- Preparation and cooking time
- plus chilling
- Serves 4-6
- 750g potatoes (Maris Piper or King Edward)
- 1 small red onion, finely diced
- 30g ginger, peeled and finely grated
- 2 green chillies, deseeded and finely chopped
- 1 tsp ground cumin
- 2 tsp chaat masala
- ½ tsp Kashmiri chilli powder
- ½ tsp coarsely ground black peppercorns
- 1 lemon, juiced
- 1 litre sunflower oil, for deep frying
- 2 tbsp coriander relish (see 'goes well with' below)
- 4 tbsp date and tamarind sauce (see 'goes well with' below)
- 2 tbsp roughly chopped coriander
- 3 tbsp pomegranate seeds
- STEP 1
Peel the potatoes, cut them 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, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.
- STEP 2
Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.
- STEP 3
Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.
- STEP 4
Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.