Indulge yourself in a lip-smacking platter of bread chole chaat. Pair it with a cup of masala chai for that perfect evening pick-up.
When we make channa masala, we always double the quantity. This is for a sneaky reason. If there is leftover chole(channa masala), we can have the yummiest bread chole chaat the next day!! Think of it, the buttered toast topped with the lip-smacking channa masala further embellished with chaat chutneys, sev, bits of onion and tomato etc. While picturing this itself my tummy is hyperactive, so as soon as I get this image, I am tucking in this plateful.
Layer up this bread chole chaat.
The bread chole chaat is all about the melange of flavours and textures.
Bread – personally I love a bite-sized crispy for this chaat. The crusty bread holds the juices better than a soft regular slice. The toast replaces the papadi that is common to chaats. If not, you can use, grilled sourdough bread too.
The chole masala- from the previous post the channa masala recipe remains the same. While it is left over, the gravy thickens a bit more now. This is perfect take this chaat. In summer I love chilled channa masala to top the chaats. This however tones down the spices. Warm chole certainly has more oomph than the colder one.
Chaat chutneys– The key elements of chaats are the chutneys. The sweet tamarind chutney and the green chutney create a clever contrast thereby tantalising the tastebuds. Both the chutney recipes are already on this blog.
Dahi or yogurt- in the summer months, we add a few teaspoons of creamed natural yogurt to top this chaat. The soothing yogurt is gut friendly and protects from the heat of the spices too. This is totally optional as you can just make the chaat without it.
Salad- a quick kachumber or just some chopped tomato sbd onions will add the fresh element. Don’t forget the fresh coriander leaves needed.
Chaat masala – There is no chaat without chaat masala. Whether you make your own or enjoy storebought one, don’t skip this ingredient. Here is our recipe for a homemade version that keeps long and can be used in all chaats.
Sev -the fried chickpea noodles makes the crunchy perfect topping needed for this recipe. Nylon sev. is best for chaats, however, the slightly thicker versions are fine too.
Bread chole chaat
- 6 slices Wholemeal bread use toasted bites if you like. This is what we have used.
- !/4 cup channa masala
- 1/4 cup low fat yogurt
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- 2 tbsp kachumer salad
- 2 tbsp sev store bought
- 1 tsp chaat masala
- 1/2 tsp red chilli powder
- 1 tsp coriander leaves
- Cut the slices into 1 inch cubes
- On a plate arrange the slices of bread or the crisp toast.
- Onto each slice add a teaspoon of Channa masala.
- Add half a teaspoon of yogurt each.
- On top of this add a touch of both the chutneys.
- Layer up with the salad.
- Sprinkle the sev, chaat masala, red chilli powder and coriander leaves on the chaat.
- Serve immediately.
Setting up the bread chole chaat ahead
The bread chole chaat is not a recipe you want to set up ahead as the toast absorbs the liquids and becomes soggy. So prep up all the ingredients separately and store them. The channa masala, the chaat chutneys, the yogurt and the kachumber salad can stay in the fridge. The rest have a good shelf life. To assemble as you need to get the perfect.
If you have leftover rajma masala instead of chole, you could use that to create this chaat. Leftover chole can be used to make stuffed curry buns that are perfect for lunch.
The crisp toast, the soft channa masala, the spicy tangy chutneys, dahi, and the crunch sev all contribute to making this chaat irresistible. Hereafter I am sure will make some excuse to get some extra channa masala done so you can enjoy this chaat too.
While you are here, we have a few fun chaat recipes.
Nippatu Masala chaat
Thank you for staying with us. See you at the next post.