Jharkhandi Chola Chat
For Boiling
For Panipuri Masala
For Chaat Assembly
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Boil Matar and Aloo
Add 1 cup of matar (dried green peas) and 2-3 medium potatoes (cut into halves) to a pressure cooker. Pour 3 cups of water, ensuring the ingredients are submerged, and add 1 tsp of salt.
Pressure Cook
Close the pressure cooker and cook for 4 whistles until the matar and potatoes are tender.
Dry Roast Spices for Masala
In a pan, add 6-7 dried red chillies, 2 tablespoons of coriander seeds, and 1 tablespoon of cumin seeds. Dry roast them over medium heat until fragrant and slightly browned, about .
Grind Spices
Transfer the roasted spices to a traditional grinding stone (or a mixer grinder) and grind them into a coarse powder. This is your homemade panipuri masala.
Prepare the Base Mixture
In a bowl, add the boiled matar and potatoes. Mash the potatoes lightly with your hands. Add 1 tsp of salt and 1/2 tsp of turmeric powder.
Mix Thoroughly
Mix all ingredients well with your hands until the potatoes are mashed and thoroughly combined with the matar.
Assemble the Chaat (First Layer)
Take a serving leaf bowl. Add a generous portion of the matar and aloo mixture. Sprinkle 2 tablespoons of the freshly prepared panipuri masala and 1/2 tsp of black salt over it.
Add Wet Ingredients
Drizzle 2 tablespoons of curd and 1 tablespoon of tamarind chutney over the mixture.
Add Fresh Toppings
Top with 1/4 cup of chopped onions, 1 tsp of chopped green chillies, 1/4 cup of pomegranate seeds, 2 tablespoons of chopped coriander leaves, and 1/4 cup of sev.
Serve
The delicious Jharkhandi Chola Chat is now ready to be served and enjoyed.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
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