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Aloo chaat recipe
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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
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
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1635kj
392kcal
20%
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Fat
23g
33%
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Saturates
14g
70%
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Sugars
6g
7%
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Salt
1g
16%
of the reference intake
Carbohydrate 37.2g
Protein 6g
Fibre 5.6g
Method
- 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.
See more Indian recipes