Chickpea-Potato Chaat

epicurious.com

Kristen McClure

subheading: Potatoes:

1 lb. baby potatoes

Kosher salt

subheading: 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

subheading: 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

subheading: 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)

Directions at epicurious.com

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