Potatoes and chickpeas are perfect for soaking up salty-sweet yogurt, spicy chutneys, crispy sev, and chaat masala.
Some of my fondest memories are tied to chaat. Specifically, I think of the evening walks I used to take with my little brother to our neighborhood chaat guy, where we would patiently hold our plates and wait for the next crispy orb of pani puri to drop. Of course, this experience is hardly unique to me—just about every South Asian has their favorite street food vendor and just about all of us cherish a fierce love of chaat.
Next comes the crunch, for which there are endless options: fried sev noodles, fried and puffed puris, fried spiced chickpeas, to name a few. Then you add a layer of vegetables—raw onion and diced tomato are standard—and often a sprinkle of cooked lentils, depending on the recipe. Finally comes a judicious dusting of chaat masala, an essential Indian spice blend that’s funky, spicy, tangy, and salty all at the same time.
Indian Quick & Easy Gluten Free Vegetarian Vegan Potato Chickpea Cilantro Chile Yogurt Tomato Onion Dinner Mint Lunch Summer Diwali Starter Side
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