Famous Karachi style chaat that is creamy, crunchy, tangy, salty, spicy, sweet. It's the equivalent of a party in your mouth that you never want to leave. Check out this well loved recipe below!
If you are from Karachi, the rambunctious city by the sea, then you like your chaat to be savory not sweet. You also will debate vociferously about who has the best Mixed Plate Chaat and then eat all the chaat anyway. Because even our second best is pretty darn amazing. IMHO.
Fellow Chaat Fan? Check out this Chana Chaat, these Bun Kababs and this easy homemade Chaat Masala! Also, if you ever thought Kala Chana Chaat needs a glow up, check this one out!
Flamingo ki Chaat
Now for the longest time Flamingo ki Chaat had been the gold standard for chaat in Karachi. That unassuming place near the iconic boat basin makes a mixed plate chaat with multiple chutneys and components. That recipe by my friend Marium Hosein can be found here on Instagram.
This recipe is the lazy mama version. It cuts out some steps and components and results in a dish that is still so so tasty.
What can I make ahead?
In my humble opinion chaat is best with the yogurt is cold and the chickpeas room temperature or warmish. In the interest of that optimal mix (and prepping ahead), I prepare the following components in advance
- sweetened yogurt
- savory chickpeas
- green chutney
- onions, sliced and soaked in water to take off the edge
- boiled potato
Chutneys: Buying and Making
A Mixed Plate Chaat can feel a little involved because of the different components. In my experience while a tangy homemade Imli ki chutney hits the spot, you can easily sub for a store bought one. My personal preference here is a chutney that isn't very sweet, but you can use whatever you like. The same goes for green, I love homemade, but you do you.
Made this chaat? I'd love to hear what you think!
Mixed Plate Aloo Chana Chaat - Street Style
Ingredients
Sweetened Yogurt
- 2 cups yogurt
- ¾ tbsp sugar
- ½ tsp salt
- ¼ cup water
Green Chutney
- ½ bunch cilantro washed and ends trimmed.
- ½ cup mint (skip it if you don't have any)
- ½ tsp cumin powder
- ½ tsp salt
- 2-3 green chilies
- 1 tbsp lemon juice
- 1 garlic clove chopped (optional)
Chanay/Chholay
- 1 ½ cups chickpeas (one can)
- 3 tbsp oil
- ½ tsp nigella seeds (kalonji)
- ½ tsp mustard seeds (rai)
- ½ tsp chili flakes
- ½ tsp cumin powder
- ½ tsp chili powder
- ½-1 tsp salt (if there's not salt in your chickpeas then 1 otherwise ½)
- 3 tbsp strained tamarind pulp or 2 tbsp tamarind chutney
- ½ tbsp chaat masala
Other Add Ins
- 1 onion, thinly sliced and soaked in water
- 1 potato boiled and cubed into 1 cm pieces (average sized, about 4-5 inches)
- cilantro for garnish
- 1-2 minced green chilies
- chaat masala
- papri - about ½ a cup
- tamarind chutney
Optional Dry Masala (see notes)
- 1 tbsp dry roasted and coarsely ground cumin and coriander
- 1 tsp ajwain (carom)
- 1 tsp chilli flakes
Instructions
- Whisk the yogurt ingredients and set aside. If you feel the yogurt is very thick then add ¼ cup more water.
- Blitz the green chutney ingredients in a mini blender along with 2-3 tbsp of water. Adjust seasoning if needed.
- Mix your dry masala (if making) and set aside.
- Heat the oil in a small pan for the chickpeas on medium heat
- When the oil is hot add the mustard seeds and nigella seeds.
- Add the chili flakes, give it a quick stir and add the chickpeas
- Now add the salt, chili powder, cumin powder and ½ cup of water and cook on low heat till the chickpeas are tender. If they start to dry up then add more water - you want the mixture to have some liquid.
- When the chickpeas are tender mix in the chaat masala and set aside.
- Assembly: You can start with yogurt first or just layer chickpeas then potatoes then yoghurt. Follow these with your chutneys, sliced onions, papri, chaat masala and/or extra dry masala, cilantro and green chilies. Serve with extra chutneys and chaat masala on the side
Notes
Aaiza Kazi says
Always the best with you, Sarah! I can make a recipe trusting blindly that it’ll hit the spot. Thank you!
Sarah Mir says
Thank you Aaiza!!! SO SO glad to hear that!!! Makes my day!
sarah Mehmood says
Best chaat recipe !
Sarah Mir says
Glad you think so! Thanks for the review!
Sana says
One of the best chaat that I have ever tried and I’m not looking for any other recipe after this one. Super delicious
Sarah Mir says
ALRIGHT! That makes me SO happy - thank you!
Marriam says
Hi Sarah,
How many servings do you think this makes?
Sarah Mir says
Marriam it depends on appetites but I would say 4-6 I think!
Kiran says
Making this for the… not sure as I’ve now made this countless times! It’s sooo good! I’m having trouble rating but this is definitely a 5 star recipe! Thanks for sharing 🙂
Sarah Mir says
That is SO SO kind - thank you Kiran!
Noma Khan says
Do you have a chat masala recipe plz
Sarah Mir says
not yet sorry!
Anam Waheed says
Why don't you post a video of yourself making it? Gets way easier this way!
sarahjmir@gmail.com says
I’ll put it on my to do list 😀
Jalal says
I tried this today and turned to be very delicious - family enjoyed it. I didn't add dry masala which could have perhaps enhanced the taste further.
sarahjmir@gmail.com says
I am so glad you enjoyed it! yes the dry masala adds a little more flavour, but I too skip it when I don't have roasted coriander and cumin on hand!