Chaat Masala Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
1 tsp chaat masala
02 -
2 tbsp olive oil
03 -
750g baby new potatoes, sliced lengthwise into 1cm thickness
04 -
½ tsp ground turmeric
05 -
Salt and a dash of freshly cracked black pepper
→ Vegetables & Seeds
06 -
1½ tsp nigella seeds, toasted
07 -
1 green chilli, finely sliced into rounds (10g)
08 -
250g of red onion, sliced into thin rounds
09 -
1½ tsp coriander seeds, toasted
→ Coriander Chutney
10 -
30g of fresh coriander leaves
11 -
1 tbsp freshly squeezed lime juice
12 -
60ml of olive oil
13 -
¼ tsp salt
14 -
1 green chilli, deseeded and roughly chopped (10g)
→ Sweet Tamarind Dressing
15 -
1½ tsp caster sugar
16 -
1½ tsp water
17 -
1½ tbsp tamarind paste
18 -
¼ tsp chaat masala
# Instructions:
01 -
Set your oven to 220°C fan. In a decent-sized pan, toss in the potatoes and about 2 teaspoons of salt. Pour in cold water until it’s roughly 4cm above the potatoes. Heat things up over medium-high until the water boils, then lower to a simmer for about 6 minutes. You’re looking for that perfect soft-but-not-too-soft texture.
02 -
Use a sieve to drain the potatoes, then pat them down to dry. Spread them on a large tray lined with parchment paper. Mix them around with the oil, chaat masala, turmeric, some salt (⅓ teaspoon should do), plus some pepper. Pop them in the oven for 35 minutes, stirring halfway through, until golden and crisp.
03 -
Grab a food processor and add every chutney ingredient to its small bowl. Blend everything until smooth, and keep it aside for later.
04 -
In a small bowl, mix the dressing ingredients together with a whisk. Once combined, let it rest nearby.
05 -
On a large and round serving dish, spread the yogurt across. Spoon the coriander chutney on top, swirling it lightly but leaving it distinct from the yogurt. Drizzle half of the tamarind sauce over the surface, then layer on the potatoes, onion slices, and chilli. Top it all off with the rest of the tamarind sauce and sprinkle the seeds for garnish before digging in.
# Notes:
01 -
Drying the potatoes after boiling helps to make them crunchier.