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Roast potato chaat

Roast potato chaat

This mix of cooling, sweet yogurt, sour tamarind and spicy chutneys is addictive. Here Ravneet Gill has used roasted potatoes and loves to eat it slightly warm. Prepare all of the chutneys the day before to save time. 

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  • Serves4
  • CourseSnack
  • Prepare30 mins
  • Cook45 mins
  • Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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

For the coriander chutney

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

For the tamarind chutney

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

For the honey yogurt

  • 50g natural yoghurt
  • 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.


Typical values per serving when made using specific products in recipe


1,418kJ/ 338kcals



Saturated Fat












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