Lays Chaat

Ingredients

• 100 g potato chips (Plain or lightly salted potato chips, lightly crushed or broken into large pieces)
• 0.5 red onion (Finely chopped)
• 1 tomato (Finely chopped; remove excess seeds if very juicy)
• 0.5 cucumber (Finely diced)
• 2 tbsp fresh cilantro (Chopped)
• 1 tbsp lemon juice (Add to taste)
• 2 tbsp mint-coriander chutney (Optional but typical for chaat)
• 2 tbsp tamarind chutney (Sweet-tangy chutney; optional)
• 1 tsp chaat masala (Adjust to taste)
• 0.25 tsp red chili powder (Optional; adjust for heat)
• 0.25 cup fine sev (For topping)
• salt (To taste; chips and chaat masala may already be salty)

Steps

1. 1

   Prepare all of the fresh toppings before opening the chips: finely chop the onion, tomato, cucumber, and cilantro. If using chutneys, have them ready so the chaat can be assembled quickly.

2. 2

   Place the potato chips in a large mixing bowl. Break only the largest chips into bite-size pieces, keeping some pieces intact for texture.

3. 3

   Add the chopped onion, tomato, cucumber, and cilantro to the chips.

4. 4

   Drizzle in the mint-coriander chutney, tamarind chutney, and lemon juice.

5. 5

   Sprinkle in the chaat masala, red chili powder, and a small amount of salt if needed. Toss gently with a spoon or clean hands until the toppings and seasonings are distributed without crushing the chips.

6. 6

   Transfer the chaat to serving bowls and scatter the sev over the top. Serve immediately while the chips are still crisp.

Notes

The provided source contains only the title/caption “Lays chaat” and no visible ingredient list or instructions. The ingredient quantities and method are therefore a low-confidence reconstruction of a typical potato-chip chaat. Assemble immediately before serving because the chutneys and vegetables quickly soften the chips.

Nutrition per serving

• snack
• Indian
• no-cook
• vegetarian
• quick
• street-food-inspired
• chaat