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kaalan chaat

Kaalan Chaat

Abhipriya Raghav
A delicious and the most loved street food with mushrooms (kaalan).
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 2 servings

Ingredients
  

For the pakores

  • 2 cups finely chopped mushroom
  • 2 cups finely chopped cabbage
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp kashmiri chili powder
  • 2 tsp garam masala
  • 1/2 cup all purpose flour / maida
  • 1/4 cup corn flour
  • salt. as required
  • oil, for deep frying the pakores

For the chaat

  • 1 tbsp oil
  • 1 medium onion, finely chopped
  • 1 sprig curry leaves
  • 2 green chilies, cut
  • 1 tbsp ginger-garlic-green chili paste
  • 1/2 tsp kashmiri chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 3 tbsp tomato ketchup
  • 1/2 tsp soya sauce
  • 1/2 tsp red chili sauce
  • 1/4 tsp green chili sauce
  • 1/2 tsp vinegar
  • 1/4 cup water
  • 1 tbsp corn flour
  • salt, as required
  • handful of coriander leaves

To serve

  • finely chopped onions, as required
  • lemon juice, as required

Instructions
 

Frying the pakores

  • Add the finely chopped cabbage and the mushrooms to a mixing bowl.
    kaalan chaat
  • Add the turmeric powder, red chili powder, kashmiri chili powder, garam masala and salt to the mixing bowl and combine it with the rest of the ingredients. Rest for 5 minutes.
    kaalan chaat
  • Add the all purpose flour and the corn flour and mix well with the mushroom. There will be no need to add water.
    kaalan chaat
  • Mix to form a wet dough-like consistency.
    kaalan chaat
  • Add oil in a kadai on medium flame for deep frying.
    kaalan chaat
  • Take spoonfuls of the pakore dough and add in the oil.
    kaalan chaat
  • Fry the pakores until golden-brown on all sides.
    kaalan chaat
  • Drain them onto a plate and set aside to cool down.
    kaalan chaat
  • When the pakores have turned warm, break them into small piees and set aside.
    kaalan chaat
  • Meanwhile heat 1 tbsp oil in a kadai.
    kaalan chaat
  • Add onions, curry leaves and green chilies and saute until onions turn translucent.
    kaalan chaat
  • Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
    kaalan chaat
  • Add the spice powders - kashmiri chili powder, coriander powder and the garam masala and saute until the masala is cooked through.
    kaalan chaat
  • Meanwhile mix all the sauces (tomato ketchup, soya sauce, green chili sauce, red chili sauce and vinegar) in a separate bowl and add this mixture to the kadai. Add salt as per taste and mix well.
    kaalan chaat
  • Now prepare a slurry of 1 tbsp corn flour and 1/4 cup water and add this to the kadai, mix well. Cook until the sauce thickens to the desired consistency.
    kaalan chaat
  • Add the fried mushroom pakores and combine it well with the sauce to make sure all the pieces are coated evenly.
    kaalan chaat
  • Finally add the coriander leaves and turn off the stove.
    kaalan chaat
  • Serve hot with some chopped onions, coriander leaves. Top it off with some crushed corn flakes if you like it.
    kaalan chaat

Notes

  • Cabbage can also be replace with chopped cauliflower.
  • After adding salt to the mushrooms, they will release water. So, while making the dough, do not add excess water as it might turn soggy. 
  • The moisture the mushroom releases while making the dough is enough to bind it.
  • Instead of all purpose flour and corn flour, add besan flour for a healthier version.
  • Instead of the sauces you can also add tomato puree to get a similar taste.
Keyword cabbage, chaat, kaalan, masala, mushroom, pakora, snack