Chatpate is one of the most favorite dishes among the people of Nepal and India. The taste of chatpate is characterized by spiciness, sourness and crunchiness. Usually, it is served by street food sellers on small paper plates.They usually sell this dish as an evening snack or after-school food. The best thing about chatpate is that you can modify it easily with the help of available household items.

I will never forget my school days. Rather than having dinner at home during evening hours, I prefer to eat Chatpate with my friends after school. Chat-pate was the favorite dish we always shared with each other. Chatpate gives me sweet memories of my school life. Chat-pate is easy to prepare and it only requires household ingredients, making it quick to prepare.

Ingredients 

2 cups puffed rice

1 small boiled potato (chopped)

1 small onion (finely chopped)

1 tomato (finely chopped)

1–2 green chilies (finely chopped)

1/2 cup boiled chickpeas (optional)

Roasted peanuts (optional)

Fresh coriander leaves

1–2 tablespoon lemon juice

Salt to taste

1/2 teaspoon chili powder

1/2 teaspoon cumin powder

Chaat masala (optional)

Directions

To prepare chatpate, take a large mixing bowl and add puffed rice, boiled potato, chopped onion, chopped tomato, green chilies, boiled chickpeas and roasted peanuts. Mix everything gently so that the puffed rice does not break and remains crunchy. Then add salt, chili powder, cumin powder and chaat masala according to taste. Squeeze fresh lemon juice over the mixture and mix well so that all the ingredients are evenly coated with spices. Finally, garnish with fresh coriander leaves and serve immediately to enjoy the best flavor, freshness and crunchiness.

Wrap-up

Chatpate is a quick and delicious Nepali snack that is easy to prepare at home. It is best enjoyed fresh, right after mixing to maintain its crunch and flavor. The ingredients and spice level can be adjusted based on personal preference, making it a flexible and enjoyable dish for everyone.

Edited by Bidhya Sapkota and Anushma Dahal