Best Chickpea Potato Chaat Recipes

Chickpea-Potato Chaat image

Provided by Rachel Gurjar

Yield 6 Servings

Number Of Ingredients 28

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)

Steps:

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

Aloo Channa Chaat (Tangy Potato Chickpea Snack) image

Provided by Dimpi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups garbanzo beans (canned is fine)
2 medium potatoes, peeled and diced
3 shallots, chopped finely
1 tablespoon tamarind paste
6 tablespoons water
1/2 teaspoon mild chili powder
1 1/2 teaspoons brown sugar
1 pinch salt
2 tablespoons fresh cilantro leaves, finely chopped

Steps:

Rinse and drain the garbanzo beans; place in a bowl.
Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
Remove potatoes, drain and set aside to cool.
In a small mixing bowl, mix the tamarind paste and water.
Add the chili powder, sugar and salt; mix well.
Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
Mix well and adjust salt to taste.
Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.