Chai, Chaat & Chutney: A Street Food Journey Through India by Chetna Makan

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Notes about Recipes in this book

  • Tamarind chutney

    • pomona on June 09, 2019

      why won't this note save as not a personal note?

    • Foodycat on August 20, 2018

      Excellent. A very well-balanced sweet/salty/sour/hot blend. I drizzled it on bhelpuri, but I might have to make some other snacks as an excuse to eat it.

    • rhughes24 on December 29, 2021

      A great, flavorful tamarind chutney. I usually end up adding more water to thin it, as this comes out quite thick.

  • Misal pav

    • Yildiz100 on March 08, 2021

      400 ml water looked like too much at first but it thickened up nicely. Just watch the salt! I reduced to 1/2 tsp and it was plenty. Also, instead of adding the cooked potato at the same time as the tomato and water, I waited until the tomato and water had simmered a bit. I didn't want the potato to boil for too long and break down into a puree. Used a few spoons of canned tomato puree instead of fresh tomato and kidney beans instead of 3 bean salad. Next time I would double the recipe.

  • Chaat masala

    • inflytur on October 31, 2019

      It isn’t difficult to make this spice mixture yourself.

  • Sticky Bombay chicken

    • inflytur on October 15, 2019

      Great. Chetna says to remove the skin but I plan to try skin on because I suspect the crispy skin would make the dish even better.

  • Masala chana chaat

    • inflytur on October 31, 2019

      A brighter version than what I get from my local takeouts. Delicious. Let onions sauté until golden before adding tomatoes and let the combination deepen in color before adding chickpeas. Blending the vegetables first is a nice touch.

  • Chole

    • inflytur on April 21, 2020

      I made this after Ms Makan posted a video of preparing a version prepared in a pressure cooker with dried chickpeas. The flavor is rich, complex and not too spicy. It is definitely worth the time to look at the video before starting.

  • Tawa paneer

    • inflytur on October 22, 2019

      Absolutely delicious although spicier than other curries I’ve made out of this book. Next time I’ll use half the amount of chilli powder or the green chilli.

  • Masala papads

    • mjes on July 23, 2021

      Pappadums and their close relatives I usually have served with a variety of chutneys. This pairing with a fresh salsa is brilliant.

  • Masala chai

    • rhughes24 on December 29, 2021

      I sometimes cut back on the sugar if I am being health-conscious, but the recipe as-is is so good! Use Assam tea.

  • Ragda pattice

    • rhughes24 on December 29, 2021

      Similar (or the same?) as aloo chana chaat - love getting this at restaurants and very happy to be able to make it at home. This version is a bit mildly spiced so I double all the spices. Top with tamarind chutney and mint-cilantro chutney from this book, plus a tomato chutney I buy pre-made and sev.

  • Mint chutney

    • rhughes24 on December 29, 2021

      Very good. Do pay attention to the quantities of herbs - I used way too many herbs one time and the consistency was off.

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  • ISBN 10 1784722871
  • ISBN 13 9781784722876
  • Linked ISBNs
  • Published Jul 06 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom, United States
  • Publisher Mitchell Beazley

Publishers Text

In Chai Paani, Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. The result is a completely fresh take on Indian cuisine - try Tamarind stuffed chillis, Chana dal vada with Coconut chutney and Dabeli from the South or let your senses venture to the North for one of the ultimate curries: Chole, sweet Carrot halwa, Pani puri and Cardamom & pistachio kulfi.

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