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Indian Street Food

Royal Kanda Chaat

By Chef Devashree Sanghvi

This festive Royal Kand Chaat by Chef Devashree Sanghvi is street food at its most regal! Crispy deep-fried purple yam cubes, coated in a bold homemade chaat masala, then layered generously with creamy dahi, tangy imli chutney, fresh green chutney, crunchy sev, and a pop of pomegranate — all served beautifully in Homefoil containers. Chef Devashree used Homefoil’s greaseproof paper to soak up excess oil after frying, keeping the kand perfectly crispy without the grease. The 2-in-1 golden foil + paper kept everything fresh, and the foil containers made serving a breeze — mess-free and festive-ready!

Prep Time

20 min

SERVES

2

Cuisine

Indian Street Food

Ingredients

• 1 kg Kand (purple yam)
• Oil, as needed for deep frying
For Kand Masala:
• 1 tsp red chilli powder
• 1 tsp chaat masala
• 1 tsp roasted jeera (cumin) powder
• 1 tsp black salt
For Toppings:
• Dahi (whisked yogurt), as needed
• Green chutney, as needed
• Imli (tamarind) chutney, as needed
• Pomegranate seeds
• Sev
• Fresh coriander leaves
• Chana dal

Method

1. Peel the kand and cut it into even-sized cubes.
2. Deep fry in hot oil until each cube turns crispy and golden on the outside. Drain on Homefoil’s greaseproof paper to absorb excess oil.
3. Mix together the red chilli powder, chaat masala, roasted jeera powder, and black salt to make your kand masala.
4. While the kand is still hot, sprinkle the masala generously and toss to coat every piece well.
5. To assemble, take your Homefoil containers and start with a base layer of smooth whisked dahi.
6. Place the masala-coated kand on top, drizzle green chutney and imli chutney, sprinkle a little extra kand masala, and finish with pomegranate seeds, sev, fresh coriander, and chana dal.
7. Serve immediately and enjoy every crunchy, tangy, creamy bite!