Last Updated on 4 months by Neha Deshmukh

Potato Chaat Recipe – Authentic Indian Street Food with Pomegranate & Sev

Introduction

Oh, chaat! Just the word makes my mouth water, doesn’t it? It’s the ultimate Indian street food – a vibrant explosion of flavors and textures. And this Potato Chaat? It’s a family favorite, and honestly, one of the first things I learned to make when I moved away from home and desperately missed the tastes of India. It’s surprisingly easy to whip up, and so satisfying. Get ready for a little bit of sweet, a little bit of spicy, a whole lot of tangy, and a delightful crunch!

Why You’ll Love This Recipe

This Potato Chaat is more than just a snack; it’s an experience. It’s quick – ready in under 30 minutes – making it perfect for a weeknight treat or a festive gathering. The combination of soft potatoes, cool yogurt, and crunchy toppings is simply irresistible. Plus, it’s customizable! You can adjust the spice level to your liking and add your favorite toppings.

Ingredients

Here’s what you’ll need to create this chaat magic:

• 2 large potatoes
• 3 cups thick plain yogurt
• Papris (as needed)
• 1 small onion, finely chopped
• 1 small cucumber, finely chopped
• Green chutney and red chutney (as needed)
• Sev, to drizzle
• Pomegranate seeds
• 3 tablespoons chaat masala powder
• 1 tablespoon cumin powder
• 1 tablespoon sugar
• 1 tablespoon chili powder (or to taste)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Yukon Gold or Russet for this. They mash up beautifully and give that lovely, fluffy texture. About 500g of potatoes should do the trick.

Yogurt: The Importance of Thick, Creamy Yogurt

This is key. You want a really thick yogurt – the kind that doesn’t have a lot of watery whey. Greek yogurt works wonderfully (and is my go-to!), or you can strain regular plain yogurt through a cheesecloth for a few hours to thicken it up. Around 700ml is perfect.

Chaat Masala: A Cornerstone of Indian Flavor

Chaat masala is a magical blend of spices that gives chaat its signature tang. You can find it at most Indian grocery stores, or online. Don’t skimp on this – it’s what really makes the chaat sing!

Chili Powder: Regional Variations & Spice Levels

Indian chili powder comes in so many varieties! Kashmiri chili powder gives a beautiful color and mild heat. If you like it spicier, use a hotter variety, or add a pinch of cayenne pepper. Start with 1 tablespoon and adjust to your preference.

Sev: Types and Textures

Sev is those crispy, chickpea flour noodles. You can find different thicknesses – I like a medium-sized sev for the best texture.

Papris: Achieving the Perfect Crispness

Papris are the crispy wafers that you use for dipping. Make sure they’re fresh and haven’t gone stale, otherwise they won’t have that satisfying crunch.

Green & Red Chutneys: Homemade vs. Store-Bought

Homemade chutneys are always best, but good quality store-bought chutneys work in a pinch. I usually make a mint-coriander green chutney and a tangy tamarind red chutney.

Pomegranate Seeds: Adding a Burst of Freshness

Don’t skip the pomegranate seeds! They add a lovely sweetness and a beautiful pop of color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re tender – about 15-20 minutes. Once cooled slightly, roughly mash or dice them.
2. Now, in a bowl, mix the potatoes with 2 tablespoons of chaat masala, chili powder, and salt. Set aside.
3. In another bowl, whisk together the yogurt, cumin powder, sugar, and a pinch of salt until smooth.
4. Spread the yogurt evenly on a serving plate. This is your base!
5. Drizzle the green and red chutneys over the yogurt layer. Get creative with your patterns!
6. Top with the seasoned potatoes, followed by the chopped onion and cucumber.
7. Sprinkle the remaining chaat masala, pomegranate seeds, and sev over the dish.
8. Serve immediately with crispy papris for dipping.

Expert Tips

A few little secrets to take your chaat to the next level:

Achieving the Right Potato Texture

Don’t over-mash the potatoes! You want some texture, not a completely smooth puree.

Balancing Sweet, Sour, and Spicy Flavors

This is where you can really customize. Taste as you go and adjust the sugar, chutney, and chili powder to get the perfect balance for your palate.

Tips for Layering the Chaat

Layering is key for getting a bit of everything in each bite. Don’t be afraid to mix things up a little!

Serving Immediately for Optimal Crispness

Chaat is best enjoyed right away, while the papris are still crispy. The potatoes will start to absorb the yogurt if it sits for too long.

Variations

Let’s get creative!

Vegan Potato Chaat

Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works well, but make sure it’s unsweetened.

Gluten-Free Potato Chaat

Ensure your sev and papris are certified gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ½ tablespoon or omit it altogether.
• Medium: Use 1 tablespoon of chili powder.
• Hot: Add a pinch of cayenne pepper or use a spicier chili powder.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the potatoes and use other vegetables like sweet potatoes or yam. For Diwali, a generous drizzle of sev is always welcome!

Regional Variations (Delhi Style, Mumbai Style)

Delhi-style chaat often includes a sprinkle of black salt (kala namak) for a unique flavor. Mumbai-style chaat tends to be sweeter and uses more chutneys.

Serving Suggestions

This chaat is fantastic on its own as a snack or appetizer. You can also serve it as a side dish with a larger Indian meal. A glass of chilled lassi (yogurt drink) is the perfect accompaniment!

Storage Instructions

Honestly, chaat is best eaten immediately. However, you can store the potato mixture and chutneys separately in the refrigerator for up to 2 days. Assemble the chaat just before serving to maintain its crispness.

FAQs

Let’s answer some common questions:

What is Chaat and why is it so popular?

Chaat is a broad term for savory Indian snacks, typically featuring a combination of sweet, sour, spicy, and crunchy elements. It’s popular because it’s incredibly flavorful and satisfying!

Can I make the potato mixture ahead of time?

Yes, you can make the potato mixture a few hours in advance. Store it in the refrigerator and reheat gently before assembling the chaat.

What can I substitute for sev if I can’t find it?

Crushed papris or even fried potato sticks can work as a substitute for sev, though the texture won’t be quite the same.

How do I adjust the spice level of this chaat?

Start with a small amount of chili powder and taste as you go. You can always add more, but you can’t take it away!

Can I use Greek yogurt in this recipe?

Absolutely! Greek yogurt is ideal because of its thickness.

What is the best way to store leftover chutneys?

Store leftover chutneys in an airtight container in the refrigerator for up to 5 days.