Chaat masala potatoes
Ingredients
- 750g baby potatoes, 1cm slices
- 2 tbsp olive oil
- 1 tsp chaat masala
- ½ tsp turmeric
- 250g greek-style yoghurt
- ½ red onion, thinly sliced
- 1 green chilli, thinly sliced
- 1 ½ tsp coriander seeds, toasted
- 1 ½ tsp nigella seeds, toasted
- 30g coriander
- 1 green chilli, roughly chopped
- 1 tbsp lime juice
- 60ml olive oil
- 1 ½ tbsp tamarind paste
- 1 ½ tsp caster sugar
- ¼ tsp chaat masala
Steps
- Preheat the oven to 220°C fan. Line a tray with baking paper.
- In a medium saucepan add the potatoes, a teaspoon of salt and top with cold water to cover by 4cm.
- Place on medium-high heat, bring to the boil, then simmer for 6 minutes. Drain in a sieve then pat dry.
- Transfer to the baking tray and toss with the oil, chaat masala, turmeric, salt and pepper. Roast, stirring once or twice until golden. About 30 minutes.
- Meanwhile combine ingredients from coriander to olive oil in the blender and blend until smooth. Set aside.
- In a small bowl whisk the tamarind paste, sugar and chaat masala with 1½ teaspoons of water and set aside.
- Spread the yogurt out on a plate. Top with chutney, drizzle with half the tamarind dressing and top with potatoes, onion and chilli.
- Drizzle over the remaining dressing then sprinkle over the seeds.