Phyllo aloo chana chaat cups – my cheat vegan version of the katori chaat! Spicy and tangy chickpeas and potato mix filled inside the phyllo shells or cups! Check out how to make these quick and easy phyllo chaat cups.
Yesterday, I shared a simple dessert with phyllo shells – rose-flavored cream cheese bites, and now it’s time for a savory recipe with chaat cups. Here is my simple aloo chana chaat in phyllo cups! These phyllo chaat cups are yet another bite-sized appetizer that’s perfect for parties and potlucks!
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Chaat recipes
India is known for its savory street foods, which are collectively known as chaat recipes. Every state has its unique snack/chaat recipes. You can serve these chaats as appetizers or snacks or even as a meal. I have shared over 25 chaat recipes on my blog, don’t miss to check them out.
Last year, I started sharing some chaat recipes(check out my masala puri and bhel cups) that are perfect for your Diwali party. This year I had shared masala papad, and now it’s time for spicy and tangy chaat cups. It’s a semi-homemade recipe, and it’s very straightforward to make. As I mentioned before, it’s more like a cheat version of katori chaat.
Let me tell you upfront; the filling might not be the authentic aloo chana chaat. I made the filling just how we like. It’s spicy (not too hot though) and tangy with the kick of chaat masala. You can very well customize it as per your preference. I did not add yogurt and kept it vegan. Now let’s see the ingredients required for this chaat.
Should I use only aloo chana chaat to fill the phyllo cups?
The sky is the limit when it comes to the filling here. Use my tortilla bhel cup filling or my kala chana chaat as the filling. You can create your own with different beans or try some Indo-Chinese bhel filling too.
Ingredients
Phyllo cups – I used Athens brand mini fillo dough shells. (not-sponsored) They are vegan and pre-baked. But I bake them again to make them crisp. After baking, let it cool before adding the filling. As I mentioned yesterday, I love them for making snacks and desserts.
For the filling – We need boiled potatoes, chickpeas, green chutney(mint chutney spiced with green chilies), sweet chutney(tangy dates and tamarind chutney), spices like chaat masala, red chili powder, black salt, regular salt, pomegranate arils, and sev.
You can make the chutneys at home or use store-bought ones as well.
Dietary specifications, yield, and make-ahead options
These phyllo chaat cups are vegan, nut-free chaat bites. With this below measure, you can fill 40 to 45 mini phyllo cups. You can reduce the measure to half or double/triple as per your need.
Cook the beans and potatoes well ahead and let them cool. Once you have the garbanzo beans and potatoes ready, you can make this dish in no time. It’s just the assembling part. You can prepare the filling while baking the phyllo shells. You can quickly put this dish together in less than 20 minutes.
Prep-work
- We need 1.5 cups of cooked chickpeas for this recipe. Either you can use canned chickpeas/garbanzo beans, or you can use homemade ones too. Soak 1 cup of dried chickpeas for 8 hours and pressure cook for 3 to 4 whistles by adding sufficient water. If using Instant Pot, cook at bean/chili mode with sufficient water. Drain the water and take the required amount of chickpeas. You can use the remaining chickpeas for making hummus, vegan bunny chow, chana masala.
- Steam 200 grams of potatoes and let it cool. Peel the skin and mash them roughly. I steamed the potatoes in my Instant Pot using the steamer basket. Pout 1.5 cups of water to the inner pot and place the tall trivet or egg rack. Now place the potatoes inside the steamer basket and place them on top of the rack. Pressure cook for 5 minutes and release the pressure quickly after 10 minutes.
Procedure
- Prepare the phyllo cups/shells as per the package instructions. I used Athens mini fillo dough shells. It is pre-baked, but I prefer to bake it again to make it crisp. Preheat the oven to 350 degrees F, bake the shells for 3 to 5 minutes at 350 degrees F, and set them aside. Let it cool a bit. (As the quantity is more, you might need two baking trays or bake in batches)
- Parallelly, add the cooked chickpeas, mashed potatoes, onions, green chutney, sweet chutney, pomegranate arils, chaat masala, red chili powder, cilantro, black salt, and regular salt.
- Combine them all and check for salt and spices at this stage. Adjust as needed. The aloo chana chaat is ready.
- Add approx two to three tsps of the prepared aloo chana chaat inside the phyllo shells. Sprinkle the sev and serve immediately.
Recipe notes
- There is no set measure for the aloo chana chaat filling. Adjust the measure and ingredients to taste and preference.
- You can also sprinkle sweet chutney or green chutney or yogurt on top of the chaat bites along with sev.
- You can skip potatoes and make the filling only with chickpeas, both white and black works. And you can do it vice versa too. Skip the chickpeas and make the filling only with potatoes.
Explore other chaats from my archives
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📖 Recipe
Phyllo Aloo Chana Chaat Cups
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 40 phyllo cups I used mini shells
- 200 grams potatoes boiled and mashed roughly
- ½ cup onion chopped
- 1.5 cups chickpeas cooked
- 2 tbsp green chutney
- 2 tbsp sweet chutney
- ¼ cup pomegranate arils reserve 2 tbsps to garnish
- 1.5 tsp chaat masala
- ½ tsp red chili powder
- 2 tbsp chopped cilantro
- ½ tsp black salt
- 1 tsp regular salt
- ¼ cup sev or as needed
Instructions
- We need 1.5 cups of cooked chickpeas for this recipe. Either you can use canned chickpeas/garbanzo beans, or you can use homemade ones too. Soak 1 cup of dried chickpeas for 8 hours and pressure cook for 3 to 4 whistles by adding sufficient water. If using Instant Pot, cook at bean/chili mode with sufficient water. Drain the water and take the required amount of chickpeas. You can use the remaining chickpeas for making hummus, vegan bunny chow, chana masala.
- Steam 200 grams of potatoes and let it cool. Peel the skin and mash them roughly. I steamed the potatoes in my Instant Pot using the steamer basket. Pout 1.5 cups of water to the inner pot and place the tall trivet or egg rack. Now place the potatoes inside the steamer basket and place them on top of the rack. Pressure cook for 5 minutes and release the pressure quickly after 10 minutes.
- Prepare the phyllo cups/shells as per the package instructions. I used Athens mini fillo dough shells. It is pre-baked, but I prefer to bake it again to make it crisp. Preheat the oven to 350 degrees F, bake the shells for 3 to 5 minutes at 350 degrees F, and set them aside. Let it cool a bit. (As the quantity is more, you might need two baking trays or bake in batches)
- Parallelly, add the cooked chickpeas, mashed potatoes, onions, green chutney, sweet chutney, pomegranate arils, chaat masala, red chili powder, cilantro, black salt, and regular salt.
- Combine them all and check for salt and spices at this stage. Adjust as needed. The aloo chana chaat is ready.
- Add approx two to three tsps of the prepared aloo chana chaat inside the phyllo shells. Sprinkle the sev and serve immediately.
Notes
- There is no set measure for the aloo chana chaat filling. Adjust the measure and ingredients to taste and preference.
- You can also sprinkle sweet chutney or green chutney or yogurt on top of the chaat bites along with sev.
- You can skip potatoes and make the filling only with chickpeas, both white and black works. And you can do it vice versa too. Skip the chickpeas and make the filling only with potatoes.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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