If you are from Karachi, the rambunctious city by the sea, then you like your chaat to be savory not sweet. You also will debate vociferously about who has the best Mixed Plate Chaat and then eat all the chaat anyway. Because even our second best is pretty darn amazing. IMHO. Fellow Chaat Fan? Check out this Chana Chaat, these Bun Kababs and this easy homemade Chaat Masala! Also, if you ever thought Kala Chana Chaat needs a glow up, check this one out!
Flamingo ki Chaat
Now for the longest time Flamingo ki Chaat had been the gold standard for chaat in Karachi. That unassuming place near the iconic boat basin makes a mixed plate chaat with multiple chutneys and components. That recipe by my friend Marium Hosein can be found here on Instagram. This recipe is the lazy mama version. It cuts out some steps and components and results in a dish that is still so so tasty. Here is what I take out - the Boondi (fried fritters) and the ketchup based chutney. Do I miss them? Nope. Do I mind having less to do? Also nope.
What Goes in a Mixed Plate Chaat
a Yogurt base that is sweet with a tough of salty spiced chickpeas boiled cubed potatoes onions papri green chutney tamarind chutney (make your own or storebought) chaat masala a roasted masala sprinkle of zeera, cumin and ajwain. (optional)
What can I make ahead?
In my humble opinion chaat is best with the yogurt is cold and the chickpeas room temperature or warmish. In the interest of that optimal mix (and prepping ahead), I prepare the following components in advance
sweetened yogurt savory chickpeas green chutney onions, sliced and soaked in water to take off the edge boiled potato
Chutneys: Buying and Making
A Mixed Plate Chaat can feel a little involved because of the different components. In my experience while a tangy homemade Imli ki chutney hits the spot, you can easily sub for a store bought one. My personal preference here is a chutney that isn’t very sweet, but you can use whatever you like. Storebought green chutneys usually miss the mark which is why I do recommend making those. They are quick enough to make and while you may have some extra leftover they come in handy with pakoras (mix 2 tbsp of your imli chutney in with any leftover green for total amazingness) or in sandwiches. That said if you know of a green chutney you like and can buy absolutely go for it.
How to Microwave Potatoes
Boiling potatoes can take time. In the interest of saving it just prick your potato all over with a fork and microwave on a plate for 4-5 minutes. Check with a fork to see if it’s tender, if not then microwave another two minutes or until tender. Cool and peel.
Other Pakistani Snack Attack Favorites
Lahori Fried Fish Shami Kabab Dahi Baray Pakora Mix Kalay Chanay Chicken Rolls
Made this chaat? I’d love to hear what you think! Share by rating the recipe directly on the card below by clicking the number of stars you want to give it - and do tag in your recreations over @flourandspiceblog on Instagram!
