Crisp Chaat (Indian Street Food with a Twist)
This easy vegan Crisp Chaat is a fun twist on classic Indian street food, made with crunchy crisps, fresh vegetables, dairy-free yoghurt and tangy chutneys. Ready in just 10 minutes and perfect for parties, sharing platters or a quick snack.
Servings: 4 people
Calories:
Ingredients
- For crisp chaat
- 150 g lightly salted crisps
- 400 g baby potatoes or new potatoes cooked, cooled and chopped into bite-sized pieces (leave the skin on)
- 400 g tin chickpeas drained and rinsed
- 200 g vegan plain yoghurt
- 1 small red onion finely diced
- 4-5 tbsp tamarind chutney
- 6-8 tbsp homemade apple mint & coriander chutney
- Seeds from ½ pomegranate
- 1 tsp chaat masala
- For mint and apple chutney
- 1 knob ginger
- 2 cloves garlic
- 2 handfuls fresh coriander finely chopped
- 1 handful fresh mint finely chopped
- Juice of ½ lime/lemon
- green chilli optional
- 2 large apples
- salt and saugar to taste
Instructions
- Spread the crisps over a large serving platter or shallow serving bowl.
- Scatter the chopped potatoes, chickpeas and finely diced red onion evenly over the crisps.
- Spoon the vegan yoghurt generously over the top.
- Drizzle over the tamarind chutney followed by the homemade apple, mint and coriander chutney.
- Sprinkle with the chaat masala.
- Scatter over the pomegranate seeds and sev (chickpea noodles).
- Serve immediately while the crisps remain deliciously crunchy.