Potato and Chickpea Chaat Recipe
Side
Ingredients
- 1 400g tin of chickpeas, drained and dried
- 1 tbsp of vegetable oil, plus more as needed
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 10 curry leaves
- 1.2kg Nanna Tate potatoes, peeled and cut into 3cm chunks
- 1 tsp turmeric
- 1 small red onion, thinly sliced
- plain yoghurt, to serve
- 1 handful of fresh coriander, leaves picked
- 1 green chilli, thinly sliced
- 1 bunch of fresh mint
- 1/2 bunch of fresh coriander
- 1 green chilli, roughly chopped
- 1 lime, juiced
- 1 tbsp of plain yoghurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 1/2 tsp chaat masala
Method · 45 min
- Preheat the oven to 200°C
- Toss the chickpeas with oil, ground cumin, chilli powder and salt. Spread on a lined baking tray and roast for 20-25 minutes until crisp
- Heat a little oil in a pan and add the cumin seeds and curry leaves. Once aromatic, add the potato and turmeric
- Season with salt and cook for 15-20 minutes, tossing occasionally, until golden and tender
- Meanwhile blend together all the ingredients for the chutney
- Mix together all the ingredients for the masala
- Add the warm potatoes to a bowl. Scatter over the roasted chickpeas. Top with the red onion, dollops of yoghurt, spoonfuls of mint chutney and the homemade masala
- Finish with fresh coriander and sliced green chilli
Chaat – an Indian street food staple – is all about a riot of colour, contrast in texture and pops of salty, tangy, fresh and fiery flavour. This simple one combines crispy fried Nanna Tate potatoes and chickpeas with a refreshing green chutney and a homemade masala. A wonderful dish that’s incredibly satisfying but nice and light.
