Savory Oats Chaat with Chickpeas and Potatoes
Roast the quick oats in a large pan over medium heat until lightly golden and fragrant. Remove from pan and let cool. In a large bowl, combi...
Ingredients
- 1 cup quick oats
- 1 cup chickpeas, cooked
- 1 cup potatoes, boiled and diced
- 1/2 cup tomatoes, chopped
- 1 jalapeño, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup bhujia (Indian snack mix)
- 2 tablespoons ketchup
- 2 tablespoons green chutney
- 1/2 cup laiyya (puffed rice)
- 1 cup yogurt (dahi)
- 1/4 cup chopped cilantro
- Salt to taste
- Papdis (optional, for serving)
Instructions
Roast the quick oats in a large pan over medium heat until lightly golden and fragrant. Remove from pan and let cool. In a large bowl, combine the roasted oats, cooked chickpeas, diced potatoes, chopped tomatoes, jalapeño, and red onion. Add ketchup and green chutney to the mixture. Mix well. Before adding all of the laiyya to the main mixture, set aside a small amount. Add the majority of the laiyya to the main mixture and gently combine. In a separate small bowl, combine the reserved laiyya with the yogurt and cilantro. Add salt to taste. This forms a raita-style topping. To serve, plate the oats chaat and top with the yogurt-laiyya raita. Garnish with additional bhujia and serve immediately. Papdis can be used for scooping.
