Aloo Chaat
Serves: people
Ingredients
- 375 g Maris Piper potatoes cut into 3 cm cubes
- ½ Red onion finely diced
- 15 g Fresh ginger 1 tbsp, finely grated
- 1 Green chillies deseeded and finely chopped
- ½ tsp Ground cumin
- 1 tsp Chaat masala
- ¼ tsp Kashmiri chilli powder
- ¼ tsp Cracked black pepper
- ½ Lemon juice
- 500 ml Vegetable oil for deep frying
- 2 tbsp Tamarind juice
- 5 g Fresh Coriander 1 tbsp, roughly chopped
- 1½ tbsp Pomegranate seeds
Method
- Peel the potatoes, cut into 3 cm cubes and rinse under cold running water for 2 minutes.
- Bring a large pan of salted water to the boil.
- Add the potatoes and simmer until just tender.
- Drain and spread the potatoes onto a wire rack to cool.
- Chill for 30 minutes to dry the surface.
- In a bowl, combine the red onion, fresh ginger, green chilli, ground cumin, chaat masala, Kashmiri chilli powder and cracked black pepper.
- Add the lemon juice and mix well.
- Heat the vegetable oil to 180°C in a deep pan.
- Fry the potatoes in batches until golden and crisp.
- Drain on kitchen paper and season with sea salt.
- Toss the warm potatoes with the onion and spice mixture.
- Drizzle over the tamarind sauce.
- Finish with the fresh coriander and pomegranate seeds.
- Serve immediately.