Chaat is finger food, so don't be shy about picking it up and munching it right down. If you're particularly concerned about greasy fingers, just grab a little naan and surround the chaat.
- Wash and dice the potatoes and the tomato into small cubes, then slice the onion. Fry potatoes in vegetable oil.
- Place the fried potatoes on a paper towel to drain the grease, then mix in with the diced tomatoes. Toss in the onion slices and sprinkle the result with the masala. Then, pour on the lemon juice. For a nice variation that is a little more spicy, add a bit of chili and cumin powders.
Chaat is all about frying, so it's better to fry the potatoes than boil them, but the latter is an option.
As you would expect in a land that holds dozens of sub-cultures, India has developed as many chaats as they have languages. By some counts that is over 3,000, but at least two dozen official ones. This tasty treat is a favorite of everyone, as evidenced by the many street stands and even entire restaurants which specialize in this delicious snack.