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
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.
*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.
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
pomegranate seeds
0.5 cup
tortilla wrap
1 piece
air fried and crumbled
olive oil
1 tbsp
for air frying
Boil baby potatoes for 12–15 minutes until soft but not mushy. Chop into cubes.
Dice red onions, tomatoes, green chillies, and chop coriander.
Season the potatoes with cumin seeds, paprika, garlic powder, fresh garlic, turmeric, parsley, salt, and chilli powder.
If using dried chickpeas, boil until soft. If using tinned, rinse well and season with salt, pepper, garlic powder, and lemon juice.
Combine potatoes, chickpeas, onions, tomatoes, and chillies in a large bowl and mix well.
Mix yoghurt with water to thin it out.
Blend mint, coriander, green chilli, and salt to make chutney.
Mix the chutney into plain yoghurt slowly, tasting as you go to adjust the flavour.
To assemble, add yoghurt and chutney mix to the chaat. Drizzle with tamarind paste. Garnish with extra coriander and pomegranate seeds.
Optional: Take a tortilla wrap, baste with olive oil, and air fry for 10 minutes, then crumble on top.
