Chaat is a broad term for savory vegetarian snacks. This version is from Nidhi Jalan, founder of Brooklyn-based Masala Mama — maker of artisan Indian simmer sauces (we love the Coconut Curry). Nidhi has wonderful childhood memories of eating chaat on-the-spot from street vendors in Kolkata. She likens this personal favorite to nachos and almost prefers tortilla chips over the traditional papdi (small flour-based wafers). It’s a flavor explosion of tangy, sweet, salty and spicy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 medium-boiled potatoes, skins removed, chopped
- 1 cup canned chickpeas, rinsed and drained
- 1/4 teaspoon chili powder
- 1/4 teaspoon roasted ground cumin (see Cook’s Note)
- 1/4 teaspoon fine Indian black salt (kala namak) (see Cook’s Note)
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon roasted ground cumin
- 2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
- 1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups)
- One 1/2-inch piece fresh ginger
- 1/2 bunch fresh mint leaves (about 1/2 cup)
- Juice from 1 large lime (about 2 tablespoons)
- Kosher salt
- 2 cups Greek yogurt
- 1/4 teaspoon roasted ground cumin
- Kosher salt
- 5 cups round tortilla chips (about 4 ounces) or papdi (see Cook’s Note)
- 1 small red onion, finely chopped
- Tamarind-date chutney, such as Deep brand
- 1 tablespoon chaat masala (see Cook’s Note)
- 3/4 cup sev (see Cook’s Note)
Instructions
- For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
- For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook’s Note.)
- For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
- Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 268 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 10 mg |
| Sodium | 514 mg |
| Serving Size | 1 of 8 servings |
| Calories | 268 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 10 mg |
| Sodium | 514 mg |
Reviews
This dish was absolutely bright and delicious. We put it on top of plain tortilla chips and it was much easier to eat. This was fresh, crispy light and delightful.