Easy aloo chaat
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and at least 30 mins chilling
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 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 l sunflower oil, for 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
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.
