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Ingredients:
For Bread Cups:
6–8 bread slices (white or brown)
Butter or oil for greasing
For the Chaat Filling:
1 cup boiled and diced potatoes
1 cup boiled chickpeas (chana)
½ cup chopped onions
½ cup chopped tomatoes (seeds removed)
2–3 tbsp chopped coriander leaves
2–3 tbsp sweet tamarind chutney
2–3 tbsp green chutney (mint-coriander chutney)
1 tsp roasted cumin powder
½ tsp red chilli powder
½ tsp chaat masala
Salt to taste
Lemon juice (as per taste)
For Garnish:
Nylon sev
Pomegranate seeds (optional)
Chopped coriander
Instructions:
Step 1: Make Bread Cups
Preheat oven to 180°C (350°F).
Trim edges of the bread slices and roll them flat with a rolling pin.
Gently press each bread slice into a greased muffin tray to form a cup shape.
Bake for 10–12 minutes or until golden and crisp. Keep aside to cool.
Step 2: Prepare Chaat Filling
In a large bowl, combine boiled potatoes, chickpeas, onions, and tomatoes.
Add salt, cumin powder, red chilli powder, and chaat masala.
Add green chutney, tamarind chutney, lemon juice, and mix well.
Toss in chopped coriander leaves.
Step 3: Assemble the Bread Chaat Cups
Fill each bread cup with 1–2 spoonfuls of the chaat mixture.
Top with nylon sev, a few pomegranate seeds, and more chutneys if desired.
Garnish with fresh coriander and serve immediately.
Source : Oh Women
