Print

Roast Indian Chaat Potatoes

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.

Author: herbies
Prep Time: 10m
Cook Time: 40m
Total Time: 9 minute
Yield: 6 serves 1x
Cuisine: Indian
Scale

Ingredients

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

SAUCE:

3 tbsp Herbie’s Tamarind Concentrate

2 tbsp brown sugar

1/2 tsp Herbie’s Kashmiri Chilli

1 tsp Herbie’s Chaat Masala

1 cup water

Instructions

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.

Notes

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

Print Recipe
Nutritional Information
Serving Size 366g
Calories 375
Sugar 11g
Sodium 1.5g
Fat 14g
Saturated Fat 4.4g
Carbohydrates 49g
Fiber 7.4g
Protein 11g