Tater Tots Chaat - Chana Masala Tots
This quick tater tots chaat is an utterly stunning and delicious appetizer. It is a gluten free street food dish. It’s a quick adaptation of alu chaat or alu tikki chaat and is one of the most delicious chaat that you can make. Most of the ingredients are ready made. Then it’s topped with sweet and spicy chutneys, yogurt and tomatoes, onions, cilantro and pomegranate arils. It is finally topped with sev and boondi. A flavor explosion in the mouth.
Servings: 4
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.