Easy aloo chaat
Serves 4 - 6
Easy
Prep:
Cook:
plus cooling and at least 30 mins chilling
Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve
Skip to ingredients
Units:
- 750g potatoes(Maris Piper or King Edward)
- 1 small red onionfinely diced
- 30g gingerpeeled and finely grated
- 2 green chilliesdeseeded and finely chopped
- 1 tsp ground cumin
- 2 tsp chaat masala
- ½ tsp Kashmiri chilli powder
- ½ tsp coarsely ground black peppercorns
- 1 lemonjuiced
- 1 l sunflower oilfor deep-frying
- 4 tbsp date and tamarind sauce(use shop-bought, or try our recipe below)
- 2 tbsp coriander relish(use shop-bought or try our recipe below)
- 2 tbsp roughly chopped coriander
- 3 tbsp pomegranate seeds
Nutrition: Per serving (6)
- kcal233
- fat11g
- saturates1g
- carbs30g
- sugars10g
- fibre3g
- protein3g
- salt0.3g
Method
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.
