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Arif Chatkhara is a popular Pakistani street food known for its tangy and spicy flavors. It typically consists of a combination of various ingredients, including potatoes, chickpeas, chutneys, spices, and other toppings. While I don’t have access to a specific recipe for Arif Chatkhara, I can provide you with a general idea of how it is made. The specific ingredients and their proportions may vary depending on the recipe and personal preferences. Here’s a general overview:


  • Potatoes (boiled and diced)
  • Chickpeas (boiled)
  • Chutneys (such as tamarind chutney and mint chutney)
  • Yogurt
  • Chaat masala (a spice blend)
  • Red chili powder
  • Cumin powder
  • Coriander leaves (chopped)
  • Onion (finely chopped)
  • Sev (crispy chickpea flour noodles)
  • Papdi (crispy fried dough wafers)
  • Lemon juice
  • Salt to taste


  1. Start by boiling the potatoes until they are cooked but still firm. Allow them to cool, peel them, and dice them into small cubes.
  2. Similarly, boil the chickpeas until they are tender. Drain and set aside.
  3. Prepare the chutneys if they are not readily available. Tamarind chutney is typically made by boiling tamarind pulp with sugar, dates, and spices. Mint chutney is made by blending fresh mint leaves, green chilies, yogurt, lemon juice, and salt.
  4. In a large mixing bowl, combine the diced potatoes and boiled chickpeas. Add a generous amount of chaat masala, red chili powder, cumin powder, and salt. Mix well to ensure the spices coat the potatoes and chickpeas evenly.
  5. To assemble the dish, take a serving plate or bowl. Place a layer of the potato and chickpea mixture on the bottom.
  6. Drizzle the chutneys over the mixture. Tamarind chutney adds a sweet and tangy flavor, while mint chutney adds freshness and heat.
  7. Spoon some yogurt on top of the chutneys. You can use plain yogurt or whisk it with a little water to make it smoother and easier to drizzle.
  8. Sprinkle additional chaat masala, red chili powder, and cumin powder over the yogurt.
  9. Garnish with chopped coriander leaves, finely chopped onions, sev, and papdi. These toppings add crunch and texture to the dish.
  10. Squeeze some fresh lemon juice over the entire dish for an extra tangy kick.
  11. Serve immediately and enjoy the flavorful and spicy Arif Chatkhara.

Remember, this is a general outline, and the actual recipe may vary. It’s always best to refer to a specific recipe for precise measurements and additional variations.

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