Kachalu chaat recipe | jammu special kachalu chaat | delhi special kachalu chaat | colocasia roots recipe

02 May Kachalu chaat recipe | jammu special kachalu chaat | delhi special kachalu chaat | colocasia roots recipe

Last Updated on May 4, 2020 by blessmyfoodbypayal

Kachalu chaat recipe | jammu special kachalu chaat | delhi special kachalu chaat | colocasia roots recipe with step wise pictorial and video method.

WHAT IS KACHALU

Kachalu is a hindi name for colocasia roots belonging to the family of taro roots/arbi. In layman’s language, you can call it big sized arbi. Alas! we forgot to click the picture of raw kachalu so here sharing the screenshot from the video while putting it up in pressure cooker for boiling.

KACHALU CHAAT

There are numerous ways to cook kachalu but the most famous and well known form is kachalu chaat. Boiled, cut into pieces and tossed with dry spices and tamarind pulp, this chaat is one of the most loved street food of jammu as well as delhi.

Being the domicile of jammu, we are verse with it’s popularity and availability in jammu only. Less in the shops and more on the mobile cart popularly called as rehri, this kachalu chaat is sold in every nook and corner of the city especially in front of the gates of schools and collages.

Street vendors carry boiled kachalu covered under a muslin cloth, tamarind pulp in some jar and dry spices in a box and all kept over their cart roam freely in the city selling chaat.

This chaat is not made in a large quantity at once. But it is assembled too like golgappe, sev papdi, dahi bhalla and papdi chaat only when the customer arrives.

On being asked you want it for ₹10 or ₹20 or more, vendor start preparing it. To assemble it, they carry a big sized clay bowl. As the kachalu are already boiled, so they simply scrub their skin, chop it into pieces, add spices and imli pulp, mix and serve in disposable katoris. To pick the pieces, toothpick is given & this is how you cherish it.

The reasons for assembling it on demand might be many. One, if you made it beforehand, chat dries up and it lessens it’s taste. Second, few eat less spicy & others more. Likewise this the situation with tanginess also, so that is why the ingredients are assembled later depending on the choice of customer.

Some of the vendors do keep kulche with them because few customers love to enjoy it after getting stuffed in kulche.

So let’s make it at home today and rest assured, they are no way less than street type.

Also see..

• Kaladi Kulcha
• kulche chole
• Nutri kulcha
• Soya chaap
• Golgappe
• Sev Papdi
• For more recipes from J&K, click here.

Youtube Video of Kachalu chaat recipe

To know and understand the recipe in a more better way, here is the video method of Kachalu chaat recipe. For more easy and interesting recipes, please do visit our YouTube Channel and do subscribe it and also hit the bell icon. It’s free. Gratitude for subscribing.

Step wise pictorial recipe of kachalu chaat recipe

FOR BOILING KACHALU

1. In a pressure cooker, add washed kachalu, water and salt. In 1 kg, we get 3 kachalu (2 big & 1 medium sized). This number may vary depending upon the size of each kachalu.
2. Pressure cook them for 5 to 6 whistles. Less cooking will leave them little raw from within & over boiling may turn them mushy. They must be as soft as properly boiled potatoes or boiled arbi.
3. Take them out of pressure cooker and let them turn completely cool. In the meantime, proceed to next step.

FOR MAKING TAMARIND PULP

1. Take tamarind in a bowl and add water in it. In winters, prefer to add bit warm water.
2. Mash it to take out the pulp out of it.
3. Strain the pulp in another bowl.
4. Keep this pulp aside.

ASSEMBLING OF KACHALU

1. By now, kachalu must have been turned cool. Remove their skin.
2. Cut them into a reasoned size pieces in a bowl.
3. Add tamarind pulp along with all other ingredients mentioned under the head “For Assembling Kachalu” in the list of ingredients. Remember, the carom seeds are added only after they were dry roasted on hot tawa till turned black.
4. Give a good mix to it. Taste & adjust the seasoning, if needed.
5. Kachalu chaat is ready. Enjoy.

NOTES

1. If you like, you can also add boiled lobia/a black eyed pea or bean in it. Kachalu are sold both ways, with lobia (dry), without lobia.

2. Here’s one suggestion. Don’t add all tamarind pulp and chilli (both red & green) in one go. Everyone in the family has different taste and acceptability to tanginess and spiciness. You can adjust these two later also after separating the share of those who want kachalu to  be less tangy, less spicy.

Kachalu chaat recipe – recipe card

Kachalu chaat recipe | jammu special kachalu chaat | delhi special kachalu chaat | colocasia roots recipe

blessmyfoodbypayal

Kachalu chaat recipe is a famous street food from jammu and delhi and is usually served as a chaat after mixing with tamarind pulp and other spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Street Food

Cuisine delhi, Jammu

Servings 4

Ingredients

  

FOR BOILING

• 1 kg Kachalu/colocasia roots
• 6-7 cup water
• 1 tsp salt

FOR PULP

• 1/2 cup tamarind
• 1.5 cup water

FOR ASSEMBLING KACHALU

• Boiled kachalu
• Tamarind pulp
• 1 tsp carom seeds dry roasted to black
• 1 tsp mango powder
• 1 tsp salt
• 1 tsp black salt
• 1 tsp red chilli powder
• 3 to 5 green chillies finely crushed
• Juice of 1 lemon

Instructions

 

FOR BOILING KACHALU

• In a pressure cooker, add washed kachalu, water and salt. In 1 kg, we get 3 kachalu (2 big & 1 medium sized). This number may vary depending upon the size of each kachalu.
• Pressure cook them for 5 to 6 whistles. Less cooking will leave them little raw from within & over boiling may turn them mushy. They must be as soft as properly boiled potatoes or boiled arbi.
• Take them out of pressure cooker and let them turn completely cool. In the meantime, proceed to next step.

FOR MAKING TAMARIND PULP

• Take tamarind in a bowl and add water in it. In winters, prefer to add bit warm water.
• Mash it to take out the pulp out of it.
• Strain the pulp in another bowl and keep aside.

ASSEMBLING OF KACHALU

• By now, kachalu must have been turned cool. Remove their skin.
• Cut them into a reasoned size pieces in a bowl.
• Add tamarind pulp along with all other ingredients mentioned under the head "For Assembling Kachalu" in the list of ingredients. Remember, the carom seeds are added only after they were dry roasted on hot tawa till turned black.
• Give a good mix to it. Taste & adjust the seasoning, if needed and your kachalu chaat is ready. Enjoy.

Video

Notes

1. If you like, you can also add boiled lobia/a black eyed pea or bean in it. Kachalu are sold both ways, with lobia (dry), without lobia.

2. Here's one suggestion. Don't add all tamarind pulp and chilli (both red & green) in one go. Everyone in the family has different taste and acceptability to tanginess and spiciness. You can adjust these two later also after separating the share of those who want kachalu to  be less tangy, less spicy.

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