“Chaat” is an umbrella term for a whole raft of Indian snacks; this one originated in the province of Uttar Pradesh, but is now popular all over the country. There are lots of variations; sometimes a fresh, coriander-based chutney is used, for example. Canned chickpeas and purchased tamarind chutney will make this recipe super easy to whip up. Add ½ a teaspoon or so of chilli powder if you want some more heat. Serve as a light meal.






Skill level

Average: 4.4 (17 votes)


  • 100 ml vegetable oil
  • 2 tsp black mustard seeds
  • 1 red onion, finely chopped
  • 6 cloves garlic, crushed
  • 2 tbsp finely chopped ginger
  • 1 tsp ground turmeric
  • 2 tsp cumin seeds
  • 2 tsp amchur (mango powder)
  • 1 large green chilli, sliced
  • small handful curry leaves
  • 500 g chat potatoes, cut into quarters
  • 2 x 400 g can chickpeas, drained and rinsed
  • 680 ml (2¾ cups) water, approximately
  • 350 g (1¼ cups) tamarind and date chutney
  • medium sev (fried chickpea noodles; see Note), to taste


Mint yoghurt

  • 250 ml (1 cup) plain greek yoghurt
  • small handful mint leaves, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oil in a large saucepan over medium-high. Add the mustard seeds and cook for 2-3 minutes or until the seeds pop. Add about ¾ of the onion, the garlic, ginger, turmeric, cumin seeds and amchur and cook, stirring, for 4 minutes or until the mixture no longer smells raw. Add the chilli, curry leaves and potato and cook, stirring often, for 5 minutes or until the potatoes start to soften. Add the chickpeas and 500 ml (2 cups) of the water. Season well with sea salt and freshly ground black pepper and bring to the boil. Cover the pan and cook for 5 minutes then remove the lid and cook for another 12 minutes or until the potatoes are cooked and the liquid has evaporated.

Meanwhile, gradually combine enough of the remaining water with the chutney in a bowl to form a thick, spoonable mixture; you might need more, or less, water. Divide the chickpea mixture among bowls, spoon some of the tamarind chutney mixture over and scatter with the remaining onion and sev noodles to taste. Stir the mint into the yoghurt and serve on the side along with remaining tamarind chutney.



• Sev (fried chickpea noodles) are available from Indian and some Asian grocery stores. 


Photography, styling and food preparation  by China Squirrel.


When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her website or on Instagram.


This recipe is part of our 10 ways with canned chickpeascolumn.

View previous 10 ways with… columns and recipes.