We Reinvented India’s Street Food With A Fizzy Apple Twist: Here’s How You Can Too, With Cider Chaats
In India, traditionally, chaat is the holy grail of street food. It’s a chaotic mix of sweet, sour, spicy, and tangy, topped off with a satisfying crunch.
Very few people don’t like chaat (and we’re hoping you’re not one of them) because we’re going to delve into marrying the tangy, spicy soul of India's street food with the crisp, refreshing zing of apple cider. Yes, we’re talking Cider Chaats.
Apple cider isn’t just for sipping on a cool day; it’s a versatile ingredient that can bring a much-needed zing to various dishes. Plus, the bubbles add a fun, whimsical element to the entire experience.
Pani Puri With A Cider Kick
To make the cider-infused pani, mix 250 ml of apple cider with 250 ml of chilled water, add 2 tablespoons of tamarind paste, a teaspoon each of roasted cumin powder, chaat masala, and black salt.
Throw in some finely chopped green chilies and fresh coriander leaves. Fill those crispy puris with spiced mashed potatoes and sprouts, then pour in the cider pani.
One bite, and you’ll experience an overwhelming explosion of flavours (in the best way possible).
Bhel Puri With A Cider Twist
Mix together puffed rice, sev, chopped onions, tomatoes, boiled potatoes, and fresh coriander.
For the dressing, combine 60 ml of apple cider with 2 tablespoons of tamarind chutney, a tablespoon of mint chutney, a pinch of chaat masala, and salt to taste.
Toss everything together with a generous squeeze of lemon.
Aloo Tikki With Cider Yogurt
Aloo Tikki gets a bubbly upgrade with cider-infused yoghurt.
Prepare your usual crispy aloo tikkis and set them aside. For the yoghurt sauce, whisk together 200 ml of thick yoghurt with 50 ml of apple cider, a teaspoon of cumin powder, a pinch of salt, and a drizzle of honey.
Top the tikkis with this cider yoghurt, some tamarind chutney, and a sprinkle of pomegranate seeds for a pop of colour and sweetness. The result? A mouth-watering snack that can change the chaat game.
Papdi Chaat With Cider Chutney
Arrange crispy papdis on a plate, and top with boiled chickpeas, diced potatoes, chopped onions, and tomatoes.
For the cider chutney, blend together 100 ml of apple cider with a handful of fresh mint leaves, a tablespoon of tamarind paste, a teaspoon of jaggery, and a pinch of salt.
Drizzle this over the chaat along with some yoghurt and sev.
Pairing these cider chaats with a chilled glass of the same cider used in the recipes can elevate your snacking experience–because sometimes the best things are the most obvious ones.
