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    Roast potato chaat

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    Roast potato chaat

    By Ravneet Gill

    • Preparation time: 30 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes

    Serves: 4


    500g Charlotte potatoes, cut in half, or into thirds if large
    ½ tsp ground black pepper
    1 tsp amchoor powder
    1 tsp ground cumin
    1 tsp chaat masala
    2 tbsp vegetable oil
    1 lemon, juice
    25g pack mint, leaves only, roughly chopped
    25g pack coriander,
    roughly chopped
    1 red onion, finely chopped
    30g Bombay mix
    3 tbsp pomegranate seeds

    ½ tsp cumin
    ½-1 green chilli
    1 tsp sugar
    25g pack coriander
    ½ lemon, juice
    30g Greek yogurt

    50g pitted dates
    25g tamarind paste
    25g caster sugar
    ¼ tsp chilli powder

    50g natural yogurt
    10g clear honey 


    1. Preheat the oven to 170ºC, gas mark 3. Put the potatoes, spices, oil and a pinch of salt in a large bowl. Mix thoroughly so the spices are distributed evenly. Transfer to a roasting tin and cook for about 45 minutes. The potatoes should be golden and soft when pierced with a knife.

    2. Meanwhile, make the coriander chutney. Put the ingredients in a blender with a pinch of salt and whizz until you have a smooth consistency; transfer to a bowl and set aside. For the tamarind chutney, put the dates and 125ml water in a small saucepan and bring to a simmer. Stir in the remaining ingredients with a pinch of salt and cook for 7 minutes. Allow to cool slightly, then whizz to a fine paste in a blender. Transfer to a bowl and set aside. In a small bowl, combine the yogurt and honey; set aside.

    3. Once the potatoes are cooked, remove them from the oven and put in a bowl, then toss with the lemon juice, chopped mint, coriander and red onion. Drizzle the tamarind chutney over the potatoes, followed by the coriander chutney and finish with the honey yogurt. Sprinkle the Bombay mix and pomegranate seeds over the top and serve.

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