Layered Indian-style dip with smashed cumin potatoes
Serves 4 - 6
Easy
Prep:
Cook:
plus cooling
Make this layered party dip with Indian-inspired flavours. If you don’t have time to make the potatoes, serve with poppadoms
Skip to ingredients
- 750g baby potatoes
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp garlic granules
- 3 tbsp vegetable oil
For the dip
- 350g Greek yogurt
- ½ cucumbercoarsely grated and the water squeezed out
- 1 garlic clovefinely grated
- 2 tsp chaat masala
- large handful of mintleaves picked and finely chopped, plus a few extra to serve
- 6 tbsp mango chutney(we like Geeta’s)
- 3 tbsp tamarind sauce
- bombay mix, chopped coriander and 2 tbsp pomegranate seeds, to serve
Nutrition: Per serving (6)
- kcal268
- fat12g
- saturates4g
- carbs31g
- sugars14g
- fibre3g
- protein7g
- salt1.08g
Method
step 1
Bring a large pan of salted water to the boil, then lower in the potatoes using a slotted spoon and cook for 9-10 mins until a sharp knife slides in easily. Drain and leave to steam-dry. Heat the oven to 220C/200C fan/gas 8 and line a large baking tray with baking parchment.
step 2
Put the cumin and mustard seeds, the garlic granules and oil in a large bowl. Season well with salt and pepper, then toss in the potatoes.
step 3
Use a glass or mug to squash the potatoes onto the baking sheet until they just collapse, leaving space between them. Bake for 30-35 mins until golden, sizzling and crisp.
step 4
For the dip, mix the yogurt, cucumber, garlic, chaat masala and chopped mint in a large bowl. Season well with salt. Spoon into a wide, shallow serving bowl or plate, smoothing it out to the edge.
step 5
Spoon the mango chutney on top of the yogurt mixture, making it into a slightly smaller circle within. Top with a smaller circle of tamarind sauce. Sprinkle over the bombay mix, coriander, whole mint leaves and pomegranate seeds. Serve with the smashed potatoes for scooping.
