CHICKPEA-POTATO CHAAT
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Provided by Rachel Gurjar
Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack
Yield 6 Servings
Number Of Ingredients 28
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.
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- Add tamarind pulp to a pot and cover with 3 cups of water. Bring to a simmer and let simmer covered for about 20 minutes or until the tamarind is very soft and has broken down. If it gets too thick at any point, add more water.
- Add the sugar, spices, salt, and pepper and stir in. Cook over medium-low heat for about 3 minutes for the spices to release their flavor.
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- Taste the chutney concentrate in the bowl and adjust spices, salt, and sugar to taste. Some tamarind is more tart and requires more sugar.
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