Chaat tastes the best if everything is cold, straight out of the fridge. This applies to chutneys, chickpea, yogurt, and roasted sweet potatoes.
Extra spicy green chutney really gives a good kick to this recipe.
Don’t skip the chaat masala.
Add healthier baked, gluten-free papris or crackers to make it more filling.
Possible substitutes
You can swap chickpea with kidney beans or even moong bean sprouts.
Use vegan coconut yogurt instead of dairy.
Add some crispy puris to the base if desired.
Skip pomegranate if unavailable.
The addition of finely chopped cucumber or roasted beets is wonderful too.
As sweet potato is already sweet, you may skip the tamarind chutney and just squeeze some fresh lemon juice on the chaat
Make-Ahead of Time Tips.
You can prepare all elements of this recipe a few days ahead of time. This makes this chaat ideal for busy days. All you have to do is assemble it together and enjoy a healthy meal in a jiffy. This is how you can do it.
Store-bought yogurt stays in your fridge for a few weeks. Use by the expiration date. Homemade yogurt stays well refrigerated for a week.
Boil chickpea and store in the fridge for up to 4 days or use shelf-stable canned one.
Roast sweet potatoes up to 4 days in advance. Refrigerate until use.
Make coriander mint chutney and tamarind chutney up to 3 months in advance. They freeze beautifully. Thaw when needed.
Chop onions and prep pomegranate up to a day in advance.