In the mood to head to the kitchen and whip something up? We don’t blame you … Check This Amazing Recipe: Aloo chaat

How to Make Aloo chaat

Preparation time:

less than 30 mins

Cooking time:

10 to 30 mins

Serves:

Serves 4

Dietary:

Vegetarian

Ingredients

For the aloo chaat

• 600g/1lb 5oz potatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fennel seeds
• 2 tsp chaat masala
• 1 tsp red chilli powder
• 15g/½oz fresh coriander
• 1 pomegranate
• 1–2 green chillies
• ½ lemon
• 60g/2¼oz Greek-style yoghurt
• 1 tsp caster sugar
• 1 tsp cumin
• 2 tbsp milk
• 6 tsp tamarind
• 40g/1½oz bhujia
• salt

For the mint and coriander chutney

• 1 large garlic
• 40g/1½oz shallots
• 1–2 green chillies
• 10g/⅓oz mint
• 10g/⅓oz fresh coriander
• 1 tsp ground cumin
• ½ tsp salt
• 1 tsp chaat masala
• ½ lemon
• 4 tsp olive oil
• 2 tsp Greek-style yoghurt

Method

1. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.

2. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.

3. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth.

4. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share.