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Phyllo shells filled with potato and chickpea mixture topped with chutneys
5 from 2 votes

Phyllo Chaat Cups

Indian street food flavors in phyllo shells! These are filled with a potato and chickpea mixture spiced with masalas and topped with cilantro and tamarind chutneys!
Prep Time5 mins
Cook Time10 mins
Servings: 30 Shells
Author: Shweta


  • 30 phyllo shells
  • 1 tablespoon oil
  • 1 potato, diced
  • ¼ teaspoon salt
  • 1 can chickpeas, no salt added
  • 1 teaspoon cumin powder
  • 1 ½ tablespoon pani puri masala *see recipe notes


  • Heat oven to 350°F
  • Place phyllo shells in an oven safe tray and bake to make them crispy for about 5 minutes or according to the packaging.
  • Heat oil in a small pan and add potato. Add salt then cover with a lid and cook the potato for about 5 minutes, or until they begin to soften. Stir occasionally. If potatoes start to stick at the bottom of the pan, add a couple of tablespoons of water.
  • Once potatoes begin to soften, add chickpeas, cumin powder, and pani puri masala. Cook for another 5 minutes. Make sure potatoes are cooked well but not too mushy.
  • Let the mixture cool completely.
  • Top the phyllo cups with cilantro chutney and some sweet tamarind chutney and serve at room temperature. Enjoy!


Pani puri is a popular street food in India. The ready-made masala can be bought at any Indian food store. I recently saw that Walmart sells it online as well!
The packages of phyllo shells I used come in a 15 count so I used two packages!
Keywords: Party, Quick, Vegan