Atom Bomb Chaat Recipe
Atom Bomb Chaat is an explosively flavorful and visually striking Indian street food snack. It consists of a large, hollow-fried lentil or potato shell filled with a spicy and tangy mixture of chickpeas, potatoes, yogurt, and chutneys. The filled “bomb” is typically topped with more chutneys, sev, and spices, creating a burst of sweet, spicy, and savory flavors in every bite. True to its name, this chaat delivers an intense taste experience that is both thrilling and deeply satisfying, making it a popular choice for adventurous food lovers
Green Chutney Ingredients
1/2 Cup coriander leaves
1/4 Cup mint leaves (packed)
10-12 NOS curry leaves
1 Tablespoon black salt
1 Tablespoon raw mango (chopped)
5-6 NOS spicy green chilies
10-12 NOS less spicy green chilies
1 Inch ginger
1 Tablespoon roasted chana dal
Salt to taste
2-3 NOS ice cubes
As needed water
Step:1
Add all the ingredients in a grinding jar and grind into a fine chutney , store this in refrigerator and use accordingly
Red Garlic Chutney Ingredients
12-15 NOS Kashmiri red chilies (soaked)
8-9 Cloves garlic
1 Tablespoon jeera powder
1 Tablespoon black salt
50 ml water
Step:1
Add all the ingredients in a mixer grinder and add water as needed , grind to a fine paste . Keep aside to be used later
Sweet Tamarind Chutney Ingredients
1/2 Cup tamarind
150 gm seedless dates
1 Kg jaggery
1 Tablespoon jeera powder
1 Tablespoon Kashmiri red chili powder
1/2 Tablespoon dry ginger powder
1 Tablespoon black salt
A pinch black pepper
Salt to taste
750 ml water
Step:1
Soak the tamarind and dates separately in hot water for 15-20 minutes , further squeeze the tamarind to remove the pulp . Transfer the tamarind pulp and soaked dates in a mixer grinder and grind to a fine paste
Step:2
Now take a wok and , strain the grinder tamarind and dates pulp through a sieve , further , add jaggery and the remaining powdered spices along with salt and pepper , switch on the flame and let the jaggery melt
Step:3
As and when you start to cook , a layer of scum will form , remove the scum with a spoon and cook the chutney for 30 minutes on medium flame , while stirring occasionally
Step:4
Cook until the chutney has reached a thin syrup like consistency . Switch off the flame and allow it to cool down , do not cook for long as it will thicken a bit it cools down . Switch tamarind chutney is ready , as this chutney in bulk and store them in a well sterilized and airtight jar and refrigrate them for a couple of days . Use accordingly
Spial Spice Mix Ingredients
3 Tablespoon cumin seeds
1 Tablespoon black salt
1 Tablespoon chaat masala
1/4 Tablespoon carom seeds
1 Tablespoon salt
2 Tablespoon anardana powder
1 Tablespoon black pepper
Step:1
Set a pan on low heat , add the jeera and dry roast until it darkens in colour and is aromatic once roasted remove it on a plate to cool down once cooled transfer in a grinding jar , further add the remaining ingredients and grind to a fine powder , special spice mix is ready , store in a airtight container and use accordingly
Assembly Filling Ingredients
Boiled potatoes medium to small size as needed
Sprouted moong
Boiled chana
Raw mango (chopped)
Onion (chopped)
Pomegranate seeds
Masala chana dal
Singh dana (peanuts)
Lemon juice
Special spice mix
Fresh coriander
Topping
Green chutney
Red garlic chutney
Sweet tamarind chutney
Nylon sev
Lemon juice
Spice mix
Fresh coriander
Masala chana dal
Singhdana (peanuts)
Raw mango (chopped)
Anardana
Step:1
Now take a small or medium size boiled potatoes and cut in equal halves , further cut the tip of potatoes to make a base , further use a scoop spoon or a small size spoon to scoop out the potatoes and make cavity , reserve the scooped out potatoes to make the filling
Step:2
For making the filling , use the scooped out potato , sprouted moong , boiled chana , raw mangoes , onion , pomegranate seeds , masala chana dal , singhdana , lemon juice , special spice mix and fresh coriander , mix well and fill the boiled potatoes cavity with the filling
Step:3
Further place the potatoes over the plate or the platter , and top it with the toppings , and all the ingredients of the topping and serve immediately you can tweak the topping as per your palate preference