Interested in a delicious Kachaloo Recipe? Then check this Halwai style Kachalu recipe along with tips to make it perfectly.
It is a spicy and tangy Chaat made using Kachalu and spices only. It is often called kachalu ki sabji.
Just place this Kachalu chaat on a Papdi or Matthi or serve it with Kalmi Vada and a lip-smacking snack is ready which is sure to be devoured by all.
Kachalu Chaat is a specialty of North Delhi and is a delicacy on its own whose name itself is enough to tickle your taste buds.
No formal lunch/dinner is complete without Kachalu chaat. We may have an array of vegetables spread on the dining table but it is still incomplete without Kachalu, Dahi Bhalla, Hari Chutney, and Meethi chutney. Especially during festivals, these are must to be there in the refrigerator. And since its shelf life is long, easily up to 15 days in the refrigerator, thus it is available most of the time.
My mom, Lakshmi Gupta, is super famous for her Kachalu. Though a simple recipe yet the taste, color, and flavor of Kachalu made by her are unmatched. This is also because of the fact that she makes them wholeheartedly and painstakingly. Yes, when I say painstakingly, I mean it and you will agree with me later after going through the recipe.
I follow her recipe only and make Kachalu chaat exactly like hers. But before seeing the recipe, a few points are worth noting.
How to Make
- First is that, though you need to boil Kachalu for this recipe but they should be firm and not overdone. To avoid getting too soft my mom boils them in a vessel instead of the pressure cooker. Boil water in a vessel, add Kachalu and let them boil. It takes almost half an hour. Once done, take out from the water and let them cool. However, I have started roasting these in the air fryer and they come out perfect.
- The next important step is cutting the Kachalu. If you want, typical 'halwai' style Kachalu then you need to cut these into thin slices. If the Kachalu is over-boiled then thin slices are not possible. So, take care that they are just firm.
So, if you have a taste for spicy food then do try it out. Of course, you can reduce the chili powder as per your liking.
Step By Step Recipe
- Boil Kachalu either in boiling water or roast in air fryer/Otg. It takes 30 minutes in the air fryer.
- For roasting them in the air fryer, simply put washed Kachalu in the air fryer basket at the highest temperature. Run it for 30 minutes. Insert a knife to check if they are done. If the knife goes easily this means that the Kachalu are boiled.
- Mix dried mango powder, red chili powder with roughly 2 cups of water and keep it aside.
- When slightly cool, peel off the skin and cut into thin slices.
- Now, add all the spices, green chilies, ginger julienne, lemon juice, and dried mango powder.
- Mix in red chili powder water.
- Toss with light hands using a spatula.
- You will see a lot of water at this stage but don't worry, cover it and keep it for few hours. By then, Kachalu will absorb most of the water and you will have yummy spicy Kachalu Chaat.
- It remains good for up to a week in the refrigerator. Always keep them covered to avoid drying up.
FAQ's
Q) What Is Kachalu Chaat?
A) Spicy, tangy Kachalu chaat is a delicacy of Old Delhi. Unlike other Chaat, this has only and only Kachalu with lots of spices. The Kachalu Chaat, I am sharing with you is more of an accompaniment. It is eaten along with Chaat items or with veggies. You can have it in your meals or with Dahi Bhalla or with Kalmi Vada or Papdi Chaat or Raj Kachori. It adds a zing to the food.
In weddings, during the festive season, you will find this in most of the families especially if they belonged to Old Delhi.
Q) Can I boil Kachalu in an air fryer?
A) Yes, you can and the result is outstanding. For this, after rinsing in water, just put Kachalu directly in the air fryer basket. And now, at 200 degrees C, let them roast for about 30 minutes. After 25 minutes, check by inserting a toothpick. If it slides easily then it means that these are done otherwise continue for some more time.
Q) How To Serve This Dilli Kachalu Chaat?
A) This Kachalu Chaat is very spicy and therefore is to be eaten as an accompaniment to some or the other thing.
- Serve with lunch/dinner as a condiment.
- Add this to Bhalla Papdi Chaat.
- Serve with Matthi like a pickle.
- Serve with Kalmi Vada.
- Just place it on a Papdi and serve.
Q) Is Kachalu different than a Potato?
A) Yes.
- Kachalu, though belong to the potato family only but are entirely different.
- Also, Kachalu, Arbi, and Ratalu, all 3 are different, though they belong to the same family. You can say they are cousins but have their own identities.
- Ratalu is longish whereas Kachalu is round in shape. Your vegetable vendor may say that they are the same thing but actually, it is not. So, please buy Kachalu only, as shown in the pic below.
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Some More Spicy Recipes For You:
Kachalu Chaat Recipe
A spicy condiment to be served with meals.
- 500 g Kachalu
- 1/2 teaspoon Salt
- 1/2 teaspoon Rock Salt
- 1 tablespoon Kashmiri Red Chilli Powder (Degi Lal Mirch)
- 2 tablespoon Dried Mango Powder (Amchoor)
- 1/2 teaspoon Black Pepper Powder
- 1 teaspoon Roasted Cumin Powder
- 2 Black Cardamom (Coarsely Crushed)
- Few Green Chillies (Chopped Finely)
- 1 teaspoon Ginger Julienne
- 1 Lemon
- 1/4 teaspoon Nausadar (Optional)
- Pinch of Asafoetida (Optional)
- Boil Kachalu either in boiling water or roast in air fryer/Otg. It takes 30 minutes in air fryer. For roasting them in air fryer, simply put washed kachalu in the air fryer basket at the highest temperature. Run it for 30 minutes. Insert a knife to check if they are done. If the knife goes easily this means that the kachalu are boiled.
- Mix dried mango powder, red chilli powder with roughly 2 cups of water and keep it aside.
- When slightly cool, peel off the skin and cut into thin slices.
- Now, add all the spices, green chillies, ginger julienne, lemon juice and the dried mango powder plus red chilli powder water.
- Toss with light hands using a spatula.
- You will see a lot of water at this stage but don't worry, cover it and keep it for few hours. By then, Kachalu will absorb most of the water and you will have yummy spicy Kachalu Chaat.
- Remains good for upto a week in the refrigerator. Always keep them covered to avoid drying up.
- Serving ideas: With lunch/dinner, With Bhalla Papdi Chaat, With Matthi.
Tip
- Make these 2 days ahead to enjoy the real flavour.
- Do not try to toss this Chaat before adding spiced water else you may end up smashing the thin Kachalu slices.
- Avoid adding plain water.
- Adjust spices as per your liking.
- Use Kashmiri red chilli powder only as these are less spicy with more of colour.
- I use Nausadar but since it is not easily available you can skip this also.
- This Chaat tastes best the next day as spices are fully absorbed by then.
HI, Is Kachalu the same as Arbi/Arvi ? I’m a bit confused with Kachalu, Ratalu, Yam, Arbi. Could you kindly elaborate. Thanks!
Hi, though they all belong to the same family yet are very different. Kachalu and Ratalu are quite similar in looks also and often vegetable vendors try to befool, but are different. Normally, Ratalu is oblongated and big whereas kachalu are somewhat round and small. Kachalu, Arvi, yam (jimikand), Ratalu, all are different.