Crispy Potato Chaat with Creamy Jackfruit Seed Sauce: A Flavorful Indian Street Food Snack
40 minutes
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About Crispy Potato Chaat with Creamy Jackfruit Seed Sauce: A Flavorful Indian Street Food Snack
Craving the irresistible crunch and vibrant flavors of Indian street food? This easy Crispy Potato Chaat recipe brings the excitement home, boasting a unique creamy, aromatic jackfruit seed sauce you won't find anywhere else.Crispy pan-fried potato patties are layered with tangy tamarind chutney, cool hung curd, crunchy papad, and a sprinkle of chaat masala—a symphony of textures and tastes. This healthier take on a beloved classic makes a perfect quick snack or fun appetizer.Indulge in this explosion of flavor and satisfy your chaat cravings with a dish that's both easy and extraordinary.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Potato Patties
- 1 cup Potato boiled and mashed
- 1 cup Jackfruit Seeds boiled and mashed
- 1 1/2 tsp Salt or to taste
- 1 Tbsp Pepper black, ground
- 1 Tbsp Cumin Seeds roasted and ground
- 1/2 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- Oil for shallow frying
For the Chaat Assembly
- Papad fried and crushed
- 1/2 cup Tamarind Sauce
- 1 cup Hung Yogurt
- 1 Tbsp Chaat Masala
- Chilies finely chopped, green
- Coriander Leaves finely chopped, fresh
Instructions
- In a mixing bowl, combine the mashed potatoes, mashed jackfruit seeds, salt, black pepper, roasted cumin powder, cinnamon, and nutmeg.
- Mix the ingredients thoroughly until well combined. This creates the flavorful base for the potato patties.
- Divide the mixture into 4 equal portions. Shape each portion into a patty.
- Heat the oil in a shallow pan over medium heat. Once hot, carefully place the patties in the pan.
- Shallow fry the patties for about 3-4 minutes per side, or until they turn golden brown and crispy. Flipping ensures even cooking.
- Remove the patties from the pan and set them aside on a plate lined with paper towels to absorb excess oil.
- In the same pan, fry the papad until crisp. Crushing the papad adds a delightful crunch to the chaat.
- Once cool enough to handle, crush the fried papad into smaller pieces.
- To assemble the chaat, place the fried potato patties on a serving plate.
- Top each patty with a generous dollop of hung curd and a drizzle of tamarind sauce. These add a cool and tangy contrast to the crispy patties.
- Sprinkle the crushed papad over the patties, followed by a dusting of chaat masala for that signature tangy and spicy flavor.
- Garnish with the chopped green chilies and fresh coriander leaves for a final burst of freshness and color.
- Serve the Crispy Potato Chaat immediately and enjoy!
Recipe Notes
Good To Know
- Roast the jackfruit seeds before making the paste to enhance their nutty flavor and ensure a smoother, richer texture in the chat.
- For extra crunch, toss in a handful of roasted peanuts or sev just before serving, but add these at the last minute to prevent them from turning soggy.
- If you prefer a tangier profile, sprinkle some chaat masala or a squeeze of fresh lemon juice over the assembled chat right before serving.
- To make this recipe vegan, substitute oil for any ghee or butter and ensure the jackfruit seeds paste contains no dairy; coconut oil adds a subtle, complementary sweetness.
Expert Tips
- Adjust the spice level to your liking by adding more or less green chilies to the jackfruit seed paste.
- For a heartier chat, add boiled potatoes, chickpeas, or diced cucumber.
- Fresh herbs like cilantro and mint can be added for a burst of freshness.
Storage Instructions
- This chat is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture may change slightly.
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Recipe Nutrition
Calories: 176kcalCarbohydrates: 9gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 1gSugar: 3g
Geeta Biswas
Articles: 919
3 Comments
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Looks so mouthwatering! Thanks for sharing.
This looks so inviting! I’m eager to try it.
Such a perfect dish! Thank you.