Aloo chaat recipe
Crunchy, crispy and spicy all over, this Indian potato salad is a dinner party favourite. Purple onions, green limes and red pomegranate seeds make this a real rainbow of a dish
See method- Serves 2
- 8 mins to prepare and 12 mins to cook
- 392 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 360g floury potatoes, cut into 4cm cubes
- 2 tsp ground turmeric
- 50g salted butter
- 1 tsp cumin seeds
- 2cm piece fresh ginger, peeled and very finely chopped
- 1½ tsp garam masala
- 1½ tsp hot chilli powder
- 1½ tsp tamarind paste
- 1 heaped tbsp full-fat Greek yogurt
- ½ small red onion, finely sliced
- ½ green chilli, sliced
- 25g pomegranate seeds
- 5g fresh coriander, leaves picked
- ½ lime, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 1635kJ 392.0kcal
- Fat
- 23g
- Saturates
- 14g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 37.2gProtein 6.0gFibre 5.6g
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- Parboil the potatoes for 8-10 mins until just tender. Drain and let them steam in the colander for a couple of mins. Put the potatoes and turmeric in a bowl and toss to coat.
- Melt the butter in a frying pan over a medium heat. Add the cumin seeds and ginger, then fry for 1-2 mins until fragrant. Add the potatoes, increase the heat to high and fry for 10 mins, stirring occasionally, until crispy.
- Remove from the heat and transfer to a serving bowl with the garam masala, chilli powder, tamarind paste and a pinch of salt. Dollop over the yogurt, then scatter with the red onion, chilli, pomegranate seeds and the coriander. Serve with the lime wedges for squeezing over.
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