Active Time

　　15 minutes

　　Total Time

　　30 minutes

　　This chaat recipe is the perfect low-cook option for hot days. Canned chickpeas and simmered potatoes are tossed with a quick cilantro-mint chutney, tamarind chutney, and yogurt and topped with chiles, onions, tomatoes, and chaat masala. The result is a sweet, salty, tangy, and creamy dish that hits all the right notes in every bite. It's hearty enough to move from side to center stage as a summer main. The key is to make all the components first and toss together just before serving.

　　

Ingredients

6 Servings

　　

Potatoes

1 lb. baby potatoes

　　Kosher salt

　　

Tamarind Chutney

1 cup tamarind concentrate (such as Cock or Wangderm)

　　1 Tbsp. sugar

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　½ tsp. cayenne pepper

　　½ tsp. cumin seeds, crushed

　　

Green Chutney

1 bunch cilantro, coarsely chopped (stems and leaves)

　　1 bunch mint, leaves picked, stems discarded

　　Juice of 2 limes

　　1 small serrano chile or green Thai chile, stem removed

　　1 tsp. cumin seeds

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　

Yogurt and assembly

Juice of ½ lime

　　1 cup plain whole-milk yogurt

　　2 Tbsp. sugar

　　½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

　　2 (15-oz.) cans chickpeas, rinsed

　　1 large serrano chile, thinly sliced

　　1 large tomato, finely chopped

　　1 medium red onion, thinly sliced

　　¼ cup coarsely chopped cilantro, plus sprigs for serving

　　2 tsp. chaat masala, plus more for serving

　　Sev (such as Garvi Gujarat, for serving)

　　

Potatoes

Step 1

Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15–18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.

　　

Tamarind Chutney

Step 2

Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.

　　

Green chutney

Step 3

Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.

　　

Yogurt and assembly

Step 4

Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.

　　

Step 5

Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.

　　

Step 6

Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.