This chaat is a mash up to end all mash ups!
We love baked potatoes, but we love the crisp creaminess of smashed potatoes even more. And forget sour cream and chives — we take it up a notch (or 10!) by using smashed potatoes in our version of Bhel Puri Chaat.
(Here’s a link to the recording of the original cooking class if you want to cook along with our Masi Masa Test Kitchen Chef, Kelsey Miguel of Not Umami’s.)
***There are THREE RECIPES in post: Smashed Potatoes, Tamarind Chutney, and Mint Chutney.***
Served throughout the Indian subcontinent and often thought of as a beach snack, chaat is a scrumptious melange of sweet, salty, tangy, and crunchy. Bhel Puri is a variation of chaat and is usually made with puffed rice and sev (a vermicelli-like snack made from gram flour) for crunch, but our recipe calls for much-easier-to-find ramen noodles.
This recipe also includes quick and easy recipes for two types of chutney: Tamarind and Mint. (Indian chutneys are a type of jam, but less sweet with no pectin, and usually include an acid and spices.)
If you want to read up on Chaat, check out this Bon Appetit article by one of our fave food writers, Priya Krishna. If you want to take a deep dive, we recommend Chaat — Recipes from the Kitchens, Markets, and Railways of India: A Cookbook, by Maneet Chauhan and Jody Eddy.
Oh, and if you’re not up for making the whole dish, our Tikka Smashed Potatoes are delicious on their own!