T’art by Khadija Zulfiqar presents a collection of desi-inspired recipes—carefully crafted, beautifully presented, and meant to be shared. Each dish invites you to slow down, cook with intention, and enjoy the simple pleasure of homemade flavors.
Sevpuri Chaat – A classic street-food favorite, layered with bold chutneys, crisp puris, and fresh toppings.
Red Chutney (Spicy Garlic)
Ingredients:
• 20–25 dried red chilies
• ½ cup hot water
• 6 garlic cloves, minced
• 1 tsp lemon juice
Method:
1. Soak chilies in hot water for at least 20 minutes (or overnight for best results).
2. Blend the soaked chilies with ½ cup of the reserved water, garlic, and lemon juice until smooth.
Sweet Tamarind Chutney
Ingredients:
• 1 cup apple butter
• ¼ cup water
• 1 tsp sugar
• 2 tsp red chili powder
• 2 tsp ground coriander
• ½ tsp salt
• ½ tsp lemon juice
Method:
Blend all ingredients into a smooth paste, adding water if needed.
Cilantro Chutney
Ingredients:
• 2 cups cilantro, roughly chopped
• ½ cup water
• 2 green chilies (serrano)
• 2 garlic cloves
• ½ tbsp grated ginger
• ½ tbsp lemon juice
• ½ tsp salt
• ½ tsp cumin (ground or whole)
Method:
Blend all ingredients into a smooth chutney. Adjust consistency with water as needed.
Dahi Chutney (Yogurt)
Ingredients:
• ½ cup yogurt
• ¼ cup water
• 1 tsp salt
• 1 tsp sugar
• 1 tsp ground cumin
Method:
Whisk together until smooth; add water to adjust consistency.
Additional Toppings:
• Fine sev
• Chopped cilantro
• Pomegranate seeds
• Red onion, finely chopped
• Potato and chana filling
• Tomato, finely chopped
• Chaat masala
Assembly:
1. Poke each puri and fill with potato and chana mixture, chopped tomatoes, and onions.
2. Drizzle all chutneys over the puris.
3. Top with sev, cilantro, pomegranate seeds, and a sprinkle of chaat masala.
