Serves 4
20 min
Oats Chaat
Recipe GLPR5bbe5a1d141af9
A crunchy and tangy Indian street food snack made with toasted oats and cornflakes combined with boiled potatoes, chickpeas, fresh vegetables, and yogurt. This healthy twist on the classic chaat is served immediately with traditional coriander and tamarind chutneys for a burst of flavor.
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Ingredients
¾ cup Quick cooking oats
1 cup Cornflakes cereal
½ cup Boiled potato, medium, cubed
¾ cup Cooked chickpeas
½ cup Chopped cucumber
½ cup Chopped tomato
1 Finely chopped green chili
3 tablespoons Finely chopped cilantro
½ cup Plain yogurt
¼ teaspoon Black salt
Salt, to taste
¼ teaspoon Black pepper powder
1 tablespoon Fresh lemon juice
6 tablespoons Coriander chutney
6 tablespoons Tamarind date chutney
Pomegranate seeds for garnish, optional
Directions
Place the oats in a medium skillet over medium heat. Stir frequently for 8–10 minutes until they turn light golden brown and become fragrant and crispy. Transfer to a plate and allow to cool completely.
While the oats cool, prepare all the vegetables: dice the boiled potato, chop the cucumber and tomato into small pieces, finely chop the green chili and cilantro. In a small bowl, combine the yogurt with black salt and set aside.
In a large mixing bowl, combine the cooled roasted oats with the cornflakes cereal and mix well.
Add the diced potato, cooked chickpeas, cucumber, tomato, green chili, and cilantro to the oat mixture. Season with salt, black pepper powder, and lemon juice. Toss everything together gently but thoroughly.
Pour the yogurt mixture over the oat and vegetable mixture and fold gently until all ingredients are evenly coated.
Divide the chaat into four individual serving bowls or plates immediately. Drizzle 1½ tablespoons of coriander chutney over each portion, followed by 1½ tablespoons of tamarind date chutney. Top with pomegranate seeds if desired.
Serve immediately to maintain the crispy texture of the oats and cornflakes, as the mixture will begin to soften if left standing.
