epicurious4.1
Chickpea-Potato Chaat
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 15 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●blender
📝 Preparation Steps
1
Potatoes
2
Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15–⏱️ 18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
3
Tamarind Chutney
4
Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
tamarind concentrate (such as Cock or Wangderm)1 cup
5
Green chutney
6
Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
7
Yogurt and assembly
8
Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
9
Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
chickpeas, rinsed2 (15-oz.) canslarge tomato, finely chopped1medium red onion, thinly sliced1. chaat masala, plus more for serving2 tsp
10
Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.
Sev (such as Garvi Gujarat, for serving)large tomato, finely chopped1medium red onion, thinly sliced1
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