If you’re unfamiliar with chaat, it’s an Indian snack that’s normally made with fried food (like aloo tikki or samosa). I’m sharing a healthier chaat recipe that calls for black-eyed beans, potatoes, herbs, and spices. You can top this chaat with crispy sev (thin noodles made from besan chickpea flour) and pomegranate arils (diced mango works too!). This chaat is light and refreshing but also filling and comforting. It’s the perfect appetizer for a summertime gathering. Or serve it as a snack with chai or even as a meal. The best part about this recipe? You can make the beans and the potatoes at the same time in the same pot. When it’s done, mix in some spices, toss it with a really flavorful dressing, and let it sit for a few minutes to absorb all of that salty, tangy, herby goodness. Have fun with this recipe. You can add other veggies to this if you’d like (cucumber or red bell pepper would be great) but if you do, make sure to adjust spices accordingly. I’ve added green chutney and tamarind chutney to the dressing in the recipe below, but feel free to serve this chaat with additional bowls of chutney as well as extra toppings! That way, people can add what they like to their bowls (I tend to go heavy-handed on the crispy sev, lol). Enjoy! For all the parents working at home with kids… I feel ya, lol. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
