Chickpea-Potato Chaat

July 19, 2021

4.1

(16)

Photo by Joseph De Leo, Food Styling by Michelle Gatton

This chaat recipe is the perfect low-cook option for hot days. Canned chickpeas and simmered potatoes are tossed with a quick cilantro-mint chutney, tamarind chutney, and yogurt and topped with chiles, onions, tomatoes, and chaat masala. The result is a sweet, salty, tangy, and creamy dish that hits all the right notes in every bite. It's hearty enough to move from side to center stage as a summer main. The key is to make all the components first and toss together just before serving.

Recipe information

Total Time
30 minutes
Yield
6 Servings

Ingredients

Potatoes

1 lb. baby potatoes

Kosher salt

Tamarind Chutney

1 cup tamarind concentrate (such as Cock or Wangderm)

1 Tbsp. sugar

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. cayenne pepper

½ tsp. cumin seeds, crushed

Green Chutney

1 bunch cilantro, coarsely chopped (stems and leaves)

1 bunch mint, leaves picked, stems discarded

Juice of 2 limes

1 small serrano chile or green Thai chile, stem removed

1 tsp. cumin seeds

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Yogurt and assembly

Juice of ½ lime

1 cup plain whole-milk yogurt

2 Tbsp. sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

2 (15-oz.) cans chickpeas, rinsed

1 large serrano chile, thinly sliced

1 large tomato, finely chopped

1 medium red onion, thinly sliced

¼ cup coarsely chopped cilantro, plus sprigs for serving

2 tsp. chaat masala, plus more for serving

Sev (such as Garvi Gujarat, for serving)

Preparation

Potatoes
Step 1
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.
Tamarind Chutney
Step 2
Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
Green chutney
Step 3
Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
Yogurt and assembly
Step 4
Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
Step 5
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.
Step 6
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.

TagsIndian South Asian Asian Potato Root Vegetable Vegetable Chickpea Bean and Legume Tamarind Cilantro Herbs & Spices Mint Snack Starter Dinner Gluten Free Nut Free Vegetarian Simmer Blender Ramadan Epicurious

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Reviews (16)

A bit of a production involved in preparing the different chutneys and yogurt sauce, but worth the effort.
- Lynne Teperman
- Toronto, ON
- 6/12/2024
I was good -- but the next time I'm going to cut the potatoes in half or maybe a quarter and serve the sauce over rice. That's probably going to appall some people. But both my my husband and I thought it was too potatoey.
- Jennie Phipps
- Punta Gorda, FL
- 5/17/2023
I made it exactly as directed. I live in Toronto so I went to the Indian Neighbour hood and purchased the green and tamarind chutney. Had it today for meatless Monday. It was delicious and had many layers of Flavour. My husband and I enjoyed our dinner.
- Sara
- Toronto, Canada
- 4/17/2023
Gorgeous and delicious!!
- Karen Kahn
- Tucson AZ
- 3/3/2023
What is Garvi and Sev?
- Charlene
- California
- 11/20/2021
In India we toss the potatoes, chickpeas, onions with salt, cayenne pepper and chaat masala, and place them on individual plates. Then cover them with yogurt mix and drizzle the two chutneys one by one on top. Garnish with some chopped onion, sev and a few cilantro leaves. I've tried mixing the yogurt and the chutneys as in your recipe but didn't much like the result. Apart from this I like the recipe.
- wrenu
- India
- 8/17/2021
I really loved this! The levels of flavor as spectacular! I did have quite a bit of extra "sauce" from all the chutneys and yogurt. I'm so happy that this will be my lunch for the next few days!
- amyshep
- Olympia, WA
- 8/14/2021