Potato and Chickpea Chaat

A sharp contrast between tender potatoes and crunchy papadums. Tangy tamarind and fresh yogurt coat the vegetables in a smooth, glossy sauce.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 590
• Protein: 25 g
• Carbs: 94 g
• Fat: 11 g

Ingredients

• 400 g Potato ( in 2cm cubes )
• 250 g Chickpea ( cooked and drained )
• 200 ml yogurt Indian ( beaten )
• 2 tbsp tamarind paste
• 1 piece Red onion ( finely minced )
• 4 piece papadum ( grilled and broken )
• 0.5 piece Pomegranate ( seeds only )
• 1 piece Thai chili optional ( sliced )
• 1 tbsp Brown sugar
• 1 tsp Cumin ground
• 1 tsp Ginger powder
• 10 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala ( to mix with yogurt )
• 50 g Sev (Chickpea flour noodles) ( for topping )

Instructions

1. Cooking the potatoes

   Plunge the potato cubes into boiling salted water. Cook until the tip of a knife sinks in without resistance, but the pieces remain whole.

2. Reducing the tamarind sauce

   In a small saucepan, heat the tamarind paste with the brown sugar and a little water. Let it reduce until the sauce coats the back of a spoon.

3. Preparing the yogurt base

   Whisk the Indian yogurt with the ground cumin, ginger, chaat masala, and salt to obtain a smooth and fluid texture.

4. Quick assembly

   Mix the warm potatoes, chickpeas, and red onion. Pour the yogurt, then the tamarind sauce. Sprinkle with pomegranate, chopped chili, sev, and broken papadums for crunch.

Chef's tips

• Don't mix ahead of time: papadum softens quickly when in contact with yogurt.
• Use waxy potatoes so they don't turn into mash during mixing.

Storage

Eat immediately. Components can be prepared separately and stored for 24h in the fridge.