Uttharakhand Chakotra chaat
Assamese Robab Tenga
Make it the Bengali way Batabi lebu makha
Here is a bit more about the ingredients
Black salt – with a sulphurous pungent smell, the Himalayan black salt is an essential ingredient in chaat recipes. The iron compounds in it give a deep colour to this rocks salt, which upon grinding becomes a pink powder.
Green garlic – the young, not mature garlic is the green garlic. It is a winter harvest and used a lot of Pahadi cooking. I did not have access to green garlic so have substituted it with garlic scapes.
Green chilli – the heat from the chilli is essential to this chaat recipe. So use Serrano or Bird’s eye chilli to make this recipe. If you are not a fan, remove the seeds from the Serrano pepper and use it.
- 2 cups pomelo
- 1 medium green chilli
- 2-3 pieces black salt
- 4-5 garlic scapes
- Seperate the pomelo segments and remove the pearls.
- Separate out the pearls as much as you can and not have clumps.
- Add to a mixing bowl.
- Pound together the black salt, green garlic scapes and the green chillies.
- Mix this with the pomelo.
- The chaat is ready.
Expert tip to get the perfect chaat each time
The key point in balancing the flavours in all these recipes is to first taste the pomelo and decide how sweet it is. You should also note the tangy taste and the bitter flavours. This is what we are looking at to create a balance when we make the Indian pomelo salad.
More recipes with pomelo
Pomelo raita – the cooling combination of pomelo in spiced yogurt.
Kambili naranga achar – A spicy pickle with pomelo.
Citrus punch – Get the best of juiced pomelo in this citrus blend.
If you are looking for a chaat recipe here are a few.
Pineapple chaat- Bengaluru style pineapple with sweet and spicy notes.
Tomato slice chaat – Slice up some tomatoes ad add all the chaat elements to make a quick snack chaat.
Strawberry bhelpuri – A unique blend of sour strawberries and crunchy murmura.
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