Baked Honey Chaat
910
reads
About Baked Honey Chaat
Baked Honey Chaat is a delightful fusion snack that brings the vibrant flavors of Indian street food to your kitchen in a healthier, oven-baked form. This unique recipe uses a luscious honey base, paired with fresh vegetables, creamy hung curd, and tangy sauces for an irresistible medley of tastes and textures.
Each bite offers a satisfying crunch and a burst of sweet, spicy, and tangy notes, all while skipping the deep fryer. Perfect for guilt-free snacking, Baked Honey Chaat is a creative twist on classic chaat that will transport you to your favorite street food stall, right from the comfort of your home.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 1 / Vegetables (sweet potato, beans, cauliflower, peas, mushroom, carrot- 1 cup ( marinate with butter ), or potato chopped like potato)
- 2 tbsp Hung Curd (hungcurd)
- 2 tbsp Mayonnaise
- 1 tbsp Sauce (syzawan)
- 2 tbsp Green Chutney
- 1.5 tsp Salt (or as per taste)
- 1 tsp Butter
- 4 Papdi (numbers)
- 2 tbsp Honey
- 1 tsp Paprika
Garnishing
Advertisement - continue reading below
Instructions
- Preheat the oven at 180'C marinate the vegetable with butter and bake for 15 minutes. For green chutney- (Mint leaves- 1/4 cup, coriander leaves- 1/4 cup, green chilli- 1 number, Salt to taste, Honey- 1 tablespoon) - grind all the ingredients till
- Fine paste. For honey sauce - (Honey - 2 tablespoon, lemon juice- 1/2 tsp, paprika- 1 tsp)- Heat a pan add honey, paprika after 1 min add lemon juice, Honey sauce is ready.
- FOR ARRANGING: In the baked vegetables add hung curd, mayonnaise, schezwan sauce and mix it well. Place it in a plate and lawyer it with little Honey sauce, vegetables then green chutney and then revise the process again till a small tower. Garnish
- with potato fries and design the surrounding with honey sauce, green chutney and pomegranate seeds.
Recipe Notes
Additional Tips
- For an added crunch and visual appeal, sprinkle a handful of roasted peanuts or baked sev on top just before serving.
- If you prefer a vegan version, substitute hung curd and mayonnaise with vegan yogurt and vegan mayo; use maple syrup or agave nectar in place of honey.
- To keep the chaat from getting soggy, assemble and bake the base first, then drizzle the sauces and add fresh herbs (like coriander and mint) right before serving.
- For a smoky flavor reminiscent of street-side chaat, briefly char some of the vegetables (like bell peppers or corn) under the broiler before adding them to the mix.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 91kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Sodium: 1710mg | Sugar: 18g
Related Posts You May Like
-
-
-
-
Baked Katori Chaat
643 reads
-
Lobia Chaat / Black Eyed Peas Chaat
1052 reads
-
Visit Our Store
Culinary Stories
Articles: 2596 Comments
Leave a Reply
You must be logged in to post a comment.
This is amazing! Excited to make it.
This looks divine! Can’t wait to make it.
What a delightful recipe! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
This is surely a unique and innovative Recipe to try.
This looks perfect! Thanks for posting.