Crispy Kulle Ki Chaat
Fried potato cups loaded with chickpeas, yogurt, and tamarind chutney—the crispy-tangy-spiced snack that's a full dinner. No special equipment needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 3 whole potatoes, medium
- 1 can (15 oz) canned chickpeas, drained
- ½ cup plain yogurt
- ¼ cup tamarind chutney (store-bought)
- 1 tsp chaat masala or cumin-chili powder blend
- 2 cups neutral oil for frying
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Cut potatoes in half lengthwise. Scoop out the center with a spoon, leaving a 1/4-inch shell to form a cup.
- 2
Heat oil in a deep skillet to 350°F. Fry potato cups 4–5 minutes until golden brown and crispy on all sides.
- 3
Lift cups out with a slotted spoon and drain on paper towels. Season with salt while still hot.
- 4
Warm chickpeas in a small pot or microwave for 2 minutes. Stir in chaat masala and a pinch of salt.
- 5
Fill each potato cup with warm chickpeas, then dollop yogurt and tamarind chutney on top.
- 6
Garnish with cilantro and a final pinch of chaat masala. Serve immediately.
Tools you’ll need
- vegetable peeler or sharp knife
- spoon or melon baller
- deep skillet (10-inch minimum)
- cooking thermometer (optional but helpful)
- slotted spoon
- paper towels
- small pot or microwave
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