Chick Pea and Potato Chaat
Fluffy potatoes, creamy chickpeas and a riot of tangy, spicy, crunchy toppings make this Potato Chickpea Chaat the ultimate flavour bomb. Addicted!
If there’s one dish that perfectly captures the magic of Indian street food, it’s chaat. This Potato Chickpea Chaat is everything you want in one bite… fluffy potatoes, hearty chickpeas, cooling yoghurt, punchy chutneys and a shower of crunchy toppings that make every mouthful ridiculously addictive. It’s fast, budget-friendly and endlessly customisable depending on what you have in the fridge. Serve it as a light meal, side dish or part of a feast and watch it disappear faster than you can say “just one more bite”. I am completely addicted...
Serving Suggestions:
Serve with cooling cucumber raita or plain yoghurt.
Add extra crunch with papdi, (recipe yet to come!) or crushed potato crisps.
Pair with tandoori chicken for a bigger meal.
Serve alongside naan or warm flatbreads.
Finish with fresh coriander, mint and a squeeze of lime.
Add pomegranate seeds for sweetness and colour.
Great as part of an Indian-style grazing table with samosas and pakoras.
Perfect with mango lassi or iced chai.
Turn leftovers into a wrap or stuffed pita for lunch the next day.
Need
-
The Chaat
- 600 Grams baby potatoes, peeled
- Pinches pink salt flakes BUY
- 2 Tins chickpeas drained and rinsed
- 1 red chilli sliced thinly
- 2 tomatoes, diced
- 1 red onion peeled and sliced thinly
- Handfuls fresh coriander or cilantro leaves
- 2 Teaspoons chaat masala (can be purchased at Coles)
- 1 Handful fried noodles. Leave some out to scatter on top at the end.
-
Tamarind Chutney
- 1 Cup tamarind concentrate
- 1 Tablespoon raw caster sugar BUY
- Pinches pink salt flakes BUY
- 1/2 Teaspoon cayenne pepper
- 1/2 Teaspoon ground cumin
-
Green Chutney
- 1 Bunch fresh coriander or cilantro stems and leaves
- 1 Bunch fresh mint leaves
- 2 limes juice
- 1 green chilli(es) halved
- 1 Teaspoon cumin seeds
- 1 Drop pink salt flakes BUY
-
Lime Yoghurt
- 1 Cup plain Greek yoghurt
- 1 limes juice
- 1 Tablespoon raw caster sugar BUY
Do
- 1
Boil whole, peeled potatoes in cold water with salt until tender. Cool then slice in half and place in a large bowl.
- 2
Add remaining Chaat ingredients and gently toss to combine.
- 3
To make the Tamarind Chutney, place all ingredients into a bowl and stir to combine. Set aside.
- 4
To make the Green Chutney, place all ingredients into the Thermomix bowl and combine 10 sec/speed 8. Scrape and repeat. Set aside.
- 5
To make the lime yoghurt, place all ingredients into a bowl and stir to combine. Set aside.
- 6
Transfer Chaat to a large platter and drizzle some of the chutneys and yogurt on top. Scatter the remaining fried noodles on top. Serve with remaining yoghurt and chutneys on the side.
- 7
This is like the most amazing potato salad you could ever make, so think of it in that way when wondering how to serve it.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
