Chickpea-Potato Chaat

potato tamarind cumin cilantro mint lime juice chile pepper yogurt chickpea tomato onion side summer indian vegetarian appetizer dinner diwali snack

Rachel Gurjar

6 Servings

Source

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)

Method

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.

Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.

Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.

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.