Get ready for a flavor explosion that will transport you straight to the bustling streets of India! This Potato and Chickpea Chaat is everything you want in a snack: crispy, tender, sweet, tangy, and spicy, all in one incredible bite. We’re talking buttery, pan-charred potatoes and hearty chickpeas tossed in fragrant spices, then generously drizzled with a luscious date and tamarind chutney, cooled with yogurt, and finished with a shower of fresh cilantro and crunchy sev. It’s a vibrant, satisfying dish that easily beats a bag of chips any day of the week.
Ingredients
• For the Date & Tamarind Chutney
• ½ cup / 80g pitted dates
• 3 tsp / 15ml tamarind paste
• 1 pinch of salt
• For the Chaat
• 2 tbsp / 30g plain Greek yogurt
• 1½ lbs / 680g baby potatoes
• 2 tbsp / 30g unsalted butter
• 1 tsp / 3g cumin seeds, roughly ground
• ⅓ tsp / 1g ground black pepper
• 1 tsp / 3g ground ginger
• 1 Indian green chile, finely chopped
• 1 14-oz / 400g can chickpeas, drained and rinsed
• 1 banana shallot or other large shallot, finely diced
• Juice of 1 lemon
• ⅔ cup / 30g cilantro, finely chopped
• A handful of thin sev, for topping
Instructions
1. First, prepare the date and tamarind chutney. In a blender, combine the pitted dates, tamarind paste, a pinch of salt, and ½ cup of water. Blend until smooth, then set aside.
2. Prepare the yogurt drizzle by mixing the Greek yogurt with a couple of tablespoons of water in a small bowl. Stir until it reaches a smooth, drizzling consistency, then set aside.
3. Wash the baby potatoes and boil them in salted water for about 15 minutes, or until they are tender enough for a knife to slip through easily. Drain them well, transfer to a plate, and gently crush each one with a fork or the bottom of a glass.
4. Melt the butter in a large frying pan over medium heat. Once melted, add the ground cumin seeds, black pepper, ginger, green chile, and ¾ teaspoon of salt. Stir for 30 seconds until fragrant, then add the crushed potatoes.
5. Let the potatoes cook undisturbed for about 5 minutes, allowing them to become crisp and charred in spots. Add the drained chickpeas, diced shallot, and lemon juice to the pan. Stir and cook for another 2-3 minutes until everything is heated through.
6. Stir a couple of tablespoons of the prepared date and tamarind chutney into the potato mixture, ensuring everything is well coated. Remove the pan from the heat.
7. To serve, divide the potato and chickpea mixture among four shallow bowls. Drizzle with the thinned yogurt, dot with the remaining chutney, and finish with a generous sprinkle of fresh cilantro and crunchy sev.
Nutritional Information
• Please note that the following is an estimate and can vary based on the specific and brands used.
• Calories: 450kcal
• Carbohydrates: 60g
• Protein: 15g
• Fat: 18g
Pro Tips
• For extra crispy potatoes, ensure they are thoroughly dry after boiling. Pat them with a paper towel before adding them to the hot pan.
• Make the date and tamarind chutney up to a week in advance and store it in an airtight container in the refrigerator. This makes assembly a breeze!
• Tamarind paste varies in strength by brand. Add it to the chutney gradually, tasting as you go, to achieve your perfect balance of sweet and sour.
• If you can’t find thin ‘nylon’ sev, a crunchy Bombay mix or even lightly crushed plain potato chips will provide that essential crunchy texture.
FAQ
Q: Can I make this potato and chickpea chaat vegan
A: Yes, this recipe is easily made vegan. Simply substitute the plain Greek yogurt with your favorite unsweetened plant-based yogurt, such as coconut, soy, or almond yogurt. Also, ensure you use a vegan butter or a neutral oil like avocado oil instead of the unsalted butter for frying the potatoes.
Q: Is this aloo chana chaat gluten-free
A: The main components of this chaat—potatoes, chickpeas, spices, and chutneys—are naturally gluten-free. The only ingredient to double-check is the sev, as some brands may have additives or be processed in facilities with wheat. To ensure the dish is completely gluten-free, look for sev made from 100% chickpea flour (besan) and certified gluten-free.
Q: How should I store leftover chaat
A: For the best results, store the components separately. Keep the cooked potato and chickpea mixture in an airtight container in the refrigerator for up to 3 days. Store the date and tamarind chutney, yogurt drizzle, and sev in their own separate containers. When you’re ready to eat, gently reheat the potato mixture and assemble the chaat fresh to maintain the crispy and crunchy textures.
Q: Is this chaat a good source of vegetarian protein
A: Absolutely. This dish provides a good amount of plant-based protein, primarily from the chickpeas. A single serving contains approximately 15g of protein, making it a satisfying and nutritious vegetarian snack or light meal that will keep you feeling full and energized.
