This super easy tater tot chaat is the perfect appetizer for holiday entertaining. It’s low on efforts since it uses store-bought frozen tater tots but big on flavor from the yogurt, tangy chutneys, and crispy papdi, and sev. When you are short on time, make this tater tot chaat to impress your guests with minimal efforts!
This is my go-to chaat recipe for easy entertaining. I grew up eating the crispiest aloo tikkis in Delhi but let’s be honest, it’s hard to make so many tikkis from scratch during the festive time.
And here’s where the store-bought tater tots come in. They are not tikkis but they work great in a pinch and with the yogurt and chutneys, you will hardly miss the aloo tikkis in this recipe. If there’s one holiday appetizer you should make this holiday season, let this be it.
How I prep this in advance
Here’s what you can do if you are planning to make this chaat for your Diwali/holiday party. Few simple things and it will make it easier for you to assemble the chaat on the day of your party.
- Prep the yogurt in advance, whisk it with sugar and salt and keep it ready in the fridge.
- Make your chutneys in advance- both the mint chutney and the tamarind chutney can be made well in advance and refrigerated.
- Chop your cilantro and keep it ready. I don’t like chopping onions in advance but you can definitely do that if that works for you.
- One night before the party, take your serving plate/bowl and layer it with the prepared yogurt (reserve some for later) and place it in the fridge.
- 1 hour before your party, put the tater tots in the oven to bake, this will take around 25-30 minutes.
- Once baked, arrange them on top of that prepared yogurt plate/bowl and then top with everything else.
- This freshly assembled chaat will stay good for 2 to 3 hours, after that the tater tots become soggy (still good, but soggy).
- I would skip adding yogurt on top of the tater tots to prevent them from getting more soggy if making for a party.
Let’s make tater tot chaat
- Cook the frozen tater tots first
I used the entire 28 oz bag of frozen tater tots and followed the instructions on the package. You can either bake or air fry them, I prefer baking since that gets it done in one go rather than doing multiple rounds in the air fryer. I baked mine at 425 degrees for 26-27 minutes.
- Prepare the yogurt & assemble the chaat
While the tater tots are in the oven, you can work on the yogurt which is simply whisking plain yogurt with some sugar and salt. Once that’s done, and the tater tots are also baked, it’s time to arrange your chaat.
I like to season every layer for my chaat. After you spread the yogurt on your serving plate (reserve some for drizzling on top), sprinkle the yogurt layer with cumin powder, chaat masala and red chili powder.
- Arrange tater tots on top of yogurt
I like to let the tater tots cool down for like 2-3 minutes and then place them on top of that yogurt. You can arrange them anyway you like, just make sure to arrange them in a single layer. Again, season the tater tots with some salt, chaat masala, cumin powder by sprinkling these over the tots. Next add some chopped onions on top, I like to chop them fine for this chaat.
- Finish the chaat with chutneys, papdi and sev
Drizzle mint chutney, tamarind chutney on top and then top with crushed papdi, sev and finely chopped cilantro. You can also add some pomegranate arils on top for that pop of color. Generously sprinkle with more chaat masala, cumin powder and enjoy!
Tater Tot Chaat
Ingredients
- 28 oz tater tot, frozen, I used sonic brand
- 2 cups whole milk yogurt, plain
- 1 tablespoon sugar
- ¼ teaspoon salt
- ⅓ cup onion, finely chopped
- ¼ cup mint chutney
- ¼ cup tamarind chutney
- 10 papdi, broken
- 2 tablespoons sev, I used thin sev
- ¼ cup cilantro, finely chopped
- cumin powder, to sprinkle
- chaat masala, to sprinkle
- Kashmiri red chili powder, to sprinkle
Instructions
- You can cook your frozen tater tots according to the instructions on the package. Mine had instructions for both and I cooked them in the oven. Preheat your oven 425 F degrees. Line a large baking sheet with parchment paper and empty the whole 28 oz bag of tater tots (frozen) on it. Bake at 425 F for around 26 to 27 minutes (I followed the instructions).
- While the tater tots are in the oven, take a large bowl and add 2 cup whole milk yogurt (plain) to it. Add 1 tablespoon sugar and ¼ teaspoon salt to it. Using a wire whisk, mix everything together.
- Once tater tots are done, take them out of the oven and let them cool down for a few minutes. Meanwhile take your serving plate and add the prepared yogurt to it. Spread it around using a spatula. You can reserve some of the yogurt to drizzle it at the top towards the end (optional). Sprinkle yogurt with cumin powder, chaat masala and red chili powder.
- Place the tater tots on top of the yogurt in the plate, arrange them in a single layer. Sprinkle cumin powder, chaat masala and red chili powder on top. I also like to sprinkle some salt here.
- Then add ⅓ onions (chopped) on top. Next, drizzle ¼ cup mint chutney and ¼ cup tamarind chutney. Sprinkle chaat masala, cumin powder and chili powder.Crush 10 papdi my hands and sprinkle it all over, followed my 2 tablespoons sev. Finally, add ¼ cup cilantro (chopped) to finish. Sprinkle more of the spices if you like. You can aldo drizzle some yogurt on top (I did not). This chaat is best enjoyed within 2 hours of making it.
Notes
- Read the post on how to plan ahead if you are making this for a festive party.
- You can also sprinkle some pomegranate seeds on top before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
