Cucumber Chaat Recipe – Potato & Pomegranate Indian Appetizer

Last Updated on 3 months by Neha Deshmukh

Cucumber Chaat Recipe – Potato & Pomegranate Indian Appetizer

Hey everyone! If you’re looking for a super refreshing and flavorful snack, especially during those warm days, you have to try this Cucumber Chaat. It’s a delightful mix of textures and tastes – crunchy cucumber, soft potatoes, bursts of pomegranate, and a tangy-sweet kick. I first made this for a summer get-together and it was gone in minutes! It’s become a family favorite ever since.

Why You’ll Love This Recipe

This Cucumber Chaat is seriously addictive. It’s quick to put together (under 15 minutes!), requires minimal cooking, and is packed with flavor. It’s the perfect appetizer, snack, or even a light lunch. Plus, it’s naturally gluten-free and easily made vegan. Honestly, what’s not to love? It’s a vibrant, healthy, and incredibly satisfying treat.

Ingredients

Here’s what you’ll need to make this delicious Cucumber Chaat:

• 3 medium cucumbers
• 1 medium boiled potato (about 150g)
• ⅓ cup pomegranate seeds (about 60g)
• ⅓ cup boiled black gram (about 80g)
• ½ tsp black salt
• ½ tsp roasted cumin powder
• 2 tbsp lemon juice
• 1 tsp imli sonth chutney
• Mint sprigs, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chaat.

• Imli Sonth Chutney: This is key to the authentic flavor. It’s a sweet and tangy chutney made from dried mango powder (imli) and ginger (sonth). You can find it at most Indian grocery stores. Regional variations exist – some are spicier, some sweeter. I prefer a slightly tangy one!
• Pomegranate Seeds: Fresh pomegranate seeds are a must! They add a beautiful burst of sweetness and texture. Don’t skimp on these – they really make the chaat.
• Cumin Powder: Use good quality, freshly roasted cumin powder for the best aroma and flavor. Pre-ground can work in a pinch, but freshly roasted is always better.
• Black Salt (Kala Namak): This adds a unique, slightly sulfurous flavor that’s characteristic of Indian chaats. It’s worth seeking out!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. First, peel the cucumbers and cut them into 4-5 pieces lengthwise.
2. Now, carefully hollow out the centers of the cucumber pieces using a melon baller or a small spoon. Be gentle – you want to create little cups, leaving the base intact.
3. In a bowl, combine the diced boiled potato, pomegranate seeds, boiled black gram, black salt, roasted cumin powder, lemon juice, and imli sonth chutney.
4. Give everything a good mix, and taste! Adjust the seasoning if needed – maybe a little more lemon juice for tanginess, or a pinch more black salt.
5. Carefully scoop the potato mixture into the cucumber cups.
6. Arrange the filled cucumber cups on a plate and garnish with fresh mint sprigs.

Expert Tips

• Don’t overfill the cucumber cups! You want to be able to eat them in one or two bites.
• If you’re short on time, you can use pre-boiled potatoes and black gram.
• For extra flavor, you can add a sprinkle of chaat masala on top.
• Make sure your cucumbers are firm and fresh for the best texture.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your imli sonth chutney to ensure it doesn’t contain any honey or dairy.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment (Adding Green Chilies): My friend Priya loves a spicy kick, so she always adds a finely chopped green chili to the potato mixture.
• Festival Adaptation (Serving during Teej or Janmashtami): This chaat is a popular offering during festivals like Teej and Janmashtami. It’s light, refreshing, and considered auspicious.

Serving Suggestions

Serve this Cucumber Chaat immediately for the best crunch. It’s fantastic as an appetizer, a snack with your afternoon tea, or even as a light lunch. It pairs beautifully with a glass of lassi or a cup of masala chai.

Storage Instructions

Honestly, this chaat is best enjoyed fresh. The cucumbers will start to soften and release water if stored for too long. However, you can prepare the potato mixture ahead of time and store it in an airtight container in the refrigerator for up to a day. Assemble the chaat just before serving.

FAQs

Let’s answer some common questions!

What is imli sonth chutney and where can I find it?

Imli sonth chutney is a sweet and tangy chutney made from dried mango powder (imli) and ginger (sonth). You can find it at most Indian grocery stores, or you can make your own!

Can I make this chaat ahead of time?

You can prepare the potato mixture ahead of time, but it’s best to assemble the chaat just before serving to maintain the cucumber’s crunch.

What type of cucumber works best for this recipe?

English cucumbers (the long, thin ones) work best because they have fewer seeds and a thinner skin. But any firm cucumber will do!

Can I substitute the black gram with another legume?

You can try substituting the black gram with chickpeas or white chickpeas (chana), but the flavor will be slightly different.

How can I adjust the sweetness and tanginess of the chaat?

Adjust the amount of lemon juice and imli sonth chutney to your liking. Add more lemon juice for tanginess, and more chutney for sweetness.

Enjoy making (and eating!) this delicious Cucumber Chaat. Let me know how it turns out in the comments below!