Chaat Masala Potatoes Yoghurt (Print Version)
# Ingredients:
→ Potatoes
01 -
750g baby new potatoes, cut lengthways into 1cm-thick slices
02 -
2 tbsp olive oil
03 -
1 tsp chaat masala
04 -
½ tsp ground turmeric
05 -
Salt and freshly ground black pepper
→ Vegetables & Seeds
06 -
250g red onion, thinly sliced into rounds
07 -
1 green chilli, thinly sliced into rounds (10g)
08 -
1½ tsp coriander seeds, toasted
09 -
1½ tsp nigella seeds, toasted
→ Coriander Chutney
10 -
30g fresh coriander
11 -
1 green chilli, deseeded and roughly chopped (10g)
12 -
1 tbsp lime juice
13 -
60ml olive oil
14 -
¼ tsp salt
→ Sweet Tamarind Dressing
15 -
1½ tbsp tamarind paste
16 -
1½ tsp caster sugar
17 -
¼ tsp chaat masala
18 -
1½ tsp water
# Instructions:
01 -
Preheat the oven to 220°C fan. Put the potatoes and 2 teaspoons of salt into a medium saucepan and top with enough cold water to cover by about 4cm. Place on a medium-high heat, bring to the boil, then simmer for 6 minutes, or until they're almost cooked through but still retain a bite.
02 -
Drain potatoes through a sieve and pat dry, then transfer to a large parchment-lined baking tray. Toss with the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
03 -
Put all the chutney ingredients into the small bowl of a food processor and blitz until smooth. Set aside until needed.
04 -
Whisk together all the dressing ingredients in a small bowl and set aside.
05 -
Spread the yoghurt out on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.
# Notes:
01 -
Ensure the potatoes are well-dried after boiling for crispier results.