Aloo chaat is a popular street food snack in India, and lately we’ve adopted them for our roast potatoes along with a whole Tandoori roast chicken. This is also an easy dish to prepare ahead, and leftovers are wonderful in a dosa-style pancake the next day. Chaat Masala is a versatile spiced salt that has no onion, garlic or fenugreek for those that are sensitive. For extra crunch, you could add some crumbled Bombay mix on top.
1.5kg new potatoes, skin on, halved
1 tbsp Herbie’s Chaat Masala
3tbsp vegetable oil or ghee, melted
1 x 400g tin of chickpeas, drained
325ml (1 1/2 cups) plain thick Greek yoghurt
handful of fresh coriander, to serve
2 tbsp brown sugar
1/2 tsp Herbie’s Kashmiri Chilli
1 tsp Herbie’s Chaat Masala
1 cup water
Pre-heat oven to 200C. Boil potatoes in a large pan of boiling, salted water until tender then drain.
Toss potatoes and chickpeas in chaat and oil and roast for 25-30 minutes until browned.
Meanwhile, combine sauce ingredients in a small saucepan and bring to the boil. Simmer for 10-15 minutes, stirring until reduced, yet spoonable.
Spread yoghurt on a serving plate, top with roast potatoes and chickpeas, drizzle over tamarind sauce and top with coriander.
If preparing ahead, the potatoes can be pre-boiled, and the sauce can be pre-made; leaving just roasting and serving to do.
Keywords: potatoes, side dish, roast potatoes