(Get it…chat, chaat. Somewhere Remy’s future 13 year old self is pretending she doesn’t know me. It’s fine, we’re fine.)
Ohhhhhhhh eehhhhhmmmm G, last night we had the most epic of bedtime meltdowns.
I had a migraine so I was of minimal help, but Remy was running around the house screaming about how she was just going to be so lonely in her bed and would miss us so much and never gets enough time with us.
Ummmm WHAT. We have literally spent almost every second together for the past three months. I don’t know how she is not sick of us yet. We’re not even that fun. See above.
Being the completely stellar parents that we are, we bribed her into bed by threatening to throw away her tablet.
Works. Every. Time.
(I mean, yeah, it took like five episodes of Mike running to the door with it to “throw it down the garbage chute”. But EVENTUALLY it worked. Sixth times a charm.)
After all that, I could totally have gone for a second dinner. Or a chaat!
Note to self: always keep chaat components in the fridge for easy snacking.
What is a chaat you ask? Chaat refers to a savory Indian snack typically served as street food from carts or stalls. These treats are designed to be hyper palatable, appealing to all of your tastebuds with a mix of sweet, sour, tangy, spicy, and crunchy flavors and textures. In Hindi, the word chaat means “to lick”, which is very appropriate since you’ll basically want to lick your bowl clean after eating one.
This new potato and chickpea chaat features a combination of buttery baby potatoes that are boiled until tender and then smashed and fried to crisp up their edges, hearty chickpeas, sweet-and-sour date and tamarind chutney, and dollops of fresh Greek yogurt. It’s filling enough to eat as a meal on its own (especially perfect because it will be hard to stop at a snack-sized portion) or to satiate a late night craving after you’ve been arguing with your toddler for hours.
(Ahem, it me.)
- ½ cup dates, pitted
- 3 tsp tamarind paste
- 2 tbsp Greek yogurt
- 1½ lb baby potatoes
- 2 tbsp unsalted butter
- 1 tsp cumin seeds, roughly ground
- ⅓ tsp freshly ground black pepper
- 1 tsp ground ginger
- 1 Indian green chile, finely chopped
- 1 (14 oz) can chickpeas, drained
- 1 large shallot, diced
- juice of 1 lemon
- ⅔ cup cilantro, minced
- For the date and tamarind chutney, blend together the dates, tamarind paste, a pinch of salt, and ½ cup water until smooth. Pour into a bowl and set aside.
- In a separate bowl, combine the yogurt with a few tbsp of water until it is thin enough to drizzle. Set aside.
- Wash the potatoes and boil them until tender, about 10-15 minutes. Drain and use the bottom of a cup or your palm to gently flatten or smash them. Set aside.
- Melt the butter in a wide nonstick pan over medium heat. Add the cumin seeds, black pepper, ginger, green chile, and ¾ tsp salt. Stir until the spices are fragrant and the chile has cooked a bit, about 1-2 minutes. Add the potatoes the pan and let them fry without stirring until crispy on the bottom, about 5 minutes. Add in the chickpeas, shallots, and lemon juice. Allow to heat through for 3-4 minutes. Add a few tbsp of the date chutney to the pan and stir to combine. Remove from the heat.
- Divide the chickpea and potato mixture among four serving bowls. Top with dollops of the yogurt and chutney. Sprinkle cilantro over the top before serving.