A crunchy, creamy, sweet, tangy and spicy chaat made with crispy potato chips, a seasoned potato-chickpea mix, creamy Khaas Dahi and all the classic chaat toppings. Perfect for movie night.
Ingredients:
Potato & Chickpea Chaat Mix — about 500 mL / 2 cups
- 1 cup boiled potatoes, cut into small cubes
- ¾ cup canned chickpeas, drained and rinsed
- ¼ cup red onion, finely diced
- 2 tsp chaat masala
- 1 tsp garam masala
- 1 tsp Kashmiri red chilli powder
- ½–1 tsp salt, to taste
For the Chip Chaat
- 1 large bag salted potato chips
- 2 cups prepared potato & chickpea chaat mix
- 1 cup Khaas Dahi, or enough for a generous drizzle
- 2–3 tbsp mint chutney
- 2–3 tbsp tamarind chutney
- ¼ cup pomegranate seeds
- ½ cup sev
- ¼ cup fresh cilantro, roughly chopped
- Chaat masala, for finishing
Directions:
Make the potato & chickpea mix.
Add the boiled potatoes, chickpeas and finely diced red onion to a bowl. Add the chaat masala, garam masala, Kashmiri chilli powder and salt. Gently toss until everything is evenly coated.
Make the mint dahi.
For an extra hit of flavour, take about half of the Khaas Dahi and mix in the mint chutney. Leave the remaining Dahi plain.
Build the chaat.
Spread the potato chips across a large serving platter. Spoon the potato and chickpea mixture evenly over the chips.
Get saucy.
Generously drizzle the plain Khaas Dahi over everything, followed by the mint Khaas Dahi and tamarind chutney.
Load it up.
Finish with pomegranate seeds, sev and fresh cilantro. Sprinkle a little extra chaat masala over the entire platter.
Serve right away.
Get into it immediately while the chips are still crispy and you get that perfect mix of crunchy, creamy, spicy, sweet and tangy in every bite.
Directions:
Make the potato & chickpea mix.
Add the boiled potatoes, chickpeas and finely diced red onion to a bowl. Add the chaat masala, garam masala, Kashmiri chilli powder and salt. Gently toss until everything is evenly coated.
Make the mint dahi.
For an extra hit of flavour, take about half of the Khaas Dahi and mix in the mint chutney. Leave the remaining Dahi plain.
Build the chaat.
Spread the potato chips across a large serving platter. Spoon the potato and chickpea mixture evenly over the chips.
Get saucy.
Generously drizzle the plain Khaas Dahi over everything, followed by the mint Khaas Dahi and tamarind chutney.
Load it up.
Finish with pomegranate seeds, sev and fresh cilantro. Sprinkle a little extra chaat masala over the entire platter.
Serve right away.
Get into it immediately while the chips are still crispy and you get that perfect mix of crunchy, creamy, spicy, sweet and tangy in every bite.