Samosa-Style Potato & Chickpea Chaat
with Rice, Peas, Tamarind Sauce, Yogurt, Cilantro & Crispy Onions
- Milk
- Sesame
- Wheat
This Indian street food–inspired bowl features tender spiced potatoes and chickpeas simmered with garlic-ginger scallion paste and curry powder, then tossed with bright green peas. It’s served over fluffy rice and topped with cooling yogurt, tangy-sweet tamarind sauce, crispy onions, and fresh cilantro for authentic chaat flavors at home.
Ingredients
1 unit
Chickpeas
4 ounce
Peas
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 unit
Crispy Fried Onions
(Contains: Wheat)
5 unit
Potatoes
¼ ounce
Cilantro
2 ounce
Chimichurri
¾ cup
White Rice
1 unit
Tamarind Paste
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Dice potatoes into ½-inch pieces.
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Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
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Reserve ½ cup potato cooking liquid (1 cup for 4 servings); drain potatoes and return to pot.
-
While potatoes cook, drain and rinse chickpeas. Roughly chop cilantro.
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
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While rice cooks, return pot with drained potatoes to medium heat. Add chickpeas, garlic-ginger scallion paste, curry powder, reserved potato cooking liquid, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring occasionally, until thickened, 2-3 minutes.
-
Remove from heat; stir in peas. Season with salt and pepper.
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While chaat cooks, in a small bowl, combine tamarind paste, 1 TBSP water, and 2 tsp sugar (2 TBSP water and 4 tsp sugar for 4 servings).
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Stir in chimichurri.
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Fluff rice with a fork; divide between bowls.
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Top rice with potato and chickpea chaat. Drizzle with yogurt and tamarind sauce. Garnish with crispy fried onions and cilantro and serve.
