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Aloo chaat recipe

1 rating

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

Serves 2
8 mins to prepare and 12 mins to cook
392 calories / serving
Vegetarian
Gluten-free

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

Energy
1635kj
392kcal 20%
Fat
23g 33%
Saturates
14g 70%
Sugars
6g 7%
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