Indian

Chaat

Name: Chaat
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 1 potato; 60 g cooked chickpeas; 25 g papdi; 80 g plain full-fat yoghurt; 2 tbsp tamarind chutney; 1 tbsp green chutney; 2 tbsp red onion; 40 g tomato; 1.5 tsp chaat masala; 0.5 tsp roasted cumin powder; 0.25 tsp Kashmiri chilli powder; 0.5 tsp black salt; 15 g sev; 1 tbsp coriander leaves; 1 tbsp pomegranate seeds; 1 tsp vegetable oil; 1 green chilli; salt

The classic North Indian street snack: crisp papdi and pan-fried potato piled with chickpeas, chilled whisked yoghurt, tamarind and green chutneys, chaat masala and a shower of sev.

Snacks Under 400 kcal 8g+ fibre

37 min15 prep · 22 cookEasy303 kcalper serving

Method

Put 1 potato, unpeeled, into a small pan, cover with cold water, add a good pinch of salt and bring to the boil. Simmer 15–18 minutes, until a knife slides in with no resistance. Drain, cool for 5 minutes, peel and cut into 2 cm cubes.
Heat 1 tsp oil in a small frying pan over medium-high heat. Add the potato cubes in a single layer and fry 5–6 minutes, turning only two or three times, until the edges are golden and crisp. Off the heat, toss with 0.5 tsp chaat masala and set aside to cool slightly — the potato should be warm, not hot, when it meets the yoghurt.
Rinse 60 g chickpeas under cold water and drain them well; pat dry so they do not water down the chutneys.
Whisk 80 g chilled yoghurt in a bowl with 0.25 tsp black salt and 1–2 teaspoons of cold water until completely smooth and just pourable, like thin cream. Keep it cold.