A very good chaat from ” Andaza” by Sumiyya Usmani.
Ingredients
- 2-3 large potatoes peeled and cubed
- 2 teaspoons sunflower oil
- 1 teaspoon cumin seeds
- 1 teaspoon finely chopped ginger
- ¼ teaspoon turmeric powder
- 1 teaspoon chaat masala
- salt to taste
- 1 green chilli finely chopped
- 2 tablespoons chopped coriander leaves cilantro
- 3-4 tablespoons sev (crisp savoury noodles made with chickpea flour)
- 2 tablespoons pomegranate seeds
- Juice of 1 lime
- FOR THE YOGHURT TOPPING
- 100 g full-fat Greek-style yoghurt whipped until smooth, ⅓ cup
- ½ teaspoon crushed garlic
- 1 tablespoon chopped mint
- salt to taste
Servings:
Instructions
- Boil the potatoes until they are cooked through but still firm. Drain and leave to cool.
- In a frying pan, heat the oil over medium heat. When it is hot, add the cumin seeds and stir until fragrant and light brown, then add the ginger and fry for about 10–12 seconds, or until aromatic – be careful not to let it burn.
- Add the potatoes and fry until lightly brown and crispy around the edges, then add the turmeric, chaat masala and salt and mix well. Take the pan off the heat, then stir in the green chilli and half of the coriander leaves. Spoon into a serving dish.
- For the yoghurt topping, mix all the ingredients together. Top the potatoes with this, then scatter over the remaining coriander leaves and sev. Finish with the pomegranate seeds and lime juice. Eat immediately.
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