Kale Chaat Recipe
Crispy kale with homemade yogurt (vegan option available), mint, tamarind, chopped onions, tomatoes, and potato. Crunchy and delicious — our most loved dish at the Yak.
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Ingredients
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Kale Base
Vegetables and Potatoes
Yogurt and Tamarind Sauces
Seasonings and Garnish
Method
Kale Base
- 1
Preheat oven to 425°F (220°C). Rinse kale leaves and pat completely dry. Remove thick stems and tear into bite-sized pieces.
- 2
In a large bowl, toss kale with olive oil (2 tbs), salt (0.5 tsp), and ground cumin (0.5 tsp) until evenly coated.
- 3
Spread kale on a parchment-lined baking sheet in a single layer. Roast 8–12 minutes, turning once, until edges are crispy and centers are slightly tender. Remove from oven and let cool slightly.
Vegetables and Potatoes
Yogurt and Tamarind Sauces
- 6
Yogurt-Mint Sauce
In a small bowl, whisk plain yogurt (1 cup) with chopped mint (0.25 cup) and lemon juice (1 tablespoon). Season with a pinch of salt. For vegan option, substitute plant-based yogurt for the dairy yogurt.
- 7
Tamarind Chutney
In another small bowl, whisk tamarind paste (3 tablespoons) with 1–2 tablespoons water to reach a pourable consistency. Add a pinch of salt and a light pinch of chili powder, to taste.
Assembly & Finish
- 8
In a large serving bowl, combine the crispy kale with the warm diced potatoes, chopped onions, and diced tomatoes.
- 9
Drizzle with yogurt-mint sauce and tamarind chutney to taste. Sprinkle with chaat masala and garnish with cilantro if using.
- 10
Serve
Serve immediately as a vibrant, crunchy small plate.
