Spicy Strawberry Chaat Recipe – Indian Street Food Snack

Last Updated on 5 months ago by Neha Deshmukh

Spicy Strawberry Chaat Recipe – Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s a little bit different, a little bit exciting, and totally delicious. And let me tell you, this Spicy Strawberry Chaat is all that and more! I stumbled upon this recipe a few years ago, trying to fuse my love for Indian street food flavors with fresh, seasonal fruits, and it’s been a hit ever since. It’s surprisingly addictive – sweet, tangy, spicy, and crunchy all in one bite.

Why You’ll Love This Recipe

This isn’t your average fruit salad, trust me. It’s a playful twist on the classic Indian chaat, bringing together the sweetness of strawberries with a burst of savory spices. It’s incredibly quick to make – seriously, 5 minutes is all you need! – and requires no cooking. Plus, it’s a fantastic way to enjoy strawberries in a whole new light. It’s perfect for a quick afternoon snack, a light dessert, or even as a unique appetizer.

Ingredients

Here’s what you’ll need to whip up this delightful chaat:

• 2 cups fresh strawberries
• ½ tsp black salt
• ¼ tsp regular salt
• ½ tsp cumin powder
• ½ tsp chaat masala
• ¼ tsp red chili powder
• 2 tbsp honey or sugar
• 1 tbsp lemon juice
• ¼ cup boondi
• ¼ cup thin sev
• 2 tbsp chopped coriander leaves

Ingredient Notes

Let’s talk about a few key players here, because they really make this recipe sing!

• Black Salt (Kala Namak): Don’t skip this! It has a unique sulfurous aroma that adds a wonderfully savory depth to the chaat. It’s a staple in Indian snacking and really elevates the flavor.
• Chaat Masala: This is the spice blend for chaat. It’s a tangy, savory, and slightly fruity mix that instantly screams “Indian street food.” You can find it at most Indian grocery stores, or online.
• Boondi: These tiny, fried chickpea flour balls add a delightful crunch and a slightly nutty flavor. They’re a classic chaat topping!
• Sev: Thin, crispy noodles made from chickpea flour. They provide another layer of texture and a satisfying crunch. Look for the thin variety – it works best here.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s so easy, you’ll be enjoying this in minutes.

1. First, wash and slice your strawberries into bite-sized pieces. I like them to be about ½ inch thick, but you can adjust to your preference. Place them in a mixing bowl.
2. Now for the fun part – the spices! Add the black salt, regular salt, cumin powder, chaat masala, and red chili powder to the strawberries.
3. Drizzle in the honey (or sprinkle in the sugar) and lemon juice.
4. Gently toss everything together, making sure the strawberries are evenly coated with the spice mixture. Don’t be too rough, you don’t want to mush them!
5. Let the mixture sit for about 5 minutes. This allows the flavors to meld together beautifully and the strawberries to release some of their juices, creating a lovely little sauce.
6. Transfer the seasoned strawberries to a serving plate.
7. Sprinkle generously with crunchy boondi and thin sev.
8. Finally, garnish with fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Strawberry Quality: Use the freshest, ripest strawberries you can find for the best flavor.
• Spice Level: Adjust the amount of red chili powder to your liking. Start with ¼ tsp and add more if you like it spicier.
• Gentle Toss: Be gentle when tossing the strawberries with the spices to avoid bruising them.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Spice Level Adjustment: My friend, Priya, loves a serious kick, so she adds a pinch of cayenne pepper too!
• Sugar-Free Option: Swap the honey for a sugar substitute like stevia or erythritol.
• Fruit Variations: Mango and pineapple work wonderfully in this chaat! My family loves a mix of strawberries and mango during the summer. Just adjust the sweetness accordingly.

Serving Suggestions

This chaat is best enjoyed immediately, while the strawberries are fresh and the sev and boondi are crunchy. It’s perfect on its own as a snack, or you can serve it as a side dish with a light meal. It also makes a surprisingly refreshing palate cleanser between courses.

Storage Instructions

Honestly, this is best eaten right away. The sev and boondi will lose their crunch if stored, and the strawberries will get soggy. However, if you absolutely must, you can store the seasoned strawberries (without the toppings) in an airtight container in the refrigerator for up to a few hours. Add the boondi, sev, and coriander leaves just before serving.

FAQs

Let’s address some common questions:

• Is this chaat best served immediately? Absolutely! The crunch factor is key, and it diminishes over time.
• Can I use other types of sev? You can, but the thin sev provides the best texture. Thicker sev will be too bulky.
• What is black salt and can I substitute it? Black salt (kala namak) has a unique flavor that’s hard to replicate. If you can’t find it, you can use regular salt, but it won’t have the same depth of flavor.
• Can I make this chaat ahead of time? It’s best assembled right before serving. You can prep the strawberries and spices ahead, but don’t combine them until you’re ready to eat.
• Is this recipe suitable for kids? Yes, but you might want to reduce or omit the red chili powder for younger children.

Enjoy this vibrant and flavorful Spicy Strawberry Chaat! I hope it brings a little bit of Indian street food magic to your kitchen. Let me know what you think in the comments below!