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Food Adventure # 4 - Pita Crisp And Batata Kibbeh Chaat

Food Adventure # 4 - Pita Crisp And Batata Kibbeh Chaat


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  • 300gm Batata Kibbeh
  • 200gm Pita Bread
  • 15gm Onion, chopped
  • chopped 10 gms Cucumber,
  • 5gm Green Chillies, chopped
  • 3gm Ginger, chopped
  • 5gm Green Coriander Leaves
  • 10ml Saunth Chutney
  • 3gm Black Salt
  • 4gm Chaat Masala
  • 1 Lemon
  • 20gm Pomegranate Seeds

Green Chutney  

  • 100gm Green Mint Leaves, whole
  • 5gm Green Chillies, whole
  • 5gm Ginger, whole
  • 2 Lemon 
  • 30gm Curd
  • 50gm Coriander Leaves, whole
  • 5gm Salt

Saunth Chutney

  • 200gm Dry Mango
  • 50gm Tamarind
  • 100gm Jaggery
  • 4gm Salt
  • 5gm Degi Mirch
  • 10gm Aniseed

Batata Kibbeh

  • 150gm Potato, mashed
  • 200gm Basmati Rice
  • 5gm Turmeric Powder
  • 15gm Pine Nut
  • 5gm Green Mint Leaves, chopped
  • 5gm Molasses
  • 5gm Cumin Powder
  • 3gm Cinnamon Powder
  • 5gm Salt



  • Cook Basmati rice to full boil with turmeric and salt. Keep aside.
  • Cut the potatoes to very small dices. Fry them till golden brown. Add cumin powder, cinnamon powder, molasses, pine nuts, salt and chopped green mint leaves.
  • Make the Batata kibbeh with mashed rice stuffed with potato mix in a heart-shaped dome. Cook in the oven for 200 degrees Celsius for 7-8 minutes till golden brown.
  • Make the Green Chutney by blending all ingredients mentioned in the chutney recipe.
  • Make Saunth Chutney by boiling all the ingredients mentioned in the saunth chutney.
  • Crispy dry the Pita bread in the oven at 160 degrees Celsius for 10–12 minutes.
  • Assemble chaat with Batata, pita crisp, chopped cucumber, chopped onions, chopped ginger, chopped green chilies, chopped coriander, and the saunth and green chutneys.
  • Garnish with coriander leaves and pomegranate. Serve chilled.