New Potato and Chickpea Chaat
 
 
New potato and chickpea chaat is a popular Indian street food filled with crispy potatoes, chickpeas, sweet-and-sour date and tamarind chutney, and yogurt for freshness.
Yield: 4 servings
Ingredients
  • ½ cup dates, pitted
  • 3 tsp tamarind paste
  • salt
  • 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
Instructions
  1. 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.
  2. In a separate bowl, combine the yogurt with a few tbsp of water until it is thin enough to drizzle. Set aside.
  3. 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.
  4. 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.
  5. 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.
Notes
Recipe from Fresh India
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/06/new-potato-chickpea-chaat.html