Easy aloo chaat
Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve
- Serves: 6 persons
- 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
Step 1Peel 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 2Mix the onion with the ginger, spices and lemon juice. Set aside.
Step 3Heat 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 4Mix 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.