Aloo chaat is a combination of different flavours all in one dish. It reminds me of childhood with my friends and is a great sharing dish. Bhujia is a crisp fried chickpea noodle that adds extra crunch - don't skip it!
For the aloo chaat
- 600g/1lb 5oz potatoes, peeled and cut into small chunks
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fennel seeds, crushed
- 2 tsp chaat masala
- 1 tsp red chilli powder
- 15g/½oz fresh coriander, chopped
- 1 pomegranate, seeds separated
- 1–2 green chillies, chopped, seeds in
- ½ lemon, juice only
- 60g/2¼oz Greek-style yoghurt
- 1 tsp caster sugar
- 1 tsp cumin seeds, toasted and crushed
- 2 tbsp milk
- 6 tsp tamarind chutney
- 40g/1½oz bhujia
For the mint and coriander chutney
To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.
Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.
To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth.
Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share.
Any leftover mint and coriander chutney will keep in an airtight jar in the fridge for about a week.