Tater Tots Chaat – with Chana Masala
Tater Tots Chaat is an utterly quick and delicious fusion appetizer with baked tater tots, chana masala and sweet and spicy chutneys and some other toppings.
Besides, it is a gluten free street food dish. Once you dig into it you won’t stop eating this delicious chaat. It gets super addictive bite after bite that you cannot resist. India is known for its chaats. The papdi chaat, alu chaat, fruit chaat, dahi puri, bhel, palak patta chaat etc.
My mouth is watering right now even while I am writing about this post. Chaat has all these fun tasting components to it. It’s slightly spicy from green chutney, tamarind chutney gives that sweetness, and sev or boondi gives crispy texture and chaat masala gives that ‘umami’ flavor.
I can shamelessly eat chaat every day. Moreover, Tater Tots chaat is not only visually beautiful, but taste wise also, it’s delicious.
What Is Tater Tots Chaat?
It’s a quick adaptation of alu chaat or alu tikki chaat and is one of the most delicious chaat that you can make. Equally important, most of the ingredients are ready made. In addition, it’s topped with sweet and spicy chutneys, yogurt and tomatoes, onions, cilantro, and pomegranate arils.
Furthermore, it is finally topped with sev and boondi. A flavor explosion in the mouth for sure.
Furthermore, another important element of chaat is Sev (fried chickpea noodles) and a garnish of generous amounts of cilantro and a sprinkle of chaat masala completes the dish.
Inspiration for this dish
I have made tater tots chaat several times using canned chickpeas. Few days ago, when I was sent few products by Maya Kaimal company, I decided to amp up my Tater Tot Chaat with their chana masala. Anytime, if we do not want to eat the leftover chana masala with puri or rice ; I prefer to make it into alu tikki or samosa chana chaat. Both use up leftover chana and you feel like you are eating a completely new dish.
Fun fact, subsequently sometimes I will freeze leftover chana masala. When you need a quick hassle-free dinner, take frozen tater tots or frozen samosas, bake them up and end up making a dinner or snack. It works every time. Tater Tots is very simple in terms of flavors even though I use seasoned ones, so I like using chana masala to give it more flavors. Chutneys along with other components make it a one flavor packed showstopper dish. So, satisfying.
Lastly, did I tell you; this could be a dish you can whip up in minutes and easily if you go camping or be traveling on campervan.
TIPS
- You can prepare everything and keep it ready. Add chutneys and yogurt just before serving and keep some extra on the side for people to individually add more. That way it will stay crunchy and not get soggy.
- Chutneys can be prepared a day or a week in advance, they keep well in the fridge. Store-bought chutneys are big time saver. Do not hesitate.
- You can skip yogurt or use vegan yogurt.
- I also like to flavor yogurt a little bit, so you get flavors in every layer.
Tater Tots Chaat – Chana Masala Tots
Ingredients
- 1 19 Oz. pack frozen Tater Tots (Whole Foods) seasoned and flavored
- 1 bowl (10 oz.) Chana masala leftover or store bought
- 1/4 cup Tamarind Chutney store bough
- 1/4 cup Green Cilantro Chutney store bought
- 1/3 cup plain Yogurt whisked
- 1/4 tsp salt
- 1 tsp sugar
- 1 cup each Sev & Boondi
- 1 Pickled onion or chopped Onions
- 1 Tomatoes Chopped
- 1 -2 Green Chilies or Jalapenos chopped
- 1/3 cup Pomegranate
- ¼ cup Cilantro
- Pinch Chaat Masala
Instructions
- Take tater tots out of the freezer and let them thaw for a little bit. If they are not thawed, just remove them in tray and toss them in some neutral oil.
- Bake them at 350 for 15-20 minutes in a preheated oven until they are crispy and slightly golden in color. It is important they crisp up. Remove them and let it cool down for a bit.
- Warm up leftover chana masala or packaged one. In a small bowl, whisk plain yogurt with sugar and salt. Leave it aside.
- If you are ready to serve it, then assemble it in a serving platter or dish. You can also assemble it in separate/individual serving ware. I like to leave everything out and let people assemble it on their own and add toppings of their choice.
- In the same baking dish or serving dish, add chana masala on top of tater tots. Followed by drizzle both chutney’s cilantro and tamarind. Drizzle yogurt too.
- Add sev and boondi, and other toppings of your choice – onions, tomatoes, pomegranate, chilies, and cilantro. Finally sprinkle some chaat masala on top at the very end. Serve it.
Notes
- You can bake tater tots and keep them ready. Add or assemble close to serving. Only add chutneys and yogurt just before serving and keep some extra on the side for people to individually add more. That way it will stay crunchy and not get soggy.
- Chutneys can be prepared a day or a week in advance, they keep well in the fridge. Store-bought chutneys are big time saver. Do not hesitate to take a short cut.
- You can skip yogurt or use vegan yogurt.
- I also like to season yogurt a little bit, so you get flavors in every layer.
- Additionally to two chutneys, I add red chili garlic chutney too. To mimic the flavors, you can use sriracha. It adds nice spicy element.