Ingredients
19 oz/540 g tater tots, frozen
2 cups/480 g unsweetened plain yogurt
1 shallot or small red onion/about 55 g, minced
1 green chilli such as jalapeno, Serrano, or Bird’s eye, minced or thinly sliced
3 Tbsp chopped cilantro
1/4 cup/60 ml green cilantro chutney
1/4 cup/60 ml sweet tamarind chutney
1 1/2 Tbsp chaat masala, homemade or store-bought
1/2 tsp Kashmiri chilli powder
Instructions
- Cook the tater tots as per the manufacturer’s instructions.
- Season the yogurt with salt while the tater tots cook and transfer to a serving bowl.
- Place the tater tots on the yogurt. Top with the shallot, chilli, and cilantro.
- Sprinkle the chaat masala and Kashmiri chilli powder.
- Drizzle the green cilantro chutney and sweet tamarind chutney over and serve immediately. This dish is best eaten within an hour or two of putting it together.
Notes
- When pomegranates are in season, add 1/4 cup of fresh arils.
- Sev is another wonderful topping here. A generous 1/4 cup adds a nice crunch to this dish.
- If I’ve got leftover chole or chana masala, I’ll warm it up and add it to the tater tots.
- To make a Kashmiri chilli substitute: mix 3/4 tsp ground smoked sweet paprika and 1/4 tsp ground cayenne.