“This is a recipe based on the chaat I used to sneak out and eat on dates with Danesh when I was a teenager. You can find the chaat masala spice blend and crispy sev noodles in Asian shops or online.” Enjoy it as a snacking platter at your next get-together.
Recipe taken from Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen by Sumayya Usmani (Murdoch Books, £25)
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Ingredients
- 2-3 large potatoes, peeled and cubed
- 2 tsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp finely chopped ginger
- ¼ tsp turmeric powder
- 1 tsp chaat masala
- 1 green chilli, finely chopped
- 2 tbsp chopped coriander leaves
- 100g greek yogurt, whipped until smooth
- ½ tsp crushed garlic
- 1 tbsp chopped mint leaves
- 3-4 tbsp sev (see Tips)
- 2 tbsp pomegranate seeds
- Juice 1 lime
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Method
- Boil the potatoes until they are cooked through but still firm (about 10 minutes). Drain and leave to cool.
- Heat the oil in a frying pan over a medium heat. Once hot, add the cumin seeds and stir until fragrant and light brown, then add the ginger and fry for 10-12 seconds until aromatic – be careful not to let it burn.
- Add the potatoes and fry until lightly brown and crispy around the edges (about 8 minutes), then add the turmeric, chaat masala and a pinch of salt and mix well. Take the pan off the heat, then stir in the green chilli and half the coriander leaves. Spoon into a serving dish.
- Mix the yogurt, garlic and mint together with a pinch of salt, then spoon it over the potatoes. Scatter over the remaining coriander leaves and sev. Finish with the pomegranate leaves and lime juice. Eat immediately.
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