• Amita Garg

Vrat ki kulia Chat

It is a very simple and healthy Upvas fruit chat recipe inspired by Delhi's famous Kulia Chat.

Kulia chat is tangy, fruity street food from Delhi, in which various fruits are hollowed and then filled with spicy and tangy fillings. It is a healthy simple recipe in which only basic cooking like boiling is required.


Author Amita Garg

Preparation time 10 minutes

Ingredients:

For Kulias-

  • 1 Cucumber

  • 1 tomato

  • 1 boiled potato

For filling-

  • 1 small Sweet potato

  • 1 small apple

  • 1 tb sp. pomegranate seeds

  • 2 tab Sp. Feta cheese or crumbled paneer

  • 1 tab Sp.Roasted peanut

  • salt to taste

  • 1 t Sp. Chat masala

  • 1 t Sp. Cumin Powder

  • 8-10 mint leaves

  • 2 t Sp. Green chutney

How to Make-

For Kulias-

Scoop out the flesh inside the fruits with the help of a scooper, marinate chat masala in hollowed vegetable.

For filling-

  1. Boil sweet potato and finely chopped it.

  2. Peel apple and finely chopped it.

  3. In a bowl add finely chopped sweet potato, chopped apple, poiled potato, some pomegranate seeds, some peanuts, salt, cumin powder, chat masala, green chutney, mix well.

  4. Fill this filling in marinated vegetables/fruits.Top with roasted peanuts, pomegranate seeds.

  5. garnish with mint leaves.

Tips-

  1. You can take watermelon, papaya or any other vegetable and fruits of your choice to scoope out.

  2. If you are not makinIng kulia chat for upvas , you can add small Chana or chickpeas in the filling.

  3. Use rock salt in place of common salt.

Step By Step Recipe of Vrat Ki Kulia Chat-

Scoop out the flesh inside the fruits with the help of a scooper, marinate chat masala in hollowed vegetable. Boil sweet potato and finely chopped it. Peel apple and finely chopped it. In a bowl add finely chopped sweet potato, chopped apple, poiled potato, salt, cumin powder, chat masala, green chutney, mix well. Fill this filling in marinated vegetables/fruits.Top with roasted peanuts, pomegranate seeds.

garnish with mint leaves.










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