Name: Roast Indian Chaat Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
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; 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

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 (also called Bhuja Mix)on top.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 minutes

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.