This simple crispy, potato, and chickpea chaat is mouthwateringly good and well worth a try!
Serves 6
Ingredients
5 medium potatoes, roughly chopped
tamarind chutney
1 red onion, finely chopped
coriander and mint chutney
1 handful peanuts
800g chickpeas, rinsed and drained
oil of choice
handful fresh coriander, roughly chopped
200g natural yoghurt
chaat masala
Method
– Place the potatoes in a pan, cover in water and boil until soft. Drain them and let them cool for 10 minutes. Peel and chop into bite-size pieces.
– Add 1 tbsp of oil to a hot pan. Add the peanuts and fry for 2 minutes. Transfer to a pestle and mortar, and roughly crush them.
– Add the yoghurt to a bowl and add 2 tbsp water, and ½ tsp salt. Mix well.
– Add 4 tbsp oil to a hot pan. Add the cooked potatoes and cook on high heat for 8-10 minutes. Add a pinch of salt, mix, and transfer to a large bowl.
– To the same pan, add the chickpeas and a pinch of salt. Dry roast them for 5 minutes on high heat.
– To assemble the chaat, you can mix it all in a large bowl or make up individual bowls.
– Divide potatoes and chickpeas equally into each bowl. Drizzle 1 tbsp of yoghurt, tamarind chutney, and coriander chutney on top.
– Then sprinkle a small handful of onions, fresh coriander, crushed peanuts, and ½ tsp chaat masala on top. Option to add a few chilli flakes.
Time to tuck in!