Chaat Recipe- Potato Chips Chaat with Yogurt & Chutney

Last Updated on 2 months by Neha Deshmukh

Chaat Recipe: Potato Chips Chaat with Yogurt & Chutney

Hey everyone! If you’re craving a burst of flavor that’s quick, easy, and totally addictive, you have to try this Potato Chips Chaat. It’s a fun twist on the classic Indian street food, and honestly, it’s become a weeknight staple in my house. I first made this when I was looking for a way to use up some leftover chips, and it quickly became a family favorite! Get ready for a delightful mix of crunchy, tangy, and spicy – all in one bite.

Why You’ll Love This Recipe

This Potato Chips Chaat is seriously the best of both worlds. It gives you all the amazing flavors of traditional chaat, but with a super simple base. No need to fry anything! It’s perfect for a quick snack, a light lunch, or even as a fun appetizer for a get-together. Plus, it’s incredibly customizable – you can adjust the spice level and toppings to your liking.

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 2 cups potato chips
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cucumber
• 1 tbsp chopped green chilies (adjust to your spice preference!)
• 2 tbsp boiled corn kernels
• 1/2 cup whisked yogurt
• 2 tbsp tamarind chutney
• 2 tbsp mint coriander chutney
• 1 tsp chaat masala
• 1/2 tsp black salt
• 1/4 tsp red chili powder
• 1/4 cup sev
• 1 tbsp chopped cilantro

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here, especially with the veggies.

• Potato Chips: Any flavor works, but I prefer a lightly salted or plain chip so the chaat flavors really shine.
• Sev: This is the crispy chickpea flour noodles that give chaat its signature crunch. You can find different thicknesses – I like the thin, crispy sev best.
• Chutneys: Tamarind chutney and mint-coriander chutney are essential! You can buy them pre-made, but homemade is always best if you have the time. Regional variations are huge here – some people add a touch of ginger or garlic to their chutneys.
• Yogurt: I recommend using plain, full-fat yogurt for the creamiest texture.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so easy, you’ll be enjoying this in minutes.

1. First, arrange your potato chips on a serving plate. This is your base, so spread them out nicely.
2. Next, sprinkle the chopped onions, tomatoes, and cucumber over the chips. Don’t be shy!
3. Add the chopped green chilies and boiled corn kernels.
4. Now for the creamy part – drizzle the whisked yogurt evenly over the vegetables.
5. Time for the chutneys! Add the tamarind chutney and mint-coriander chutney in a zig-zag pattern. This looks pretty and tastes amazing.
6. Sprinkle on the chaat masala, black salt, and red chili powder. This is where the magic happens!
7. Finally, top it all off with crispy sev and fresh cilantro leaves.
8. Serve immediately and enjoy!

Expert Tips

• Don’t assemble the chaat too far in advance, or the chips will get soggy.
• For extra flavor, lightly toast the sev in a dry pan for a minute or two before adding it.
• A squeeze of lemon juice can brighten up the flavors even more.

Variations

This recipe is super flexible! Here are a few ideas to customize it:

• Spice Level Adjustments: If you’re sensitive to heat, reduce or omit the green chilies and red chili powder. If you like it spicy, add a pinch of cayenne pepper! My friend, Priya, always adds a dash of ghost pepper powder – she’s fearless!
• Street Food Style vs. Home Style: Street food chaat often includes boiled potatoes and chickpeas. Feel free to add those for a more authentic experience.
• Gluten-Free Sev Options: If you’re gluten-free, look for sev made from rice flour or other gluten-free alternatives.

Serving Suggestions

This chaat is perfect on its own as a snack. But it also pairs well with a side of papdi (crispy fried dough wafers) or a cooling glass of lassi (yogurt-based drink).

Storage Instructions

Honestly, this is best enjoyed immediately. The chips will lose their crunch if stored. If you absolutely have leftovers, store the components separately and assemble just before serving.

FAQs

Let’s answer some common questions!

• Is this recipe customizable with different toppings? Absolutely! Feel free to add pomegranate seeds, grated carrots, or even a sprinkle of roasted cumin powder.
• Can I make the chutneys ahead of time? Yes! Both chutneys can be made a day or two in advance and stored in the refrigerator.
• What is the best type of yogurt to use for chaat? Plain, full-fat yogurt is ideal for a creamy texture. You can use Greek yogurt, but it might be a bit thicker, so you may want to thin it out with a little water.
• How can I adjust the spice level? Easily! Reduce or omit the green chilies and red chili powder.
• Can I use a different base instead of potato chips? Definitely! Papdi, crushed samosas, or even puffed rice are great alternatives.