This recipe transforms humble potatoes and a can of chickpeas into something truly next-level.
Some of my fondest memories are tied to chaat. Specifically, I think of the evening walks I used to take with my little brother to our neighborhood chaat guy, where we would patiently hold our plates and wait for the next crispy orb of pani puri to drop. Of course, this experience is hardly unique to me—just about every South Asian has their favorite street food vendor and just about all of us cherish a fierce love of chaat.
Like jigsaw puzzles, NBA teams, and Captain Planet, chaat is greater than the sum of its many parts, all of which are uniquely powerful on their own but become even more magical in the aggregate.than a specific dish. It’s a broad family of South Asian snacks that includes pani puri, samosa chaat, sev puri, masala papdi, dahi puri bhel, and countless others.
First, you have your base, typically a starch, which could be simple boiled potatoes or chopped-up samosas or savory fritters. Then you spoon on the sauces, which range from red and green spicy chutneys to cooling yogurt and sweet tamarind chutney. Next comes the crunch, for which there are endless options: fried sev noodles, fried and puffed puris, fried spiced chickpeas, to name a few.
follows this same blueprint, transforming humble potatoes and that can of chickpeas you don’t know what to do with into something truly next-level. The creamy boiled potatoes and chickpeas are the perfect vehicle for soaking up salty-sweet yogurt and a double dose of chutneys. Chopped onions, tomatoes, chiles, and cilantro add another layer of texture and freshness.
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