This banana avocado chaat recipe is inspired by a dish at the Rasika Indian restaurant in Washington D.C. The combination of sweet and tangy is both unmistakable and irresistible.
I can't thank my cousin Darshan enough for his recommendation. The food, the atmosphere, and the Chef's humble and friendly attitude were inspirational. The drinks and appetizers were so unique compared to the Indian dishes we're used to while dining out.
One dish that resonated with all of us was the banana chat which was an incredible blend of sweet, tangy, and spicy flavors. We would have never tried it if it was not recommended. While we all love to experiment with food we generally don't like bananas in any form mixed into our meals.
When the appetizers arrived we were surprised to see the bananas grilled and perfectly stacked on the sides. With hesitation we took one bite and we were hooked. My husband and I couldn't stop digging into the amazing flavors! With a few bites remaining, I took a snap so I could recreate it as soon as we got back.
Here is my attempt to make the banana avocado chaat as inspired by restaurant Rasika in Washington D.C.
What Is Chaat?
Chaat is a sweet and spicy food sold on street/food carts all across India. It is a very aromatic dish and how it's made varies based on which part of the country you are in at the time. The recipes might differ, but they all have a few things in common - they usually spicy, sweet, tangy, and have a little crunch.
Chaat is an ancient recipe, with the first recorded mention of it in the Manasollasa, a 12-century Sanskirt encyclopedia. It originated in northern India as spicy fried snacks. Pav bhaji (which is a bread/bun with cooked vegetables) originated in Mumbai.
Today, there are lots of different flavors and creative ways people make them. They sell them on food trucks and food carts all around the country.
There are so many different types of chaat that I could write an entirely new post about them. All of them share the same types of ingredients:
- Base - Normally a carb, it can be samosa, puffed rice, or fried flour cracker.
- Sauce - Most of the time it's some form of chutney. Others use plain yogurt.
- Crunch - Some will have sev (spicy fried potato bits) or masala chana (fried chickpeas)
- Vegetable - This varies completely based on the recipe
- Umami - Most chaat will have some masala spice on it
When I ate at Rasika Indian restaurant in Washington D.C, I was surprised by this chaat recipe. It used bananas as the base and avocados as the vegetable. I had never tried anything like it before and I knew I had to recreate it.
The tamarind chutney is the perfect spice to balance the sweet taste of the banana. The cumin and red chili powder bring even more heat to the dish.
Even though chaat usually has a crunchiness to it, this recipe leaves that out. I loved the smooth texture of the banana and avocado. Surprisingly, when you grill the bananas, they taste even sweeter and have a crispier exterior too.
This will not store very well. I suggest eating it fresh, so only make as much as you think you will eat.
Enjoy this dish with a fork or spoon. I like to enjoy it with a refreshing cold drink when I'm in the mood for a healthy snack.
Chaat is a combination of mouthwatering flavors. It's both spicy and sweet, with salty and umami notes that are tangy too.
If you want this banana chaat to taste spicier, add a few more red pepper flakes.
More Appetizer Ideas
If you enjoyed this banana avocado chaat, here are some more snacks and appetizer recipes that you should make next!
- Air Fryer Tandoori Chicken
- Paneer Tika
- Air Fryer Cauliflower Buffalo Wings
- Air Fryer Fish Sticks
- Aloo Chaat in Phyllo Cups
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Banana Avocado Chaat
- 1 Avocado ripe
- 1 Banana Ripe but Firm
- 2 tablespoon tamarind chutney
- ¼ teaspoon cumin powder
- ¼ teaspoon red chili powder
- ¼ cup cilantro chopped
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- Peel the banana and cut it half lengthwise and then cut the 2 halves in the middle to make 4 pieces. Put grilling pan on medium-high heat, brush the bananas with olive oil and grill the bananas until they turn golden brown on both sides. Sprinkle some salt and pepper on it.
- Peel and cut the avocado into bite-size pieces. Add tamarind chutney, salt, and cumin powder to it and mix well.
- Dish the avocados in the middle of a plate. Put the grilled bananas on the sides. Sprinkle with some red chili powder. Garnish with cilantro. Enjoy!
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