Aloo chaat

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Ingredients

For the aloo chaat

• 600g/1lb 5oz potatoes, peeled and cut into small chunks
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fennel seeds, crushed
• 2 tsp chaat masala
• 1 tsp red chilli powder
• 15g/½oz fresh coriander, chopped
• 1 pomegranate, seeds separated
• 1–2 green chillies, chopped, seeds in
• ½ lemon, juice only
• 60g/2¼oz Greek-style yoghurt
• 1 tsp caster sugar
• 1 tsp cumin seeds, toasted and crushed
• 2 tbsp milk
• 6 tsp tamarind chutney
• 40g/1½oz bhujia
• salt

For the mint and coriander chutney

• 1 large garlic clove, roughly chopped
• 40g/1½oz shallots, peeled and diced
• 1–2 green chillies, roughly chopped, seeds in
• 10g/⅓oz mint leaves
• 10g/⅓oz fresh coriander, roughly chopped with stems
• 1 tsp ground cumin
• ½ tsp salt
• 1 tsp chaat masala
• ½ lemon, juice only
• 4 tsp olive oil
• 2 tsp Greek-style yoghurt

Method

1. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water.

2. Drain and leave to cool. Put the cooled potatoes, all the spices, 10g fresh coriander and 35g pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt.

   1. Mix together and set aside.

3. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.

4. To make the mint and coriander chutney, place all of the ingredients together with 30ml water in a food processor.

5. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes.

6. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney.

7. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney.

   1. Serve for everyone to share.

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