India Food Network India

We’re bringing a classic street food to the tiffin box with a healthy twist which will make this Delhi Chaat recipe a sure hit with your kids. Kissan Fresh Tomato ketchup forms a sweet yet tangy base for protein rich sprouts creating a sumptuous blend of flavour while being a nutritious meal for your little one.  

Prep Time

  10 mins

Cook Time

10 min



  1. Boiled black chana/sprouts (boiled if using sprouts): ½ cup
  2. Sweet potatoes and/or regular potatoes (Boiled): 2 to 3
  3. Chopped tomatoes: 3
  4. Finely chopped onions: ½ cup
  5. Asafoetida: A pinch
  6. Coriander-cumin powder: 1 teaspoon
  7. Red chilli powder: 1 teaspoon
  8. Lemon juice: 1 tablespoon
  9. Chaat masala: 2 teaspoons
  10. Sev: 1-2 teaspoons
  11. Baked papdi/nippat/khakra/puri: ¼ cup
  12. Grated ginger: 1 teaspoon
  13. Green chilli (optional): ½ teaspoon
  14. Kissan Fresh Tomato Ketchup: 1 tablespoon
  15. Coriander leaves: 1 tablespoon
  16. Oil: 2 tablespoons
  17. Salt to taste

Method of Preparation

  1. Shallow fry the potatoes in oil/ghee and keep aside on a kitchen towel
  2. Add the ginger, coriander and cumin powder, red chilli powder, finely chopped green chillies, salt and asafoetida to the pan and saute well
  3. Add the tomatoes and cook it well
  4. Add the shallow fried potatoes, chaat masala, tomato sauce, lemon juice to the tomato mix
  5. Cover the chaat with crushed papdis and sev
  6. Garnish with coriander leaves.

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