An easy recipe from Claire Thomson’s ” New Kitchen Basics” . You can use other vegetables or fruit in the mix depending on what you have- for example cucumber, mango or pomegranate. Chaat is an Indian Spice blend which can be purchased in some supermarkets as well as Indian stores.
Ingredients
- 400 g waxy potatoes peeled and cut in bite sized pieces
- 400 g tin chickpeas drained and rinsed
- 1 small red onion peeled and finely diced
- 200 g cherry tomatoes halved or quartered
- 1 big bunch coriander roughly chopped
- juice of a l;emon
- 2 tsps chaat masala or use garam masala and more lemon jice
- 1 red or green chilli deseeded and finely chopped
- sea salt and black pepper to taste
To serve:
- a good handful Bombay Mix, Sev or Salted Peanuts Optional
- 50 g plain yoghurt Optional
Servings:
Instructions
- Cook the potatoes in plenty of boiling salted water for about 8-12 minutes until tender. Drain well and allow to cool.
- In a bowl mix together the cooked potatoes, chick peas, onion, tomatoes and coriander. Add the lemon juice, chaat and chilli to taste. Season with salt and pepper- the salad should be quite highly seasoned.
- Top with the Bombay Mix, Sev or peanuts if using, and finally with yoghurt.
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