Easy aloo chaat
Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 750g potatoes (Maris Piper or King Edward)
- 1small red onion, finely diced
- 30g ginger, peeled and finely grated
- 2green chillies, deseeded and finely chopped
- 1tsp ground cumin
- 2tsp chaat masala
- ½tsp Kashmiri chilli powder
- ½tsp coarsely ground black peppercorns
- 1lemon, juiced
- 1l sunflower oil, for deep-frying
- 4tbsp date and tamarind sauce (use shop-bought, or try our recipe below)
- 2tbsp coriander relish (use shop-bought or try our recipe below)
- 2tbsp roughly chopped coriander
- 3tbsp pomegranate seeds
Instructions
Step 1
Peel the potatoes, cut into 3cm chunks and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered for 5-10 mins until tender. Drain and tip onto a cooling rack. Leave to cool, then chill for 30 mins to dry the surface.Step 2
Mix the onion with the ginger, spices and lemon juice. Set aside.Step 3
Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Batch fry the potatoes until golden, drain on kitchen paper and season with salt.Step 4
Mix the potatoes with the dressed onions, drizzle with the date and tamarind sauce and coriander relish, and sprinkle with the coriander and pomegranate seeds. Serve straightaway.