Aloo chaat
indian | main | side | vegan
Serves 1 generously, or 2 as a snack
This dish is a bit like a spiced potato hash, and is perfect for brunch, and for using up leftover cooked potatoes (it makes a glorious samosa filling, too). The tomato pieces turn into sweet, juicy flavour bombs that pop in your mouth, while the finishing touches of yoghurt and tamarind help to cool the spice levels and enrich the dish.
Ingredients
1 tbsp cooking oil
250g leftover cooked potatoes
2 tsp chaat masala, or garam masala, plus 1 tsp extra to serve
120g cooked carlin peas (or other pulses)
1 tomato, cut into eight wedges
1 spring onions, trimmed and finely sliced from top to tail
3 sprigs coriander, stalks finely chopped, leaves roughly chopped
green chilli, finely sliced, to taste
1 tbsp tamarind paste, to serve
yoghurt (dairy or plant-based), to serve
1-2 lime wedges, to serve
Method
- Heat the oil in a frying pan over a medium heat. Crush the potatoes, add to the hot pan and fry, stirring occasionally, for five minutes, until they begin to brown.
- Stir in the chaat, cooked pulses and tomato and carry on cooking for a few minutes, until the potatoes are golden brown.
- Stir in the spring onions, coriander and sliced green chilli to taste, keeping a little of each aside to use as a garnish.
- Tip into a bowl, top with the reserved onion, coriander and chilli, sprinkle with a little more chaat and serve with a splatter each of tamarind paste and yoghurt and a lime wedge.