Have you ever tried making chaat using bread? If not yet, then try this bread basket chaat. It will definitely fill your thoughts with a dozen creative ideas to use the bread baskets. Be sure to watch the video!
These bread baskets are so easy to prepare, don’t require any oil, and look extremely fancy .
Apart from serving Chaat, you can serve creamy salads , eggs, or desserts in these baskets. Like, once for a Christmas party I served Chicken Cranberry Salad in these bread cups. Oh my god, it was such a big hit.
The excellent part about this bread basket chaat is you can make the bread cups and the Chaat well in advance. Bread cups remain absolutely crisp for 2 – 3 days at room temperature.
Grab some leftovers from the fridge, fill it in bread cups and you have a delicious snack ready in no time.
Take this snack to your next potluck , or picnic – it’s always going to be a hit! And trust me, it is one of the coolest and easiest Chaat recipes I have ever tried.
I hope you find this one worth bookmarking.
Ingredients For Aloo Chaat
You can pick any combination of ingredients to fill inside the bread basket. I stick to a simple and popular aloo chaat stuffing for my bread baskets.
White Peas: Boiled Dried Pea or safed matar . You can use boiled chickpeas (chana) as well.
Potato: Boiled potatoes peeled and diced.
Onion : It is optional to add onion in this aloo chaat. You can add diced cucumber, tomato, or green chili as well.
Curd or Yogurt: Whisk curd so that it is smooth and lump-free with a dropping consistency. Make sure curd is not sour in taste.
Sweet Chutney: This is a sweet tamarind chutney commonly added in Indian chaat. If sweet chutney is not available, add a teaspoon or two of sugar in the curd while whisking.
Mint Chutney : The green chutney adds freshness to the aloo chaat.
Salt & Spices: Chaat Masala, Cumin Powder, and Red Chilli Powder
Extras : A few extra toppings like sev, aloo bhujia, or pomegranate not only make aloo chaat delicious but make it look exquisite.
Tips To Make Perfect Bread Basket
Try to use the freshest bread slices for making the bread baskets. The stale bread slices start crumbling while rolling.
To keep the bread moist . It is best to cover them with a wet muslin/clean cloth for 5 – 10 minutes after rolling out.
While rolling the bread slices, press them hard to reduce the thickness . So that it becomes easy to adjust the bread in a muffin mold.
Brush the bread slices with a tablespoon of melted butter or ghee to get a nice brown crust and taste.
Watch Video
More Indian Chaat Recipes
Aloo Tikki Chaat
Corn Paneer Cutlet
Dahi Papdi Chaat
Dahi Bhalla Chaat
Moong Dal Chaat
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Bread Basket:
- ▢ 6 slices bread
- ▢ 4 tablespoon cooking oil or ghee
Ingredients For Aloo Chaat Stuffing:
- ▢ 1 Cup boiled potato, peeled and diced
- ▢ 1 Cup boiled white peas (safed matar)
- ▢ ¼ Cup chopped onion
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon chaat masala
- ▢ ¼ Cup pomegranate (anar)
Other Ingredients:
- ▢ ¼ Cup curd or yogurt
- ▢ ¼ Cup mint chutney see recipe
- ▢ ¼ Cup sweet chutney
- ▢ ¼ Cup sev bhujia (optional)
- ▢ 1 tablespoon chopped fresh coriander leaves
Instructions
Make Bread Basket:
- Remove the crust from the bread slices. Place a single slice of bread on a clean, dry surface and press them thinly using a rolling pin. The idea is to reduce the thickness of bread slices and make them easy to shape. ( refer recipe video )
- Make half inch cuts on all four sides of the bread. Brush bread slices with oil on both sides.
- Arrange the bread slices into the muffin molds like a cup. Bake in a pre-heated oven at 180°C (400°f) for 15 minutes in the middle rack or till the bread is crisp.
- Unmold the bread baskets and allow them to cool at room temperature. Set aside.
Make Aloo Chaat Stuffing:
- Combine boiled peas, potato, onion, salt, spices, and pomegranate in a bowl. Taste and adjust the seasoning accordingly. Make it spicier using green chili if you prefer.
Assemble Bread Basket Chaat:
- Fill each bread basket with a tablespoon of aloo chaat stuffing. Top the aloo chaat with a tablespoon of curd, one teaspoon each of sweet and mint chutney. Sprinkle sev and fresh coriander.
- Serve Bread Basket Chaat immediately.
Recipe Notes:
- You can store baked bread baskets for 2 – 3 days at room temperature in an airtight container.
- Use fresh and moist bread slices for making the bread baskets.
- You can brush the bread slices with a tablespoon of melted butter or ghee to get a nice brown crust and taste.
- Store aloo chaat stuffing for 2 – 3 days in the refrigerator.
- For chaat, whisk yogurt nicely to get smooth, lump free consistency.
- If sweet chutney is not available, add a tablespoon of sugar in the curd while whisking to get a sweet taste.
- After filling, serve bread basket chaat immediately else it will turn soggy after a few minutes.
Nutrition
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Bread Basket Chaat Recipe
Equipment
- Muffin Tray
- Oven
- Mixing Bowl
Ingredients
Ingredients For Bread Basket:
- 6 slices bread
- 4 tablespoon cooking oil or ghee
Ingredients For Aloo Chaat Stuffing:
- 1 Cup boiled potato, peeled and diced
- 1 Cup boiled white peas (safed matar)
- ¼ Cup chopped onion
- Salt to taste
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon chaat masala
- ¼ Cup pomegranate (anar)
Other Ingredients:
- ¼ Cup curd or yogurt
- ¼ Cup mint chutney see recipe
- ¼ Cup sweet chutney
- ¼ Cup sev bhujia (optional)
- 1 tablespoon chopped fresh coriander leaves
Instructions
Make Bread Basket:
- Remove the crust from the bread slices. Place a single slice of bread on a clean, dry surface and press them thinly using a rolling pin. The idea is to reduce the thickness of bread slices and make them easy to shape. ( refer recipe video )
- Make half inch cuts on all four sides of the bread. Brush bread slices with oil on both sides.
- Arrange the bread slices into the muffin molds like a cup. Bake in a pre-heated oven at 180°C (400°f) for 15 minutes in the middle rack or till the bread is crisp.
- Unmold the bread baskets and allow them to cool at room temperature. Set aside.
Make Aloo Chaat Stuffing:
- Combine boiled peas, potato, onion, salt, spices, and pomegranate in a bowl. Taste and adjust the seasoning accordingly. Make it spicier using green chili if you prefer.
Assemble Bread Basket Chaat:
- Fill each bread basket with a tablespoon of aloo chaat stuffing. Top the aloo chaat with a tablespoon of curd, one teaspoon each of sweet and mint chutney. Sprinkle sev and fresh coriander.
- Serve Bread Basket Chaat immediately.
Video
Notes
- You can store baked bread baskets for 2 - 3 days at room temperature in an airtight container.
- Use fresh and moist bread slices for making the bread baskets.
- You can brush the bread slices with a tablespoon of melted butter or ghee to get a nice brown crust and taste.
- Store aloo chaat stuffing for 2 - 3 days in the refrigerator.
- For chaat, whisk yogurt nicely to get smooth, lump free consistency.
- If sweet chutney is not available, add a tablespoon of sugar in the curd while whisking to get a sweet taste.
- After filling, serve bread basket chaat immediately else it will turn soggy after a few minutes.
Nutrition
Eggless Rava Cake is a moist, egg-free semolina cake infused with saffron, lemon, and cardamom. Another perfect teatime cake to add to my collection of eggless baking recipes. Be sure to watch the video!
About Semolina Cake
This rava cake is inspired by the Mediterranean or Middle Eastern semolina cake recipe, also known as Basbousa. Here is another version of basbousa that you might like. It is a delicate cake infused with saffron, pistachio, lemon, orange, honey, or rose syrup. Just like a perfect Meditteranean dessert.
This Indian version of the semolina cake is egg-free and made with the best available local ingredients.
In India, semolina is known as rava, suji, or sooji. Hence, the name rava cake.
Ingredients Required
Semolina – Semolina or suji (rava) is a by-product of durum wheat. It is not a gluten-free ingredient. Try to use a fine rava rather than a coarse one for this cake.
Whole Wheat Flour – Adding whole wheat flour ( gehun atta ) gives this cake a nice structure and crumb.
Curd – The thick, plain curd is an essential ingredient for this rava cake. It moistens the semolina. You can use plain, low-fat Greek yogurt as well.
Milk – Soak saffron in the milk beforehand and use that golden milk for the cake batter. This way, the flavor and aroma of saffron are infused into each crumb of the cake.
Ghee – The rava cake recipe requires ¼ cup of fat. You can use extra virgin olive oil, refined oil, coconut oil, melted butter, or ghee (clarified butter). The ghee gives the cake a beautiful aroma and rich taste, like an Indian sweet.
Sugar – I use granulated white sugar. But you can experiment with castor sugar or honey syrup.
Saffron – The golden color ad the sweet aroma in the rava cake comes from the saffron. You can skip it if you are not keen on the saffron flavor in a dessert.
Cardamom – The green cardamom powder (elaichi powder) helps overpower the bland taste of the oil, curd, and semolina.
Baking Powder, Baking Soda, Salt
For Glazing Cake
This suji cake’s richness and moistness come from the lemon syrup poured on top of the cake after baking it. I use a simple lemon and sugar syrup to soak the rava cake. And then top it with finely chopped or powdered pistachios.
This extra step is going to give a beautiful-looking, flavorsome cake. No heavy whipping cream frosting is required. Only a 2-ingredient (lemon and sugar) syrup will do the job.
You can combine lemon and orange juice, lemon and honey, lemon and rose water, or honey and rose water.
Recipe Variations
Here are a few of the most popular semolina cake variations:
- addition of fresh berries (strawberry, blueberry, raspberry) or fruits
- combination of sliced almonds and pistachio to cover the cake top
- lemon zest, poppy seeds, and lemon juice in the cake batter for a summer-inspired flavor
- for orange semolina cake, arrange sliced oranges on top of the cake and soak them in orange and sugar syrup
My Tried & True Tips
Ingredients : Before starting the batter-making process, ensure all the ingredients are measured correctly per recipe directions and at room temperature. Do not add anything straight out of the fridge into the cake batter.
Cake Batter: Do not whisk it for too long after adding the flour. Once all the ingredients are combined well, and the batter is smooth, keep your hands away from the batter.
Baking Pan: You can bake this rava cake in a square or a round cake tin. Or, if you prefer, bake it like a lemon pound cake in a loaf pan. Whatever baking pan you use, make sure to grease it well with oil and line it with parchment paper.
Do not pick a baking pan above 9 inches in size for this cake.
Baking Time: In my 52 liters oven, this semolina cake takes 50 minutes at 180 degrees Celcius. I keep it in the middle rack of the oven. If your oven size is smaller, it might take 35 – 40 minutes to bake. Hence, check the cake after 30 minutes to get a better idea.
To check the cake for doneness, insert a toothpick in the center of the cake. If it seems wet and gooey, the cake needs more time to prepare. Cover with aluminum foil if it is browning too much from the top.
Removing Cake From The Pan: Allow the cake to sit in the baking pan for 5 – 10 minutes before transferring it to a wire rack. Do not rush to remove the cake from the pan, as the hot cake might crumble and fall apart.
Glazing : Allow the cake to cool down before glazing with lemon syrup. Glazing is always optional. But it adds an extra layer of flavor to the semolina cake.
Watch Rava Cake Video
More Eggless Baking Recipes
Eggless Orange Cake
Eggless Banana Bread
Eggless Chocolate Cake
Eggless Whole Wheat Cake
Eggless Chocolate Brownies
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredinets For Cake:
My 1 Cup = 250 ml
- ▢ 1 Cup semolina (sooji/rava)
- ▢ ¼ Cup whole wheat flour (gehun atta)
- ▢ ½ Cup granulated white sugar
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ 1 teaspoon cardamom powder (elaichi powder)
- ▢ ½ teaspoon saffron
- ▢ 1 Cup curd or yogurt
- ▢ ¼ Cup milk
- ▢ ¼ Cup ghee (clarified butter)
Ingredients For the Glaze:
- ▢ 2 tablespoon castor sugar
- ▢ 2 tablespoon lemon juice
- ▢ ¼ Cup chopped pistachio
Instructions
- Combine semolina and sugar in a mixer. Blend once or twice to mix and make a powder.
- Add flour, baking powder, baking soda, and salt to the semolina. Mix all together nicely.
- Add curd and mix using a spatula to make a batter. Set aside. This step will soften the semolina (rava).
- Line an 8 inch round baking tin with parchment paper. Brush it with oil or ghee. Preheat oven at 180 degree celcius for 10 minutes.
- In another mixing bowl, add milk, saffron, cardamom powder, and ghee. Whisk using an egg beater for a minute.
- Add soaked semolina in small batches to the liqud mixture. Gently cut and fold the batter in one direction until combined well. Do not mix the batter for too long.
- Pour the batter into the greased tin. Bake for 40 – 45 minutes or until the crust is golden and toothpick inserted in the centre comes out clean.
Prepare Lemon Glaze:
- Meanwhile prepare the glaze, by combining castor sugar and lemon juice. Set aside.
- Once the cake is baked, let it sit in the cake tin for 5 – 10 minutes. Next, transfer it to a wire rack and allow to come to room temperature.
Decorate The Cake:
- Pour lemon glaze over the cake. Sprinkle chopped pistachios on top.
- Serve eggless semolina with a scoop of vanilla or coconut ice cream.
Recipe Notes:
- Make sure all the ingredients are measured correctly as per recipe directions and at room temperature.
- Do not whisk the cake batter for too long after adding the flour. Once all the ingredients are combined well and the batter is smooth, keep your hands away from the batter.
- Do not pick a baking pan above 9 inches in size for this cake.
- To check cake for doneness, insert a toothpick in the center of the cake. If it seems wet ad gooey, then the cake needs more time to get ready. If it is browning too much from the top, cover with an aluminum foil.
- Allow the cake to sit in the baking pan for 10 – 15 minutes before transferring it to a wire rack. Do not rush the process of removing the cake from the pan as the hot cake might crumble and fall apart.
- Store semolina cake in the refrigerator. Do not leave it at room temperature for more than 2 – 3 hours especially in the hot tropical climate.
Nutrition
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