Hot Potato, Chickpea & Pomegranate Chaat
Spicy Indian Chaat with crispy potatoes, chickpeas and pomegranate!
  • 4-5 potatoes, cleaned, boiled and chopped in big chunks
  • 2 tbsp olive oil or ghee
  • 1 cup boiled chickpeas
  • 1 jalapeno, chopped
  • 1 red onion, chopped
  • Seeds from 1 pomegranate
  • ½ cup yogurt
  • Chaat masala (Easily available in Indian stores or speciality stores)
  • salt to taste
  • Red chili to taste
  • Sugar to taste
  • Lemon/lime juice to taste
  • Fresh cilantro for garnishing, chopped
  • Fine sev (These can be found in Indian grocery stores) (If hard to find, you can leave these)
  1. On a hot skillet, add oil or ghee. Once hot, add the boiled cubed potatoe pieces. Smash them a bit so they cook evenly. Cook on med-high until crispy. Flip and repeat on the other side. Once done, transfer them to a bowl. Add chickpeas, jalapeno, onion, pomegranate seeds, salt and chaat masala and lemon or lime juice. Stir it around and taste. You might need to add more salt or chaat masala or lemon/lime juice.
  2. Now serve it in indivisual plates.
  3. In another bowl, beat the yogurt to make it smooth. To it add, salt, red chili and pinch of sugar and mix and adjust to taste.
  4. Top the potato mix in the bowls with some of this yogurt, fine sev (optional) and cilantro. Serve immediately.
  5. Enjoy with a hot cup of tea!
Make sure you serve the potatoes piping hot as that's when it tastes the best.
I have suggested the total time as 1 hour as if you are boiling potatoes in a pot, it will take you an additional ½ an hour.
You can keep everything ready and just before you are ready to eat, crispy the boiled potatoes and assemble.
Recipe by Naive Cook Cooks at