This late-summer chaat pairs ripe peaches and cherry tomatoes with garlicky yogurt, tamarind chutney and warm spices. Babo’s Original Panjiri is crisped, tossed with spiced ghee and scattered generously over the top, making it the crunchy center of the dish not merely a garnish.
Serves 3–4 as a snack or chaat platter.
INGREDIENTS
- 150–180 g Babo’s Original Panjiri (about 2 cups), loosely crushed
- 1 tablespoon ghee
- 1/2 teaspoon chaat masala
- 1/4 teaspoon black salt
- 1/4 teaspoon ground cumin
- Pinch of chili flakes, or up to 1/4 teaspoon to taste
- 2 cups thick yogurt
- 1 small garlic clove, finely minced
- Salt, to taste
- 2-4 ripe peaches, sliced
- 1 cup cherry tomatoes, halved
- 2-3 tablespoons tamarind chutney, for drizzling
- Parsley or cilantro leaves, to finish
METHOD
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Crisp the Panjiri
Preheat the oven to 300°F (150°C). Spread the Panjiri on a baking tray and bake for 8–10 minutes, stirring once at around the 6-minute mark.
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Bloom the spices
While the Panjiri cools slightly, warm the ghee in a small pan. Add the chaat masala, black salt, cumin and chili flakes. Stir for just a few seconds to bloom the spices.
Pour the spiced ghee over the warm Panjiri and toss well. Spread it back onto the tray to cool and stay crunchy.
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Prepare the yogurt
Whisk the yogurt with the minced garlic and salt until smooth and thick. Spoon it onto a wide serving plate and spread it into an even layer.
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Assemble the chaat
Drizzle the tamarind chutney over the yogurt. Arrange the peach slices and cherry tomatoes on top, then scatter the spiced Panjiri generously over everything.
Finish with parsley or cilantro and serve immediately so the Panjiri stays crisp.
Recipe developed by Mariya Karimjee for Babo’s Kitchen.
