This recipe is a “riff” on a dish we had at the Lantern in Chapel Hill, NC recently. “Chaat” pretty much means “tasty snack you buy from a cart” and there are thousands of recipes, so through trial and error I came up with this vegan version. The original recipe used fried potatoes, cauliflower and chickpeas but I think roasting yields a very similar result without the mess of frying everything. All of these ingredients are available in most American supermarkets, except for maybe the tamarind concentrate and coriander chutney. There is actually a spice blend called “chaat masala” but I couldn’t find it and used mild curry powder instead. The fresh mint and cilantro chutney add bursts of tart and tangy flavor with every bite.

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