Chaat is all about layers. Sweet, tangy, spicy, crunchy… all in one bite. So I took that idea and gave it a fall-flavored twist.

Instead of the usual crispy base, I roasted sweet potato rounds until they browned and caramelized. Then I piled on roasted Brussels sprouts and butternut squash for those warm, cozy vibes.

The real magic is the toppings. Maple-cumin yogurt for a cool, creamy, hint of sweetness, green chutney to cut through with freshness, and the spiced pumpkin seeds for crunch.

It’s warm, balanced, and feels familiar but still stands out on the table.