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Aloo chaat

An average of 5.0 out of 5 stars from 10 ratings
Aloo chaat
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Aloo chaat is a combination of different flavours all in one dish. It reminds me of childhood with my friends and is a great sharing dish. Bhujia is a crisp fried chickpea noodle that adds extra crunch - don't skip it!

Ingredients

For the aloo chaat

  • potatoes: 600g/1lb 5oz potatoes, peeled and cut into small chunks
  • cumin: 1 tsp ground cumin
  • coriander: 1 tsp ground coriander
  • fennel seeds: 1 tsp fennel seeds, crushed
  • chaat masala: 2 tsp chaat masala
  • chilli powder: 1 tsp red chilli powder
  • fresh coriander: 15²µ/½´Ç³ú fresh coriander, chopped
  • pomegranate: 1 pomegranate, seeds separated
  • chillies: 1–2 green chillies, chopped, seeds in
  • lemon: ½ lemon, juice only
  • yoghurt: 60g/2¼oz Greek-style yoghurt
  • caster sugar: 1 tsp caster sugar
  • cumin: 1 tsp cumin seeds, toasted and crushed
  • milk: 2 tbsp milk
  • tamarind: 6 tsp tamarind chutney
  • 40²µ/1½´Ç³ú bhujia
  • salt

For the mint and coriander chutney

  • garlic: 1 large garlic clove, roughly chopped
  • shallots: 40²µ/1½´Ç³ú shallots, peeled and diced
  • chillies: 1–2 green chillies, roughly chopped, seeds in
  • mint: 10²µ/â…“o³ú mint leaves
  • fresh coriander: 10²µ/â…“o³ú fresh coriander, roughly chopped with stems
  • cumin: 1 tsp ground cumin
  • ½ tsp salt
  • chaat masala: 1 tsp chaat masala
  • lemon: ½ lemon, juice only
  • olive oil: 4 tsp olive oil
  • yoghurt: 2 tsp Greek-style yoghurt

Method

  1. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10²µ/â…“o³ú fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.

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

  3. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth.

  4. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. 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. Serve for everyone to share.

Recipe tips

Any leftover mint and coriander chutney will keep in an airtight jar in the fridge for about a week.