I know you have already started drooling over the name – Kaalan Chaat! This lockdown has made every one of us crave for street style foods. Well, it is time to bring the street style flavors at home. Yes, I have missed all the street foods too and that has made me do this recipe all by myself. So, I thought it would help you also suppress your cravings to some extent atleast.
Kaalan Chaat or Mushroom masala is a very famous street food down in south India. Crispy mushroom-cabbage pakores mixed with some sauces and topped with raw onions and coriander leaves. I know the description itself is making you salivate. (I am drooling too!)
The street vendors use lots of cabbage or cauliflower in place of mushroom and make those pakores. Here, we use an equal proportion of both mushrooms and cabbage. So, maybe the taste might slightly differ because we use an equal quantity of both. To get an accurate taste, may be try replacing most of the mushrooms with chopped cabbage.
Whatever method you use, the result is always an ultimate kaalan chaat that one can never resist. In fact, while frying the pakores, I could never resist them that I ate a few before evening making the final chaat. They were so damn delicious. Every bite of it reminded me of those street food flavors.
Writing the description has made me crave for it so much that I might even make it once again! Oh yeah! I loved them so much that I could never forget the taste.
Whenever I asked my mom to buy me this kaalan chaat, she would instantly refuse saying that it isn’t healthy. But, I got to taste it only once. (Thanks to my friend, though!) And, having it once is enough for you to like it. You know, all street foods have this magic in them that you will fall in love with them the very first time you have it. (What magic do these street vendors have, oooh!)
They taste freaking delicious that we get addicted to it. Oooh, aaah and mmm… these would be our only reaction while having these street foods. What would we do without all these street foods and street vendors? I would seriously go crazyyy! Two months of no street foods has already made me crazy that I wanted to try these immediately at home.
So, for people who are craving for some chaat (like me) and for those who want to try something different, this kaalan chaat is a definite yes! Enjoy them with your family for an evening snack on a rainy day. (or any day and any time for that matter!) Stay safe; stay healthy. Happy cooking and eating!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
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
- finely chopped onions, as required
- lemon juice, as required
Frying the pakores
- Add the finely chopped cabbage and the mushrooms to a mixing bowl.
- 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.
- Add the all purpose flour and the corn flour and mix well with the mushroom. There will be no need to add water.
- Mix to form a wet dough-like consistency.
- Add oil in a kadai on medium flame for deep frying.
- Take spoonfuls of the pakore dough and add in the oil.
- Fry the pakores until golden-brown on all sides.
- Drain them onto a plate and set aside to cool down.
- When the pakores have turned warm, break them into small piees and set aside.
- Meanwhile heat 1 tbsp oil in a kadai.
- Add onions, curry leaves and green chilies and saute until onions turn translucent.
- Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
- Add the spice powders – kashmiri chili powder, coriander powder and the garam masala and saute until the masala is cooked through.
- 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.
- 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.
- Add the fried mushroom pakores and combine it well with the sauce to make sure all the pieces are coated evenly.
- Finally add the coriander leaves and turn off the stove.
- Serve hot with some chopped onions, coriander leaves. Top it off with some crushed corn flakes if you like it.
- 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.