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    Home » Recipes » Salad Recipes

    Watermelon Chaat

    Published: April 15, 2022 · Modified: April 15, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    A bowl of watermelon chaat salad is on the table with forks.

    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.

    A black bowl is with watermelon chaat and topped with mint leaves. this recipe
    Watermelon chaat recipe

    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 for yourself.

    Main Ingredients note

    Watermelon chaat ingredients are on the table.

    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.

    A ceramic bowl is with cubed water melon and spices for chaat.

    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.

    A bowl is with watermelon salad.

    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.

    You might also like

    • Watermelon Pineapple Smoothie
    • Refreshing Watermelon Rose Juice
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    • Bangalore Masala Puri Chaat
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    • Pasta
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    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

    Did you love this recipe? Rate it five stars!
    And let me know what you loved about it in the comments.

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    A bowl if watermelon chaat is on the table.

    Watermelon Chaat

    Uma Raghupathi
    This watermelon chaat is an easy no-cook, with no oil, and 100% vegan recipe.
    5 from 5 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:0 mins
    Total Time:10 mins
    Course :Salad, Snack
    Cuisine :Indian
    Diet :Vegan, Vegetarian
    Allergen :Dairy free, Gluten free
    Difficulty :Easy
    Servings 3
    Calories 68 kcal

    Equipment

    • Pyrex Glass Mixing Bowl
    • Coffee Grinder

    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
    Prevent your screen from going dark

    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

    Click here to add your own private notes.

    Nutrition

    Calories: 68kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1165mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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