Chaat is a favourite Indian street food dish that comes in various forms though the key ingredients are the same. Here is my version called Pomegranate and Chaat Boats aka Aloo Chana Chaat. 

The buttery short crust pastry boats are filled with a moreish Chaat filling and topped with pomegranate, sev & coriander for added texture. It is a perfect dish for the summer and great for entertaining because you can prepare before hand.

To boats are made with Short Crust pastry. I used shop bought one but you can make it at home like I did for my Open Baked Samosa Chaat recipe. You can use whatever shape you like for the boats. Even cupcake moulds would work.

Method for boats

Get your chilled pastry. Line your moulds. Cut your pastry to the size of your mould. It does not need to be accurate at this point. Now gently press down the pastry to the shape of the mould. Cut off the excess with a sharp knife. Using a fork, prick the pastry. Chill for 30 mins then bake at 180 degrees for 15-25 mins until golden brown and cooked. 

Ingredients for the pomegranate Chaat 

• 1 can chickpeas water (drained weight 240g)
• 450g potatoes (I used large jersey royals)
• 1 green chilli
• 4 tomatoes 
• Bunch of coriander
• 1 medium red onion 
• Yoghurt 
• Tamarind Sauce (see recipe here)
• Coriander & Garlic chutney (see recipe here)
• 2 tsp Rajah Chaat Masala 
• Salt to taste
• Pomegranate seeds
• Sev 

Method: 

1. Boil your potatoes with the skin on in salty water. Once cooked, let them cool then peel the skin off. Cut the potatoes into little cubes and set aside. TIP: If you find your potatoes are sticking to the knife, carefully rub some oil on it.
2. Drain the chickpeas then take off the skin. Rubbing them gently should get them off. This makes them taste better
3. Cut the red onion & tomatoes into little cubes, finely chop the coriander and thinly slice the green chilli.
4. In a pan heat some oil and add in the potatoes, chickpeas, 1 tsp of chaat masala and some salt. Cook on medium heat for about 10-15 minutes, tossing regularly. Lightly cooking the potatoes and chickpeas ensures you get rid of any excess moisture and coats them well.
5. Once the potatoes & chickpeas are cool, add in the onions, tomatoes, coriander (leave a bit on the side for the garnish) & green chilli. Now add in about 4 tbsps of yoghurt, 2 tbsp of tamarind sauce and 3 tbsps of coriander & garlic chutney. You can add more if you want. It just depends on individual tastses. You want enough yoghurt to coat the chaat but not too much to make it runny. 

assembly

Craefully place the mixture into your boats and then garnish with pomegranate, sev, coriander, coriander & garlic chutney and tamarind sauce. Finish off with a sprinkling of Chaat Masala. Serve and enjoy.

Each bite is an explosion of flavour and these Pomegranate Chaat Boats are totally irresistible.

The boats can be prepared before hand and stored in an air tight container. You can prepare the potatoes & chickpeas mix before hand and chill this for a day.

Should you have any questions drop me a message.

Neha