Vegetable Chaat Salad: Fresh Indian Recipe
Vibrant & Refreshing Salads.
A fresh Indian salad bursting with savory, sweet, and tangy flavors. A perfect light meal or vibrant appetizer.
I remember the first time I had real chaat from a street vendor. The sounds, the smells, the quick, artful way he assembled everything. It was pure magic. I wanted to bring that feeling home, but in a way that felt a little lighter, a bit more like something you could eat on a warm afternoon. So, this salad was born. It’s my little piece of that memory, a taste of that bustling energy, right in my own quiet kitchen.
Why This Salad Feels So Special
- •It's a beautiful explosion of flavors – sweet, tangy, spicy, and savory.
- •The textures are just wonderful, from the soft potatoes to the crunchy sev.
- •So quick to put together, especially if you use store-bought chutneys.
- •It feels vibrant and nourishing, a salad that actually fills you up.
- •It's endlessly adaptable. You can add or subtract veggies as you like.
- •Looks so impressive and colorful on the table.
Wow, this is my new favorite salad! It’s so incredibly flavorful and refreshing. I never thought a salad could be this exciting. That mix of chutneys and spices is just... perfect. My family asks for it all the time now.
Essential Ingredient Guide
- Chaat Masala: This is the heart of the recipe. It’s a unique spice blend with a tangy, slightly funky flavor from black salt and dried mango powder. You just can't substitute it.
- Tamarind Chutney: This provides the sweet and sour backbone. Using a good quality store-bought one is a fantastic shortcut that I use all the time.
- Sev: These are crunchy, fried chickpea flour noodles. They add that essential crunch at the end. Don't skip them! Sprinkle them on right at the last second.
Complete Cooking Process
- Boil the potatoes until they are tender but still hold their shape. Let them cool completely before peeling and cubing. This helps them not fall apart.
- While potatoes cook, finely dice your cucumber, onion, and tomatoes. Deseeding the tomatoes keeps the salad from getting watery.
- Rinse and drain your chickpeas well.
- In a big bowl, combine all your prepped vegetables and the chickpeas.
- Sprinkle over all the dry spices: chaat masala, cumin, chili powder, and salts. Mix gently.
- Just before serving, drizzle with the wet chutneys. This is key to keeping everything from getting soggy.
- Once dressed, transfer to your serving dish.
- Now for the fun part. Garnish with a generous handful of sev, fresh cilantro, and pomegranate arils.
- Serve with lime wedges for that final burst of freshness.
A Few Common Questions
→Can I make this salad ahead of time?
You can prep the components ahead of time! Keep the chopped veggies, boiled potatoes, and dressings separate in the fridge. Assemble and garnish right before you plan to eat to keep it fresh and crunchy.
→Where can I find chaat masala and sev?
You can find them in the international aisle of most large grocery stores, at any Indian grocery store, or easily online. They are worth seeking out for the authentic flavor.
→What other vegetables can I add?
This salad is very forgiving. You could add steamed corn, sprouted mung beans, or even finely chopped raw mango when it's in season for extra tang.
→Is this recipe spicy?
You have complete control. The heat comes from the red chili powder and sometimes the green chutney. Start with a small amount of chili powder and add more if you like.
Vegetable Chaat Salad: Fresh Indian Recipe
Make vegetable chaat salad! This fresh Indian salad is a mix of savory, sweet, and tangy flavors. Perfect for a light meal or appetizer.
Timing
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Salad Base
- 012 medium potatoes, boiled, peeled, and cubed
- 021 can (15 ounces) chickpeas, rinsed and drained
- 031 large cucumber, finely diced
- 041 medium red onion, finely chopped
- 052 medium tomatoes, deseeded and finely diced
- 061/2 cup pomegranate seeds
For the Dressings & Spices
- 011/4 cup tamarind chutney (store-bought or homemade)
- 021/4 cup mint-coriander chutney (store-bought or homemade)
- 031 tablespoon chaat masala
- 041 teaspoon roasted cumin powder
- 051/2 teaspoon red chili powder (or to taste)
- 061/2 teaspoon black salt (kala namak), optional but recommended
- 07Salt to taste
For Garnish
- 011/2 cup sev (crispy chickpea noodles)
- 021/4 cup chopped fresh cilantro
- 031 fresh lime, cut into wedges
Instructions
First, prepare your base. In a large mixing bowl, combine the boiled and cubed potatoes, rinsed chickpeas, diced cucumber, red onion, and tomatoes. Gently toss everything together.
Now for the flavor. Sprinkle the chaat masala, roasted cumin powder, red chili powder, and black salt (if using) over the vegetable mixture. Give it another gentle toss to coat everything evenly.
Just before you’re ready to serve, drizzle the tamarind chutney and the mint-coriander chutney over the salad. Mix it all up until everything is lightly coated. Don't overmix.
Taste the salad and adjust the salt or spices if needed. Sometimes it needs a little more chaat masala or a pinch more salt.
Transfer the salad to a serving platter or individual bowls. Sprinkle generously with the sev for that lovely crunch, fresh cilantro, and the bright pomegranate seeds.
Serve immediately with lime wedges on the side for squeezing over. The crunch is best when it's fresh!
Notes & Tips
- 1Using good quality store-bought tamarind and mint chutneys is a wonderful time-saver and they taste fantastic.
- 2If you can't find sev, you can crush some plain potato chips or papdi for a similar crunch.
Tools You'll Need
- •Chop all your vegetables to a similar, bite-sized piece. It makes for a better texture and look.
- •Don't dress the salad until you are absolutely ready to serve. The sev will get soft otherwise.
- •Always taste and adjust the seasonings. You might prefer it more tangy or more spicy.
- •Use cooled potatoes. Warm potatoes can become mushy when you mix them.