Barbecued aloo chaat

Barbecued aloo chaat

This barbecued potato recipe is a cacophony of flavour and colour, combining smoky charred potatoes with a fresh green chutney, Indian spices, juicy pomegranate seeds and crunchy sev mamra. A wonderful vegetarian side or main to make when the sun's shining.
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  1. Step 1

    Preheat a ceramic barbecue to 180°C and set it up for direct cooking
  2. Step 2

    Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed
  3. Step 3

    To make the coriander chutney, add the garlic, ginger, chilli (if using), oil and coriander (including stalks) to a blender and blitz to a coarse consistency. Taste and season with salt and lime juice
  4. Step 4

    Drain the potatoes, place on a large chopping board and lightly crush using the bottom of the pan
  5. Step 5

    Place in a bowl and dress with the olive oil and chaat masala
  6. Step 6

    Cook the potatoes on the barbecue, turning every few minutes until nice and crispy and lightly charred
  7. Step 7

    Toss the barbecued potatoes with the red onion, 3 tbsp of the coriander chutney, the yoghurt and mango chutney, then top with pomegranate seeds, crunchy sev and fresh coriander