Tater Tot Chaat

Chaat is one of my all-time favorite foods. It can be a snack, a shareable side for game day, or a dinner all on its own. This take on aloo chaat swaps the typical boiled spuds for frozen tater tots that get crisped up and tossed in spice-infused ghee. Using tater tots not only saves time, but gives you an extra crispy texture—a true win-win. The tater tots get blanketed in an array of sauces, sweet pomegranate seeds, red onion, crispy sev, and a heaping handful of fresh herbs for a colorful and flavorful meal.

While the recipe has several components, they all come together fairly quickly. When the tater tots are baking, you can whip up your sauces: a tart-sweet tamarind chutney, a spicy green chutney, and a refreshing yogurt. The green chutney is made with equal parts cilantro and mint, but if you’re part of the 14% of the population for whom cilantro tastes like soap, you can opt to make it with 100% mint. Preparing your own sauces is going to offer more control over flavor, but if you’re low on time you can always opt for a jarred green chutney and tamarind chutney like Deep from your local Indian or South Asian grocery store.

Note: If you prefer to cook your tater tots in an air fryer, preheat your air fryer to 400° then cook the tots, shaking the basket halfway through, until deep golden brown and crisp, 10–14 minutes.