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Indian

Kulle chaat

Vegetarian

कुल्ले चाट · kulle cāṭ

Old Delhi's hollowed-out cups of boiled potato, cucumber, tomato and banana, filled with spiced chickpeas and pomegranate and finished with lemon and chaat masala.

Kulle chaat is an Indian salad, ready in about 1 hour and made with potato, cucumber and tomato. It serves 4 and is rated easy to cook.

Start cooking
Kulle chaat: hollowed potato, tomato and cucumber cups filled with chickpeas and pomegranate
Photo: Anwesha394 / Wikimedia Commons · CC-BY-SA-4.0
Prep
25 min
Cook
20 min
Rest
15 min
Total
1 h
Serves
4
Level
Easy
Calories
180

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in their skins until just tender, then cool, peel and halve them.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Using a small spoon or melon baller, scoop out the centres of the potato (opens in a new tab) halves, cucumber (opens in a new tab) rounds, tomato (opens in a new tab) halves and banana (opens in a new tab) chunks to make little cups. Chop the scooped-out flesh finely.

    • 15 min
    Tomatoes being diced on a board
    How it looks · Photo: Mayara Caroline Mombelli on Pexels

  3. Step 3

    Mix the chickpeas (opens in a new tab) and chopped scooped flesh with half the lemon juice (opens in a new tab), chaat masala (opens in a new tab), cumin (opens in a new tab) and salt.

    • 3 min

  4. Step 4

    Fill each cup with the chickpea (opens in a new tab) mix, top with pomegranate seeds (opens in a new tab), sprinkle with the remaining chaat masala (opens in a new tab) and lemon, and finish with coriander. Serve straight away.

    • 5 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Old Delhi (Chandni Chowk), Delhi, India · Commonly attributedAssociated with chaat stalls in Old Delhi's Chawri Bazaar and Chandni Chowk.More food from India
Dish
Snack · Salads · Street food · Appetizers & starters
Cooking method
Boiled, No-cook
Taste
tangy, fresh, fruity, savoury
Diet
Vegan · Dairy-free · No nut ingredients · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-fibre · Low-fat · DASH-style
Worked out from the ingredients. How labels work
Good for
Street food · Festive & celebration · Child-friendly
Cook more with
Potato · Cucumber · Tomato · Chaat masala · Banana · Chickpeas
Techniques
Boiling

Allergens

  • May contain: Wheatfrom chaat masala
  • May contain: Glutenfrom chaat masala

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

180 kcal per serving

Estimated

1 serving ≈ 282 g · recipe makes 4

Where the energy comes from

  • Protein 12%
  • Carbohydrate 81%
  • Fat 8%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy180 kcal64 kcal
Protein5.7 g2 g
Carbohydrate38.6 g13.7 g
Net carbohydrate31.8 g11.3 g
Sugars10.1 g3.6 g
Added sugars0 g0 g
Fibre6.8 g2.4 g
Fat1.6 g0.6 g
Saturated fat0.2 g0.1 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium377 mg134 mg
Salt equivalent0.9 g0.3 g
Vitamins & minerals per serving
Potassium
825 mg
Calcium
48 mg
Iron
1.9 mg
Magnesium
56 mg
Vitamin A (RAE)
28 µg
Vitamin C
36 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
55 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves.
  • Chaat masala: Curry powder (FDC 170924) used as a stand-in for the tangy blend of amchur, black salt, cumin and pepper; real chaat masala also carries a lot of salt, so sodium is understated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cut a thin slice off the base of each cup so it stands upright.

Common mistakes

  • Over-boiling the potatoes — they crack when hollowed. Cook them just tender.

Serve with

  • Serve on a platter as a party starter.

Storage

  • Assemble just before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, boiled, peeled, halved and hollowed2 piece · 400 g
  • Cucumber, cut into 4 thick rounds and hollowed0.5 piece · 150 g
  • Tomato, halved and hollowed2 piece · 240 g
  • Banana, cut into 4 thick chunks and hollowed1 piece · 118 g
  • Chickpeas, cooked, drained120 g
  • Pomegranate, seeds60 g
  • Lemon juice2 tbsp · 31 g
Used in steps 1, 2, 3, 4

Masalas in this recipe

Make the masala first, then come back to finish the dish.

  • Dry spice blend

    Chaat masala

    This recipe uses 1½ tsp (3.7 g for 4 servings).

    Make Chaat masala

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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