This Leftover Pakora Chaat is a crispy, crunchy, tangy, and mildly spicy tea time snack prepared with leftover pakoras as the base. It is jam-packed with delectable flavors, gorgeous colors, and distinct textures!
The topping of flavorsome green and tamarind chutney, yogurt, boiled chickpeas, boiled potatoes, crispy sev, coriander leaves, and some powdered spices makes it an ideal snack or brunch for any time of the day.
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Table of contents
Do you love pakoras and want to try something new with the leftover pakoras? Then you should certainly try this easy, toothsome and scrumptious pakora chaat – it would greatly please your eyes and taste glands simultaneously.
It is a must-try chaat recipe for all chaat lovers out there! Are you ready to make this quick, easy, and fuss-free chaat and enjoy it with your family and friends?
On this page, you’ll get a step-by-step picture and video recipe with all the tips & tricks!
About Pakora Chaat
This crispy, crunchy, tangy, spicy, and easy-to-make snack can be made in 20 minutes. Just reheat pakoras, arrange them on a plate, and top with chutneys, yogurt, and other chaat essentials. Done!
Like other chaat recipes, it pairs deliciously well with a cup of masala chai or coffee. The great thing about this chaat is that it is one of the easiest and most succulent ways to use leftover pakora. You can enjoy the pakoras one day and make chaat the other day.
I have used leftover potato and paneer pakoras for making this chaat, but it can be prepared with any leftover pakoras such as onion pakoda, mix vegetable pakora, gobi pakora, aloo palak pakora, corn pakora, etc. You can even use leftover vada as a base. The thing is, you can use any fritters you have on hand.
Just like the palak patta chaat recipe, you can also make this chaat using fresh pakoras. It’s bliss when you relish it as a tea-time snack or cheat meal, but you can devour it at any time of the day.
Why will you love this recipe
This Pakora Chaat
✔︎ can be made with any leftover pakoras
✔︎ is a combination of spicy, sweet and sour flavors
✔︎ is quick & easy to make
✔︎ can be enjoyed as a chaat, starter, or snack
✔︎ makes a great party or weekend snack
✔︎ is gluten-free, and vegetarian
✔︎ can also be made vegan with slight modifications
✔︎ is ready in under 20 minutes
Pakora Chaat Ingredients
Pakora Chaat is made with very easy and quick 3 different recipes and toppings. Below are the ingredients you will need to assemble leftover pakora chaat at home:
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Pakoras – I have used leftover potato and paneer pakoras, you can use any of your favorite or any leftover pakoras you have. Also, you can make this chaat using freshly fried or air-fried pakoras.
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Tamarind Chutney – I have used sweet tamarind chutney here. You can also use tamarind date chutney for making this chaat.
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Mint Coriander Chutney – I have used homemade mint coriander chutney. It stays fresh for some days in the refrigerator, so you can make the chutney ahead of time.
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Whisked yogurt – I used store-bought thick yogurt here. If you are using homemade yogurt, then blend it in a blender or pass it through the sieve to get a uniform texture.
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Chickpeas – You will need some boiled chickpeas for this chaat. You can either soak and boil chickpeas using this recipe, or use the canned chickpeas.
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Boiled potatoes – I have used boiled potatoes here. You can also use fried potatoes to make them richer.
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Others – For the topping, you will need chopped coriander leaves, chopped onions, pomegranate arils, and some powdered spices such as chaat masala powder, red chili powder, and black salt. You will also need thin nylon sev and any mixture namkeen of your choice.
How to make Leftover Pakora Chaat
Making this Pakora Chaat at home is very easy and simple. If your pakoras and condiments are ready, then it will be ready in 15 minutes. This is how pakora Chaat is made in 2 simple and easy steps.
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Step 1 – Reheat leftover pakoras in an oven or in a stove-top pan until they are crisp again.
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Step 2 – Assemble the chaat by arranging reheated pakoras on a plate. Then top hot pakoras with boiled chickpeas, boiled potatoes, yogurt, chutneys, onions, pomegranate arils, and coriander leaves. Sprinkle with sev, mixture, and spice powders.
Chaat is ready to devour, enjoy it with a hot cup of chai.
For a full list of Leftover Pakora Chaat recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
More delicious Chaat recipes you may also love are:
Rye Crispbread Chaat, Avocado Chaat, Chips Chaat, Corn Chaat, Aloo Tikki Chaat, Chole Aloo Tikki Chaat, Bread chaat 2 Ways, Kala Chana Chaat, samosa chaat, and Dahi vada Recipe (dahi Bhalla), etc.
Toppings variations
For this easy chaat recipe, I have only used chickpeas, potato, onion, sev, and namkeen mixture. You can also add some other veggies, fruits, and a combination of namkeens or a mixture namkeen. Below are some topping ideas for this pakora chaat recipe:
Beans & Vegetables
Boiled peas, boiled kidney beans, or sprouts
Fruits
Sliced green or black grapes, sliced strawberries
Namkeens
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Salted peanuts
Serving suggestion
You can devour this chaat as a mid-day meal, tea-time snack, brunch, or starter, or enjoy it whenever you are craving some tempting chaat.
Tips, tricks, and variations to make the best pakora chaat recipe
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Always assemble the pakora chaat right before serving, or else the pakoras would soak up all the liquid and would turn soggy. You still want the crispiness of the pakoras as the chutneys slowly start to work their way to them, but by then you will have worked your way through it.
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Other than boiled chickpeas and potatoes, you can also add boiled green peas, fried paneer cubes, and fried peanuts to the chaat.
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Chaats are all about the combination of chutneys and spices. I would recommend adding a generous amount of chutneys to make the best pakora-tasting chaat.
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Using whisk yogurt is advised. Also, make sure that the yogurt you are using is chilled. Instead of plain yogurt, you can also use seasoned yogurt like dahi vada.
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You can always adjust the amount of spices according to your taste buds.
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Air-fried or baked pakoras can also be used as a base for this chaat.
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Other than mint cilantro chutney, you can always use other chutneys or kinds of ketchup such as this garlic chutney, coriander chutney, schezwan sauce, mayonnaise, or tomato ketchup.
FAQ
Can I make Pakora Chaat in advance?
Pakoras can be made ahead of time, but you need to assemble the chaat only when you are planning to serve it.
Making the pakoras and chutneys ahead of time is a great option especially when you are making for parties or get-togethers.
Fried pakoras stay fresh for up to 2 days when stored in the refrigerator in an air-tight container. Just reheat the pakoras and assemble the chaat just the way I did.
Can I freeze Pakoras for Chaat?
Yes, you can surely freeze the fried pakoras for up to 2-3 months. To freeze fried pakoras, line a freezer-safe tray/pan with parchment paper and then place cooled pakoras in a single layer on the prepared tray and freeze for 2-4 hours or until they are frozen.
After that, transfer the frozen pakoras to a ziplock bag and freeze them. Whenever you want to eat pakora chaat, then thaw the frozen pakoras at room temperature and reheat them in the oven or in a skillet until they are crisp again. After that, you can assemble pakora chaat.
Can I make Pakora Chaat Vegan?
Yes, you can surely make pakora chaat gluten-free. To make vegan chaat, you need to swap dairy yogurt with a dairy-free alternative. You can also leave out the yogurt.
Is Pakora Chaat Chaat Gluten-Free?
Yes, pakora chaat is a gluten-free recipe. Pakoras are made with chickpea flour and rice flour and both of these flours are gluten-free.
Pakora Chaat (Step-by-step photo instructions)
To reheat the pakoras
- Aarrange leftover pakoras in a single layer on a parchment paper lined baking tray. Bake at 350°F or 175°C for about 15 minutes, or until crispy.
To assemble the chaat
- Place reheated pakoras on a plate. Add boiled chickpeas, boiled and sliced potatoes.
- Pour chilled yogurt over the pakoras. Drizzle with tamarind and mint coriander chutney. Sprinkle with chopped onions, pomegranate arils, chaat masala powder, red chili powder, and black salt.
- Sprinkle with chopped cilantro, sev, and namkeen mixture. Enjoy it immediately with a cup of chai!
Recipe Card
Pakora Chaat [Recipe]
★★★★★
(Rating: 5 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 208 calories | 1 |
INGREDIENTS
For Pakora Chaat
- Leftover pakoras
- 1/2 cup boiled chickpeas
- 1 large potato, boiled & sliced
- 1 cup plain yogurt
- 1 large onion, chopped
- 1/2 cup tamarind chutney (imli ki chutney), or to taste
- 1/2 cup mint coriander chutney, or to taste
- 1/2 cup pomegranate arils
- a handful of nylon or chaat sev
- a handful of any mixture sev
- 1 tablespoon chaat masala powder
- 1/2 teaspoon red chili powder, or as needed
- 1/2 teaspoon black salt, or as per taste
- 3-4 tablespoons fresh coriander leaves, chopped
INSTRUCTIONS:
To reheat the pakoras
- Aarrange leftover pakoras in a single layer on a parchment paper lined baking tray. Bake at 350°F or 175°C for about 15 minutes, or until crispy.
To assemble the chaat
- Place reheated pakoras on a plate. Add boiled chickpeas, boiled and sliced potatoes.
- Pour chilled yogurt over the pakoras. Drizzle with tamarind and mint coriander chutney. Sprinkle with chopped onions, pomegranate arils, chaat masala powder, red chili powder, and black salt.
- Sprinkle with chopped cilantro, sev, and namkeen mixture. Enjoy it immediately with a cup of chai!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Always assemble the pakora chaat right before serving, or else the pakoras would soak up all the liquid and would turn soggy. You still want the crispiness of the pakoras as the chutneys slowly start to work their way to them, but by then you will have worked your way through it.
- Other than boiled chickpeas and potatoes, you can also add boiled green peas, fried paneer cubes, and fried peanuts to the chaat.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/pakora-chaat/
