Home Cooking

Chaat Bar


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 23

Chaat Bar

JungMann | Jun 16, 2009 09:53 AM

I'm having company and thought the various textures and flavors of chaat would make it the ideal vegetarian hors d'oeuvres. I planned on making a platter of papri chaat or perhaps sev puri with streaks of coriander and tamarind chutney vying against a lattice of beaten yogurt. I'm certain it would be attractive to look at, but I worry that the crisps will go soggy when they're left out. Does anyone have any idea of how long I can leave the chaat out before they go soft or have tips on extending their texture?

Recipes or recommendations for chaat that holds up well are appreciated!

Want to stay up to date with this post?

Recommended From Chowhound

Keep Reading

See All Latest Discussions ›