Kulle ki Chaat
Fruit and vegetable cups hollowed out and filled with spiced chickpeas and pomegranate.
About this dish
A hidden gem of the Hazarat Nizamuddin and Chandni Chowk areas, Kulle ki Chaat is perhaps the most refreshing street food in Delhi. 'Kulla' refers to the hollowed-out 'cup' made from seasonal fruits or vegetables like tomatoes, cucumbers, and sweet potatoes. It represents the Delhiite love for 'Chatpata' flavors—a complex balance of salt, spice, and sourness without the use of heavy chutneys.
Ingredients
The Cups (Kulle)
- 2 large Cucumbers, peeled and cut into 2-inch cylinders
- 4 medium Tomatoes, firm
- 2 boiled Sweet potatoes (Shakarkandi), peeled and cut into rounds
- 2 Oranges or Malta, halved
The Filling
- 200g (1 cup) Boiled Chickpeas (Kabuli Chana)
- 50g (1/2 cup) Pomegranate pearls (Anar)
- 2 tbsp Roasted Cumin powder
- 1 tbsp Black salt (Kala Namak)
- 1 tsp Dry Mango powder (Amchur)
- 1 tsp Yellow Chili powder (characteristic of Delhi chaat)
- 4 tbsp Lemon juice
Method
- 1
Hollow the Vegetables
Using a small melon baller or a sharp paring knife, carefully scoop out the centers of the cucumber cylinders, tomatoes, and sweet potatoes. Ensure you leave a sturdy base at the bottom of each piece to hold the filling without leaking.
- 2
Prep the Fruit Cups
For the oranges, cut them in half and scoop out the segments, removing the pith but keeping the outer skin intact as a bowl. Reserve the segments to mix into the filling.
- 3
Season the Cups
Sprinkle a pinch of black salt and a drop of lemon juice inside each hollowed-out cup. This ensures the vegetable itself is seasoned and begins to release a little juice that mixes with the filling.
- 4
Prepare the Masala Mix
In a bowl, toss the boiled chickpeas and pomegranate pearls with the roasted cumin, black salt, amchur, and yellow chili powder. The yellow chili powder provides a sharp heat without changing the vibrant colors of the fruit.
- 5
Assemble the Kulle
Generously spoon the chickpea and pomegranate mixture into each prepared cup. Press down slightly so the filling is packed but the cup doesn't split.
- 6
Final Seasoning
Drizzle extra lemon juice over the top of each filled cup. Finish with a final dusting of the spice mix and garnish with a tiny sprig of mint if desired.
Notes & variations
- Choose very firm tomatoes; if they are too ripe, they will collapse during scooping.
- Yellow chili powder is the secret ingredient for Delhi-style chaat; use extra red chili if unavailable.
- The scooped-out vegetable flesh can be used in salads or smoothies to avoid waste.
- Prepare the cups and filling separately, but assemble only 10 minutes before serving.
Serve with
Serve as a refreshing appetizer alongside other street snacks like Aloo Tikki.
Cook's note
Boil the sweet potatoes just until tender; if overcooked, they won't hold the 'cup' shape.