CHATS RECIPE RECIPES

Steps:

• Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15–18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
• Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
• Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
• Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
• Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
• Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.

Steps:

• Preheat oven to 400*.
• Lightly grease baking sheets.
• Cream butter and sugar together.
• Add egg whites, one at a time, mixing well after each.
• Add flour and then vanilla, mixing well.
• If dough seems to soft, add a bit more flour.
• Force through a pastry bag or cookie press fitted with a medium star tip onto baking sheets, making cookies about 3 inches long.
• Bake for 10 minutes or until lightly browned.
• Cool on wire racks completely.
• If desired, make sandwich cookies by spreading with jam or melted chocolate, or be truly decadent by making jam filled sandwich cookies and then dipping in chocolate!