1
Step 1
15 minBoil baby potatoes for 12–15 minutes until soft but not mushy. Chop into cubes.
Ingredients used:
- 1 package•baby potatoes
Spicy Potato Chaat
This Spicy Potato Chaat is a versatile and easy-to-make dish, perfect for Ramadan. Boiled baby potatoes seasoned with spices, combined with chickpeas, and topped with a tangy yoghurt chutney. Garnished with fresh coriander, pomegranate seeds, and a crunchy topping, this chaat is rich in choline and antioxidants, making it both delicious and nutritious.
Details
Skill Level
Easy
Cook Time
35 min
Servings
4
Serving Size
1 bowl (300g chaat)
Est. Calories
574 per serving
Carbs
105.3g (38%)
Protein
18.7g (37%)
Fats
6.8g (9%)
Daily Diet
2000 cal (29%)
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 35 min | Servings 4 | Serving Size 1 bowl (300g chaat) | Est. Calories 574 per serving |
Carbs 105.3g (38%) | Protein 18.7g (37%) | Fats 6.8g (9%) | Daily Diet 2000 cal (29%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Ingredients
baby potatoes
1 package
boiled, cubed
red onion
2 piece
diced
tomatoes
5 piece
diced
green chilli
3 piece
diced
coriander
1 bunch
chopped
cumin seeds
1 tsp
paprika
1 tsp
garlic powder
1 tsp
fresh garlic
3 clove
chopped
turmeric
1 tsp
parsley
1 tsp
salt
1 tsp
to taste
baby potatoes
1 package
boiled, cubed
red onion
2 piece
diced
tomatoes
5 piece
diced
green chilli
3 piece
diced
coriander
1 bunch
chopped
cumin seeds
1 tsp
paprika
1 tsp
garlic powder
1 tsp
fresh garlic
3 clove
chopped
turmeric
1 tsp
parsley
1 tsp
salt
1 tsp
to taste
chilli powder
1 tsp
to taste
chickpeas
1 can
rinsed
black pepper
1 tsp
to taste
lemon juice
1 tbsp
to taste
yoghurt
2 tbsp
thinned with water
mint
1 handful
blended
tamarind paste
2 tbsp
Optional
pomegranate seeds
0.5 cup
Optional
tortilla wrap
1 piece
air fried and crumbled
Optional
olive oil
1 tbsp
for air frying
Cooking Steps
2
Step 2
10 minDice red onions, tomatoes, green chillies, and chop coriander.
Ingredients used:
- 2 piece•red onion
- 5 piece•tomatoes
- 3 piece•green chilli
- 1 bunch•coriander
3
Step 3
5 minSeason the potatoes with cumin seeds, paprika, garlic powder, fresh garlic, turmeric, parsley, salt, and chilli powder.
Ingredients used:
- 1 tsp•cumin seeds
- 1 tsp•paprika
- 1 tsp•garlic powder
- 3 clove•fresh garlic
- 1 tsp•turmeric
- 1 tsp•parsley
- 1 tsp•salt
- 1 tsp•chilli powder
4
Step 4
10 minIf using dried chickpeas, boil until soft. If using tinned, rinse well and season with salt, pepper, garlic powder, and lemon juice.
Ingredients used:
- 1 can•chickpeas
- 1 tsp•black pepper
- 1 tsp•garlic powder
- 1 tbsp•lemon juice
5
Step 5
5 minCombine potatoes, chickpeas, onions, tomatoes, and chillies in a large bowl and mix well.
Ingredients used:
- 1 package•baby potatoes
- 2 piece•red onion
- 5 piece•tomatoes
- 3 piece•green chilli
- 1 can•chickpeas
6
Step 6
2 minMix yoghurt with water to thin it out.
Ingredients used:
- 2 tbsp•yoghurt
7
Step 7
3 minBlend mint, coriander, green chilli, and salt to make chutney.
Ingredients used:
- 1 bunch•coriander
- 1 handful•mint
- 1 tsp•salt
8
Step 8
3 minMix the chutney into plain yoghurt slowly, tasting as you go to adjust the flavour.
Ingredients used:
- 2 tbsp•yoghurt
- 1 handful•mint
9
Step 9
5 minTo assemble, add yoghurt and chutney mix to the chaat. Drizzle with tamarind paste. Garnish with extra coriander and pomegranate seeds.
Ingredients used:
- 2 tbsp•tamarind paste
- 0.5 cup•pomegranate seeds
- 1 bunch•coriander
- 1 piece•tortilla wrap
10
Step 10
10 minOptional: Take a tortilla wrap, baste with olive oil, and air fry for 10 minutes, then crumble on top.
Ingredients used:
- 1 tbsp•olive oil
Dietary Information & Meal Category
RamadanAppetizersIndianVegetarian
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