Chaat plate

Chaat plate
  • Serves icon Serves 2-4
  • Time icon Hands-on time 30 min

“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)


  • 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


  1. Boil the potatoes until they are cooked through but still firm (about 10 minutes). Drain and leave to cool.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Sev are small, crunchy, savoury noodles made with chickpea flour and a key component of many a chaat (the name given to a wide variety of savoury snacks originally from India but now popular across south Asia).

Recipe By

Sumayya Usmani


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