Tangy Cutlet Chaat Recipe
A Tangy Cutlet Chaat Recipe tangy and spicy Indian street food combining crispy cutlets with vibrant chutneys and toppings.
Tangy Cutlet Chaat Recipe
Tangy Cutlet Chaat is a delightful Indian street food that perfectly balances tangy, spicy, and savory flavors. This recipe features crispy potato and vegetable cutlets, generously topped with refreshing yogurt, tangy tamarind chutney, spicy green chutney, and crunchy sev. The vibrant flavors and textures make it an irresistible snack for any time of the day. Serve it at your next gathering or enjoy it as an evening treat. The combination of chutneys and fresh toppings enhances the taste, giving every bite a burst of flavor.
Prepare Ahead: Make the cutlets in advance and store them in the fridge for quick assembly later.
Customizable Heat: Adjust the spice level of the green chutney according to your preference.
Fresh Ingredients: Use fresh herbs and spices for the best flavor in your chutneys.
- 2 large potatoes, boiled and mashed
- 1 cup mixed vegetables (carrots, peas, beans), boiled and finely chopped
- 1 green chili, finely chopped
- 1 tbp ginger-garlic paste
- 1 tbp cumin powder
- 1 tbp coriander powder
- Salt to taste
- 2 tbsp bread crumbs
- 2 tbsp cornflour
- Oil for frying
- 1 cup yogurt, whisked
- 1/2 cup tamarind chutney
- 1/2 cup green chutney
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 1 tbp chaat masala
- 1/2 cup sev (crispy fried noodles)
- Fresh coriander leaves, chopped
- Prepare the Cutlets
- Mix Ingredients: In a large bowl, combine the mashed potatoes, mixed vegetables, green chili, ginger-garlic paste, cumin powder, coriander powder, and salt. Mix well.
- Shape Cutlets: Add bread crumbs and cornflour to the mixture and knead to form a dough. Shape the mixture into small, flat cutlets.
- Fry Cutlets: Heat oil in a pan over medium heat. Fry the cutlets until golden brown and crispy on both sides. Remove and drain on paper towels.
- Assemble the Chaat
- Plate the Cutlets: Place the fried cutlets on a serving plate.
- Add Chutneys: Drizzle whisked yogurt, tamarind chutney, and green chutney over the cutlets.
- Top with Veggies: Sprinkle finely chopped onions and tomatoes over the top.
- Season: Sprinkle chaat masala and add sev for a crunchy texture.
- Garnish: Garnish with fresh coriander leaves.
Servings 4
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 70kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Cholesterol 5mg2%
- Sodium 300mg13%
- Potassium 450mg13%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 6g12%
- Vitamin A 500 IU
- Vitamin C 15 mg
- Calcium 80 mg
- Iron 2 mg
- Vitamin E 1 IU
- Vitamin K 10 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.3 mg
- Folate 40 mcg
- Biotin 3 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 100 mg
- Iodine 30 g
- Magnesium 20 mmol
- Zinc 0.5 mcg
- Selenium 5 mg
- Copper 0.1 mg
- Manganese 0.2 mg
- Chromium 5 mcg
- Molybdenum 5 mg
- Chloride 25 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a healthier version, you can bake the cutlets instead of frying them. Preheat the oven to 200°C and bake the cutlets on a greased baking sheet for 20-25 minutes or until golden brown.