Chaat Masala With Crispy Baby Potatoes, Tamarind Yoghurt, Minted Chilli Dressing & Crispy Sev
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Take out two baking trays and a small frying pan.
STEP 2
Slice the baby potatoes into thin slices, about 3mm thick. Toss them in olive oil, salt, and pepper, then spread evenly on one of the baking trays. Roast in the oven for 15 minutes, then stir in the chaat masala paste along with the drained chickpeas. Return to the oven for a further 5 minutes, or until the paste caramelises at the edges of the potatoes.
STEP 3
Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.
Dice the tomato and cucumber, then add them to a bowl along with half of the mint chutney. Season to taste and give everything a good mix.
STEP 4
Place your small frying pan over medium heat and dry-toast (without oil) the sev for 1ā2 minutes, until crispy.
STEP 5
Divide the chickpea and potato chaat between serving plates, top with the tomato, cucumber salad then dress with the remainingĀ mint chutney, tamarind yoghurt, red onion, and a scattering of sev. Enjoy!
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Chaat Masala With Crispy Baby Potatoes, Tamarind Yoghurt, Minted Chilli Dressing & Crispy Sev
Chaat Masala With Crispy Baby Potatoes, Tamarind Yoghurt, Minted Chilli Dressing & Crispy Sev
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Take out two baking trays and a small frying pan.
STEP 2
Slice the baby potatoes into thin slices, about 3mm thick. Toss them in olive oil, salt, and pepper, then spread evenly on one of the baking trays. Roast in the oven for 15 minutes, then stir in the chaat masala paste along with the drained chickpeas. Return to the oven for a further 5 minutes, or until the paste caramelises at the edges of the potatoes.
STEP 3
Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.
Dice the tomato and cucumber, then add them to a bowl along with half of the mint chutney. Season to taste and give everything a good mix.
STEP 4
Place your small frying pan over medium heat and dry-toast (without oil) the sev for 1ā2 minutes, until crispy.
STEP 5
Divide the chickpea and potato chaat between serving plates, top with the tomato, cucumber salad then dress with the remainingĀ mint chutney, tamarind yoghurt, red onion, and a scattering of sev. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Take out two baking trays and a small frying pan.
STEP 2
Slice the baby potatoes into thin slices, about 3mm thick. Toss them in olive oil, salt, and pepper, then spread evenly on one of the baking trays. Roast in the oven for 15 minutes, then stir in the chaat masala paste along with the drained chickpeas. Return to the oven for a further 5 minutes, or until the paste caramelises at the edges of the potatoes.
STEP 3
Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.
Dice the tomato and cucumber, then add them to a bowl along with half of the mint chutney. Season to taste and give everything a good mix.
STEP 4
Place your small frying pan over medium heat and dry-toast (without oil) the sev for 1ā2 minutes, until crispy.
STEP 5
Divide the chickpea and potato chaat between serving plates, top with the tomato, cucumber salad then dress with the remainingĀ mint chutney, tamarind yoghurt, red onion, and a scattering of sev. Enjoy!
