It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.
Recipe information
Yield
4 Servings
Ingredients
1
½
1
1
½
¼
1
2
2
¾
2
¼
Preparation
Step 1
Place potatoes in a large pot and add water to cover. Bring to a boil, season water with salt, and cook until fork-tender, 12–15 minutes. Drain; set potatoes aside.
Step 2
Meanwhile, pulse onion, chile, ginger, and ½ cup cilantro in a food processor to a coarse paste; set aside.
Step 3
Using the palm of your hand, lightly crush potatoes (it's okay if the skins split). Heat oil in a large skillet over medium-high and add potatoes and chickpeas. Season with salt and pepper and toss to coat. Cook, shaking pan occasionally, until potatoes and chickpeas are both very browned and crisp, 12–15 minutes.
Step 4
Add masala, reserved cilantro mixture, and 1 Tbsp. tamarind chutney and toss to coat. Cook until spices are fragrant and tamarind chutney is thickened, about 2 minutes. Transfer to a platter.
Step 5
Stir sugar into yogurt in a small bowl; season with salt. Drizzle over potatoes along with ghee and remaining 1 Tbsp. tamarind chutney. Top with more cilantro and sev, if using.