Food Recipes Side Dishes Potato Dishes Hash Brown Chaat Be the first to rate & review! Sweet, spiced apple butter chutney and an herbaceous green chutney, crunchy toppings, and plenty of spices and herbs make this potato-based snack, which blogger and cookbook author Hetal Vasavada serves at her Diwali celebration, a riot of texture and flavors that is so essential to chaat (a category of Indian cuisine that roughly means “snacks”). Don’t skip out on the black salt, which adds distinct funkiness to the dish. Save leftover green chutney to top scrambled eggs, tacos, or grilled chicken. By Hetal Vasavada Hetal Vasavada Hetal Vasavada is a cookbook author, blogger, and bakery owner who is an expert baker and is known for creating dishes with a unique combination of both her Indian and American backgrounds. She has a degree in biochemistry and uses her scientific background to create recipes.Experience: Hetal Vasavada is a cookbook author, baker, and blogger. Her first cookbook, Milk and Cardamom, was about Indian-inspired desserts. The cookbook was listed as one of 2019's best cookbooks by the San Francisco Chronicle and The Washington Post. Her recipes have been featured in The New York Times, Buzzfeed, Food & Wine, Bon Appetit, and more.Hetal owns and runs an online pop-up bakery, Milk and Cardamom Sweets. She also works as a recipe developer, food photographer, and social media consultant. In addition, she runs a popular blog and Instagram account where she shares her Indian-inspired desserts and Gujarati dishes. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Total Time: 55 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 1 cup apple butter 1/3 cup plus 6 to 8 tablespoon water, divided 5 tablespoons fresh lime juice (from 3 limes), divided 1 1/2 teaspoons freshly ground coriander (such as Burlap & Barrel Nile Coriander), divided 1 1/2 teaspoons freshly ground cumin (such as Burlap & Barrel Wild Mountain Cumin), divided 1 1/4 teaspoons red chile powder (such as Diaspora Co. Ground Sannam Chillies), divided 2 1/2 teaspoons fine sea salt, divided 1 bunch fresh cilantro, leaves and tender stems roughly chopped (about 3 cups), plus finely chopped cilantro, for garnish 1 cup packed fresh mint leaves 1 large fresh serrano chile, unseeded, finely chopped, divided 1 tablespoon grated peeled fresh ginger, divided 1 1/2 pounds russet potatoes (about 2 large potatoes), peeled and grated on large holes of a box grater 1 1/2 teaspoon madras curry powder (such as Spicewalla) 1/2 teaspoon black salt (kala namak) (such as Rani) (optional) 1/2 cup finely chopped red onion, rinsed, divided 1/3 cup chickpea flour (fine besan) (about 1 ounces) (such as Bob’s Red Mill Chickpea Flour) 3 tablespoon whole milk 6 tablespoons vegetable oil Finely chopped plum tomatoes, pomegranate arils, sev (fried chickpea noodles) (such as Deep), and chaat masala (such as Spicewalla), for serving Directions Stir together apple butter, 1/3 cup water, 2 1/2 tablespoons lime juice, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon red chile powder, and 1/2 teaspoon salt in a medium bowl. Set aside up to 2 hours, or cover and refrigerate up to 3 days. Combine cilantro, mint, 6 tablespoons water, 1 tablespoon serrano, 1/2 tablespoon ginger, 3/4 teaspoon fine sea salt, and remaining 2 1/2 tablespoons lime juice in a blender. Process until smooth, about 45 seconds, adding up to 2 tablespoons water, 1 tablespoon at a time, as needed for blender to process. Transfer to a small bowl; set aside up to 1 hour, or cover and refrigerate up to 1 day. Place grated potatoes in a colander; rinse under cold water until water runs clear, about 1 minute. Drain well. Transfer potatoes to a clean towel; squeeze to remove as much moisture as possible. Stir together potatoes, curry powder, black salt (if using), 2 tablespoons onion, remaining serrano, remaining 1/2 tablespoon ginger, remaining 1 1/4 teaspoons fine sea salt, remaining 1/2 teaspoon coriander, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon red chile powder in a large bowl. Stir in chickpea flour and milk until well combined. Shape potato mixture evenly into 8 (2-inch) balls. Heat 3 tablespoons oil in a large (12-inch) cast-iron skillet over medium. Arrange 4 potato balls 3 inches apart in skillet. Using a spatula, gently press each ball to flatten into a 3 1/2-inch disk. Cook until golden brown and crisp, 6 to 8 minutes, flipping once halfway through cook time. Transfer hash browns to a plate lined with paper towels; let drain 30 seconds, and transfer to a serving plate. Repeat process with remaining oil and potato balls. Spoon about 1 tablespoon apple butter chutney and 1 tablespoon green chutney onto each hash brown; reserve remaining chutney for another use. Sprinkle evenly with remaining 6 tablespoons onion. Top with tomatoes, pomegranate arils, sev, and chaat masala. Garnish with cilantro. Serve immediately. Andria Lo Make Ahead Apple butter chutney can be made up to 3 days ahead. Green chutney can be made up to 1 day ahead. Ungarnished hash browns can be kept warm in a 200°F oven up to 20 minutes. Notes Find black salt, chickpea flour, and sev at your local Indian grocery store. Suggested Pairing Dry sparkling rosé. Originally appeared: November 2020 Rate It Print