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.
- Total:
Ingredients
- 1kg new potatoes
- 1tbsp of chaat masala
- 2tbsp of olive oil
- 1bunch of coriander, approx. 30g
- 75ml of olive oil
- ½garlic clove
- 1piece of fresh ginger, 5mm in length, peeled
- ½green chilli, (optional)
- ½lime
- salt
- ½red onion, finely diced
- 3tbsp of coconut yoghurt
- 2tbsp of mango chutney
- 1handful of pomegranate seeds
- 1handful of sev mamra
- 1handful of fresh coriander, leaves picked
Instructions
Step 1
Preheat a ceramic barbecue to 180°C and set it up for direct cookingStep 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 crushedStep 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 juiceStep 4
Drain the potatoes, place on a large chopping board and lightly crush using the bottom of the panStep 5
Place in a bowl and dress with the olive oil and chaat masalaStep 6
Cook the potatoes on the barbecue, turning every few minutes until nice and crispy and lightly charredStep 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