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
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Open the appInstructions
Step 1
Cut potatoes in half lengthwise. Scoop out the center with a spoon, leaving a 1/4-inch shell to form a cup.
Step 2
Heat oil in a deep skillet to 350°F. Fry potato cups 4–5 minutes until golden brown and crispy on all sides.
Step 3
Lift cups out with a slotted spoon and drain on paper towels. Season with salt while still hot.
Step 4
Warm chickpeas in a small pot or microwave for 2 minutes. Stir in chaat masala and a pinch of salt.
Step 5
Fill each potato cup with warm chickpeas, then dollop yogurt and tamarind chutney on top.
Step 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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