Potato Chickpea Chaat Recipe – Easy Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Potato Chickpea Chaat Recipe – Easy Street Food Snack

Hey everyone! If you’ve ever wandered the bustling streets of India, you know the magic of chaat. It’s that perfect explosion of flavors – sweet, tangy, spicy, and crunchy – all in one bite. Today, I’m sharing my go-to recipe for Potato Chickpea Chaat, a super easy version of this classic street food that you can whip up in minutes. I first made this when I was craving a little taste of home, and it instantly transported me back!

Why You’ll Love This Recipe

This Potato Chickpea Chaat is seriously addictive. It’s quick, requires minimal cooking (mostly just boiling potatoes!), and is bursting with flavor. It’s the perfect snack, appetizer, or even a light meal. Plus, it’s totally customizable – you can adjust the spice level and toppings to your liking. Honestly, who doesn’t love a little chaat?

Ingredients

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

• 1 potato
• 1 cup chickpeas (chana), boiled
• 1 tsp green chutney
• 1 tsp tamarind chutney
• 2 tbsp curd (yogurt)
• ½ – 1 tsp Kashmiri red chilli powder (adjust to taste)
• ½ tsp salt (or to taste)
• 3 papdi (crispy fried dough wafers)
• 1 tbsp curd (yogurt), for layering
• 2 tsp green chutney, for layering
• 2 tsp tamarind chutney, for layering
• 2 tbsp chopped onion
• 2 tbsp chopped tomato
• Pinch of chilli powder
• Pinch of cumin powder
• Pinch of aamchur (dry mango powder)
• Pinch of chaat masala
• Pinch of salt
• 3 tbsp sev (thin chickpea noodles)
• 1 tbsp pomegranate seeds
• 1 tsp chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chaat:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the chaat a beautiful vibrant red color and a mild, fruity heat. Regular chilli powder can be too strong and won’t give you that lovely hue.
• Chutneys: Green chutney and tamarind chutney are the heart and soul of chaat. You can find them pre-made at Indian grocery stores, or make your own! Regional variations are huge – some people prefer a sweeter tamarind chutney, others a spicier green chutney. Feel free to experiment!
• Sev: I like to use the thin, crispy sev made from besan (gram flour). It provides the perfect crunch. You can find different types of sev, so choose one you enjoy.
• Potatoes: Use a starchy potato like Yukon Gold or Russet. They mash up nicely without getting too gluey.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the boiled potatoes, chickpeas, 1 tsp green chutney, 1 tsp tamarind chutney, 2 tbsp curd, Kashmiri red chilli powder, and salt. Mix everything well until it’s nicely combined.
2. Transfer this flavorful mixture to a serving plate. Now, for the crunch! Crush the papdi and sprinkle it over the potato-chickpea mixture.
3. Time to layer things up! Add another layer of 1 tbsp curd, 2 tsp green chutney, and 2 tsp tamarind chutney.
4. Sprinkle on the chopped onions and tomatoes.
5. Now for the spice blend! Sprinkle a pinch of chilli powder, cumin powder, aamchur, chaat masala, and a tiny pinch of salt.
6. Finally, top it all off with the sev, remaining onions, tomatoes, and a generous sprinkle of pomegranate seeds.
7. Drizzle with a little more chutney if you like, garnish with fresh coriander, and serve immediately!

Expert Tips

• Boil the potatoes until they’re tender but not mushy. You want them to hold their shape.
• Don’t overmix the potato-chickpea mixture, or it will become pasty.
• Assemble the chaat just before serving to keep the papdi crispy.

Variations

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

• Vegan Adaptation: Swap the curd for a plant-based yogurt – coconut yogurt or cashew yogurt work beautifully.
• Gluten-Free: Make sure your papdi is gluten-free! Many brands now offer gluten-free options.
• Spice Level: Adjust the amount of Kashmiri red chilli powder and chilli powder to your preference. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This chaat is perfect for festivals like Diwali or Holi. It’s a crowd-pleaser and always disappears quickly.

Serving Suggestions

Serve this Potato Chickpea Chaat as a snack with a cup of chai, or as a light lunch. It also pairs well with a cooling glass of lassi.

Storage Instructions

Honestly, this chaat is best enjoyed immediately. The papdi will get soggy if stored. However, you can store the potato-chickpea mixture and chutneys separately in the fridge for up to 2 days. Assemble the chaat just before serving.

FAQs

Let’s answer some common questions:

• Is this chaat best served immediately? Absolutely! The papdi loses its crunch quickly.
• Can I make the chutneys ahead of time? Yes, definitely! Making the chutneys ahead of time will save you time when you’re ready to assemble the chaat.
• What is the best type of potato to use for chaat? Starchy potatoes like Yukon Gold or Russet work best.
• Can I air fry or bake the papdi for a healthier option? You can! Lightly brush the papdi with oil and air fry or bake at 180°C (350°F) for 5-7 minutes, or until crispy.
• How can I adjust the sweetness/sourness of the chaat? Adjust the amount of tamarind chutney. More tamarind chutney = more sourness. A tiny bit of sugar can balance the flavors if it’s too sour.

Enjoy making this delicious and easy Potato Chickpea Chaat! Let me know in the comments how it turns out for you. Happy cooking!