By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
341 cal · 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.
Comments
This Indian street-food bowl is available everywhere in Charlotte—oats, cornflakes, potato, chickpeas, and cucumber are standard supermarket finds at Harris Teeter, Food Lion, Kroger, or Walmart. The catch is the chutneys: tamarind chutney and coriander chutney are not routine inventory at most Charlotte chains and will force a stop at an Indian grocer like Patel Brothers or a specialty aisle you may not find. The fresh cilantro, green chili, and pomegranate seeds are seasonal and expensive outside late fall through winter. The 20-minute claim assumes the potato is pre-cooked or microwaved very aggressively; realistically add 15 minutes for boiling and cooling potato cubes. The payoff is a bright, crunchy, tangy single bowl that doesn't reheat well—it's a same-night dish, best eaten immediately before the cornflakes go soggy. It suits someone who enjoys Indian flavors and doesn't mind the specialty-store stop, but it is not a grab-what-you-have weeknight standby.
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