Watermelon Chaat


  • 4 T Olive Oil
  • 1 ea. Lime, zested and juiced
  • 1 tsp. Honey
  • ½ tsp. Chaat Masala
  • ½ tsp. Cumin Powder, roasted
  • ½ ea. Serrano Chili, seeded and minced
  • ½ ea. Medium Red Onion, thinly sliced
  • 18 to 20 ea. Mint Leaves, chopped
  • 2 T Cilantro, leaves only, chopped
  • 1 ea. Small Bulb Fennel, shaved, and fronds chopped
  • 1 ea. Small Ripe Watermelon, diced into medium cubes, about 5 cups


In a large bowl, whisk together olive oil, lime juice, zest, honey, chaat masala, cumin and serrano. Gently stir in red onion, mint, cilantro and fronds. Fold in fennel and then watermelon to coat. Serve chilled. Makes  4 servings.

Chef/Owner Shachi Mehra of Adya, Anaheim and Irvine, California, from Food Fanatics® Magazine