Chaat Masala Potatoes

Sweet and crunchy, cold yoghurt and a zingy dressing in this fresh Indian-inspired salad.

Preparation Time- 10 minutes

Cooking Time- 35 minutes

Ingredients

For the potatoes:

  • 750g baby new potatoes, cut lengthways into 1cm thick slices

  • 2 tbsp olive oil

  • 1 tsp chaat masala

  • ½ tsp ground turmeric

  • Salt and pepper, to taste

  • 250g thick Greek yoghurt

  • 1 echalion, thinly sliced on a mandolin or by hand

  • 1 green chilli ,thinly sliced

  • 1½ tsp coriander seeds, toasted

  • 1½ tsp nigella seeds, toasted

    For the coriander chutney:

  • 30g fresh coriander, reserving a few for garnish

  • 1 green chilli, deseeded and roughly chopped

  • 1 tbsp lime juice

  • 4 tbsp olive oil

  • Salt

    To serve:

  • 1½ tbsp tamarind paste

  • 1½ tsp caster sugar

  • ¼ tsp chaat masala

Method

  1. Preheat the oven to 200°C fan. Put a large pan of salted water on to boil. Once boiling add the potatoes and cook for 4-5 minutes until cooked through. Drain the potatoes.

  2. Add the potatoes to a large baking tray – drizzle with the 2 tbsp oil, and top with the chaat masala, turmeric and seasoning. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden.

  3. Meanwhile, make the coriander chutney. Put all the ingredients into a food processor or blender and blitz until smooth. Set aside.

  4. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside.

  5. Spread the yoghurt on a large serving platter. Top with half the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, shallot and chilli.

  6. Drizzle over the remaining coriander chutney and tamarind dressing, then sprinkle over the toasted seeds and reserved coriander leaves and serve

‍Credit UK Shallots

Aisling GilheanyComment