Using tater tots as the base for tangy tater tot chaat not only saves time, but gives you an extra crispy texture. Make this chaat as a snack or a full meal.
Chaat is one of my all-time favorite foods. It can be a snack, a shareable side for game day, or a dinner all on its own. This take on aloo chaat swaps the typical boiled spuds for frozen tater tots that get crisped up and tossed in spice-infused ghee.
Using tater tots not only saves time, but gives you an extra crispy texture—a true win-win. The tater tots get blanketed in an array of sauces, sweet pomegranate seeds, red onion, crispy sev, and a heaping handful of fresh herbs for a colorful and flavorful meal. While the recipe has several components, they all come together fairly quickly. When the tater tots are baking, you can whip up your sauces: a tart-sweet tamarind chutney, a spicy green chutney, and a refreshing yogurt. The green chutney is made with equal parts cilantro and mint, but if you’re part of the 14% of the population for whom cilantro tastes like soap, you can opt to make it with 100% mint. Preparing your own sauces is going to offer more control over flavor, but if you’re low on time you can always opt for a jarred green chutney and tamarind chutney like Deep from your local Indian or South Asian grocery store. Note: If you prefer to cook your tater tots in an air fryer, preheat your air fryer to 400° then cook the tots, shaking the basket halfway through, until deep golden brown and crisp, 10–14 minutes.
Turmeric Tamarind Ginger Jalapeño Cilantro Mint Yogurt Pomegranate Starter Dinner Lunch Super Bowl Potato Snack Vegetarian Weeknight Meals
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