This recipe is inspired by Chaat, a popular Indian savoury snacks. I like the blend of different flavours in Chaat- sweeet, sour and hot with the creaminess of yoghurt. Chaats are usually made with Samosas or thick Pappadums. In my recipe, I have used toasted corn chips as an easier alternative.
It is very easy to prepare this dish and there is hardly any cooking involved except for boiling the potatoes. Preparing this dish basically involves layering ingredients and mixing them well before eating. I find this dish ideal for summer as the cold yoghurt helps cool down your body. I hope you will enjoy.
- 1/2 packet (80g) toasted corn chips
- A handful of Aaloo Bhujiya or other crispy and crunchy nibbles (available in Indian groceries or Indian food section of your local supermarket).
- 6 tablespoons plain yoghurt
- 2 coriander strips, finely chopped (you may replace coriander with mint)
- 1/2 red onion, finely chopped
- 1 small tomato, chopped
- 1 potato, boiled and cut into small pieces
- 2 tablespoons of tamarind chutney
- 4 teaspoons sugar
- A pinch of salt
- Chilli powder to taste (you may add green chillies if you like it hot)
- Few peanuts
- In a bowl, mix yoghurt, sugar, salt and coriander. Keep it aside.
- In a serving plate, put the corn chips. Break them lightly.
- Add a layer each of potatoes, onions and tomatoes.
- Sprinkle salt and chilli powder.
- Add a layer of yoghurt. Use only half the yoghurt now and keep the rest aside.
- Add a layer of Aaloo Bhujiya and put the peanuts on top.
- Add the rest of the yoghurt and put tamarind chutney on top. Serve immediately.
- Mix well before eating.