bohemianwanderer – Potato chaat salad is a vibrant, flavorful dish that combines soft potatoes with tangy chutney and crunchy toppings. The heart of this recipe is the date and tamarind chutney, which adds a perfect balance of sweet, sour, and spicy notes. To make the chutney, combine 5 tablespoons of tamarind paste, 4 pitted medjool dates, and 300ml of water in a saucepan. Bring the mixture to a boil, then lower the heat to simmer until the dates soften. Remove from heat and let it cool before pureeing the mixture until smooth.
Read More : Aukey MagFusion 2X Wireless Charger Gets Qi2.2 Upgrade
Next, stir in 1 heaped tablespoon of soft brown sugar, ½ teaspoon each of ground cinnamon and chili powder, 1 teaspoon toasted and coarsely ground cumin, 1 teaspoon chaat masala, and black salt (kala namak) to taste if using. The chutney should have a thick, pourable consistency similar to ketchup. Add water gradually if it seems too thick. Cover and refrigerate until you’re ready to assemble the salad. This chutney brings warmth and complexity, essential for an authentic chaat salad experience. It pairs beautifully with the creamy yoghurt and fresh coriander in the dish.
Assembling the Potato Chaat Salad
Start by chopping 500 grams of Jersey Royal potatoes into bite-sized pieces. Boil them in salted water until tender, then drain and let them cool completely. The cool potatoes create a great base for the salad and absorb the chutney flavors well. Next, arrange the potatoes on a serving platter and scatter 400 grams of drained and rinsed chickpeas over them. Season generously with sea salt and black pepper, then gently mix the ingredients to combine.
Drizzle the salad with the prepared date and tamarind chutney. Add dollops of 200 grams of natural yoghurt across the top to introduce a creamy, cooling contrast. For crunch and texture, sprinkle a handful of nylon sev, or if unavailable, use your favorite Bombay mix or sev mamra. Add thin rings of 1 small red onion for sharpness, and sprinkle a handful of finely chopped coriander for fresh herbaceous notes.
Read More : Flavorful Cashew Rice Bowls with Stir-Fried Tofu Recipe
Finally, garnish the salad with seeds from half a pomegranate. The juicy, tart bursts brighten the dish visually and in flavor. Serve the potato chaat salad immediately for the best balance of textures and tastes. This dish offers a refreshing twist on traditional potato salads, combining Indian street food flavors with easy-to-find ingredients. It is perfect for warm-weather meals, casual gatherings, or anytime you want a tangy, vibrant salad with satisfying layers of flavor and texture.
