Indian-inspired · Salad
Spring Pea Chaat
A bright, tangy spring chaat with peas, potatoes, and crunchy topping.
Ingredients
- 2 cups peas, fresh or frozen
- 1 small potato, diced
- 1/4 cup plain yogurt
- 1 tbsp tamarind chutney or date chutney
- 1/2 tsp chaat masala
- 1/4 tsp ground cumin
- 1 lime
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro, chopped
- 1/4 cup sev or crushed crispy chickpea snacks
Method
- Boil the potato until tender and cook the peas just until bright and tender; drain and cool slightly.
- Whisk the yogurt with the tamarind chutney, chaat masala, cumin, and a squeeze of lime.
- Toss the peas and potato with the red onion and cilantro.
- Drizzle with the yogurt dressing.
- Top with sev and serve immediately.
Notes
Add diced cucumber if you want more freshness and crunch.