Looking for a fun and unique way to enjoy watermelon? This recipe for watermelon chaat is sure to please any crowd!
Chaat, which comes from the Hindi word "chatpata," meaning "spicy," is a popular savory fruit salad found throughout India.
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But how does watermelon pair with spices? That's the first thing that comes to our mind.
This simple recipe says it all. There's nothing wrong with enjoying watermelon as it is, but it's not easy to spot a watermelon that is sweet.
With a single layer of this simple chaat powder, you can make any cubed watermelon great tasting.
Give this watermelon chaat recipe a try and you won't be disappointed!
About this recipe
This watermelon chaat is an easy no-cook, with no oil, and 100% vegan recipe. My kids love watermelon recipes like watermelon smoothies and watermelon rind curry.
I find this watermelon recipe very useful when the melon is not very sweet. Fruit chaat recipes come in handy that way.
Watermelon cubes dressed in toasted cumin and chaat masala get a great new dimension to the experience.
I want you to try this spicy, sweet, and tangy watermelon chaat salad recipe and check it out yourself.
Main Ingredients note
Watermelon: Look for a watermelon that is ripe but not too soft. I don't have a strong preference for the seedless watermelon or the seeded kind.
Mint leaves(optional): Fresh mint leaves are a traditional addition to chaat masala but feel free to omit them if you don't have any on hand.
Chaat masala: This is a spice blend that can be found in most Indian grocery stores. If you can't find it, you can substitute it with garam masala.
Whole cumin seeds: You can either toast the cumin seeds in a dry pan over medium heat or in the oven at 350F for about five minutes.
And powder them using a coffee or spice grinder. Another way is to toast cumin powder over medium heat.
Lemon juice: Freshly squeezed lemon juice is the best option, but you can also use bottled lemon juice if that's what you have on hand.
Salt: I like to use pink Himalayan salt you can also use black salt.
Black pepper: Optional but adds a nice bit of flavor to the melon.
Cayenne pepper: Optional but it adds a nice bit of heat to the dish.
Instructions
Start by cubing the watermelon into small bite-sized pieces.
Place a small pan over medium heat and dry roast the cumin seeds. Once the cumin seeds could down make them into fine powder. Place them aside in a small bowl.
In a large bowl, add the chaat masala, roasted cumin seeds powder, lemon or lime juice, salt, black pepper, and cayenne pepper to the watermelon cubes.
Add finely chopped fresh mint leaves.
Gently stir everything together until evenly mixed. Serve watermelon chaat immediately or store in the fridge for later. Enjoy!
Expert tips
- If you can't find chaat masala, you can substitute it with garam masala.
- Freshly squeezed lemon juice is best but you can also use bottled lemon juice if that's what you have on hand.
- I like to use pink Himalayan salt but any type of salt will work.
- This dish is best enjoyed fresh but leftovers can be stored in the fridge for up to 24 hours.
- If you like you can add sliced red onion to get an extra boost of flavor.
- You can also add dry mango powder in place of lime juice.
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📖 Recipe
Watermelon Chaat
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 - 4 cups fresh watermelon cubes
- ½ teaspoon pink salt
- ½ teaspoon black pepper powder
- ½ teaspoon chaat masala powder
- 2 teaspoon mint leaves chopped
- 2 teaspoon lemon juice
- 1 teaspoon cumin seeds
Instructions
- Start by cubing the watermelon into small bite-sized pieces.
- Place a small pan over medium heat and dry roast the cumin seeds. Once the cumin seeds could down make them into fine powder. Place them aside in a small bowl.1 teaspoon cumin seeds
- In a large bowl, add the watermelon cubes, chaat masala, roasted cumin seeds powder, lemon or lime juice, salt, black pepper, or cayenne pepper.3 - 4 cups fresh watermelon cubes, ½ teaspoon pink salt, ½ teaspoon black pepper powder, ½ teaspoon chaat masala powder, 2 teaspoon lemon juice
- Add finely chopped fresh mint leaves.2 teaspoon mint leaves chopped
- Gently stir everything together until evenly mixed. Serve immediately or store in the fridge for later. Enjoy!
Notes
- If you can't find chaat masala, you can substitute it with garam masala.
- Freshly squeezed lemon juice is best but you can also use bottled lemon juice if that's what you have on hand.
- I like to use pink Himalayan salt but any type of salt will work.
- This dish is best enjoyed fresh but leftovers can be stored in the fridge for up to 24 hours.
- If you like you can add sliced red onion to get an extra boost of flavor.
- You can also add dry mango powder in place of lime juice.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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