Name: Chickpea-Potato Chaat
Cook time: 15 minutes
Total time: 30 minutes
Yield: 6 Servings
Ingredients: 1 lb. baby potatoes; Kosher salt; 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; 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; 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)

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.