Leftover Pakora Chaat Recipe – Pakoda Chaat – Indian Street Food – 15 Minutes Recipe – Gluten Free

This Leftover Pakora Chaat is a crispy, crunchy, tangy, and mildly spicy tea time snack prepared with leftover pakoras as the base. It is jam-packed with delectable flavors, gorgeous colors, and distinct textures!

The topping of flavorsome green and tamarind chutney, yogurt, boiled chickpeas, boiled potatoes, crispy sev, coriander leaves, and some powdered spices makes it an ideal snack or brunch for any time of the day.

Do you love pakoras, and want to try something new with the leftover pakoras? Then you should certainly try this easy, toothsome and scrumptious pakora chaat – it would greatly please your eyes and taste glands simultaneously.

It is a must-try chaat recipe for all chaat lovers out there! Are you ready to make this quick, easy, and fuss-free chaat and enjoy it with your family and friends?

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Click here for the step-by-step recipe: https://www.mygingergarlickitchen.com/pakora-chaat/
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Ingredients for Leftover Pakora Chaat
☛ Leftover pakoras
☛ 1/2 cup boiled chickpeas
☛ 1 large potato, boiled & sliced
☛ 1 cup plain yogurt
☛ 1 large onion, chopped
☛ 1/2 cup tamarind chutney (imli ki chutney), or
☛ 1/2 cup mint coriander chutney, or to taste
☛ 1/2 cup pomegranate arils
☛ a handful of nylon or chaat sev
☛ a handful of any mixture sev
☛ 1 tablespoon masala powder
☛ 1/2 teaspoon red chili powder, or as needed
☛ 1/2 teaspoon black salt, or as per taste
☛ 3-4 tablespoons fresh coriander leaves, chopped

How to make Leftover Pakora Chaat
To reheat the pakoras
1. Arrange leftover pakoras in a single layer on a parchment paper lined baking tray. Bake at 350°F or 175°C for about 15 minutes, or until crispy.
To assemble the chaat
1. Place reheated pakoras on a plate. Add boiled chickpeas, boiled and sliced potatoes.
2. Pour chilled yogurt over the pakoras. Drizzle with tamarind and mint coriander chutney. Sprinkle with chopped onions, pomegranate arils, chaat masala powder, red chili powder, and black salt.
3. Sprinkle with chopped cilantro, sev, and namkeen mixture. Enjoy it immediately with a cup of chai!

Tips:
1. Always assemble the pakora chaat right before serving, or else the pakoras would soak up all the liquid and would turn soggy. You still want the crispiness of the pakoras as the chutneys slowly start to work their way to them, but by then you will have worked your way through it.
2. Other than boiled chickpeas and potatoes, you can also add boiled green peas, fried paneer cubes, and fried peanuts to the chaat.
3. Chaats are all about the combination of chutneys and spices. I would recommend adding a generous amount of chutneys to make the best pakora-tasting chaat.
4. You can always adjust the amount of spices according to your taste buds.
5. Air-fried or baked pakoras can also be used as a base for this chaat.
6. Other than mint cilantro chutney, you can always use other chutneys or kinds of ketchup such as this garlic chutney, coriander chutney, schezwan sauce, mayonnaise, or tomato ketchup.

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