul’ 

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