Zero oil Kachalu chaat | Vegan Taro root salad
Zero oil Kachalu chaat | Vegan Taro root salad is a delicious street food recipe that is gluten-free, made of boiled taro root, chopped onions, tossed in a dressing made of Imli ki khatti meethi chutney and some basic Indian spices. It's delicious evening snack or as a side with your main meal.
Servings 2
Ingredients
- 6-8 Kachalu/Taro roots/Arbi/Colocasia
- 1 red onion finely chopped
- 1 green chili finely chopped to taste
- 2-3 tablespoon date and tamarind chutney to taste
- 1/2 teaspoon Kashmiri red chilli powder
- 1 teaspoon chaat masala
- 1 teaspoon roasted cumin powder/Bhuna jeera powder
- Salt to taste
- handful cilantro/coriander coriander leaves finely chopped
- Fresh pomegranate seeds for garnishing, optional
Instructions
- At first wash kachalu twice or thrice nicely to remove dirt. If required soak them in water for good 10 minutes. Then rub and wash thoroughly.
- In a pressure cooker add enough water and salt. Bring it to boil. Drop Kachalu and boil them for 2 whistles on high flame. Switch off the flame and let the pressure release naturally.
- Once cooled remove and peel them and cut into medium thick round pieces in a bowl. Now, add red chili powder, roasted cumin powder and chaat masala as per your taste.
- Then add finely chopped green chilies in it. Then drizzle Imli ki khatti meethi chutney
- followed by coriander leaves. Garnish with pomegranate pearls. Your Kachalu Ki Chaat is ready to devour.
Notes
1. If you wish to have this during Navratri, do omit onions.
2. Don't add imli ki chutney all at once, as everyone has their liking, some would want more and some want less.
3. Adjust the amount of chilli (green and red) according to your preference.
4. This salad/chaat tastes good warm or cold equally.