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Published by on November 13, 2020

Line a large baking tray with parchment paper. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Put the potatoes and 2 teaspoons of salt in a saucepan and top with enough cold water to cover by about 4cm/1½in. Roast, stirring once or twice, for 35 minutes, or until deeply golden. Roast, stirring once or twice, for 35 minutes, or until deeply golden. Registered number: 861590 England. Top with the chutney, swirling it through without completely incorporating. Place over a medium–high heat, bring to the boil and simmer for 6 minutes, until the potatoes are almost cooked through but still retain a bite. 10 Things to Eat, See & Do in Mexico (Travelling with Kids), Everyday Thali – Simple Moong Dal and Mixed Veg Sabzi, Chocolate Brownie Cookies (Cookbook Review). Unlock the potential of your ingredients with Ottolenghi FLAVOUR, the new book from bestselling author and renowned chef, Yotam Ottolenghi. Get our latest recipes, competitions and cookbook news straight to your inbox every week Add a generous helping of the coriander chutney before sprinkling with chillies and finishing with a dollop of cooling yoghurt. Inspired by the Indian street food classic aloo chaat, Ottolenghi's chaat masala potatoes, as seen on ITV's Saturday Kitchen, are flavoured with an addictively tangy spice mix and served with a sweet tamarind dressing. Drizzle with the remaining dressing, then sprinkle with the coriander seeds and nigella seeds and serve at once. Put all the ingredients and ¼ teaspoon of salt into the small bowl of a food processor and blitz until smooth. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, Written by Yotam Ottolenghi and Ixta Belfrage, baby new potatoes, cut lengthways into 1cm-thick slices, small red onion, peeled and thinly sliced into rounds on a mandolin, if you have one, or by hand (45g), green chilli, thinly sliced into rounds (10g), green chilli, deseeded and roughly chopped (10g), shop-bought tamarind paste, or double if you’re extracting it yourself from pulp (see p. 20 of Ottolenghi FLAVOUR). Foodie Pro & The Genesis Framework, Chaat Masala Potatoes with Yogurt and Tamarind, Cut in lengthwise into 1/2 inch thick slices, Chaat masala already has salt in it, so check to ensure you are not over salting, thinly sliced into rounds on a mandoline, if you have one, I used a jalapeno and sliced it into rounds. This dish is inspired by aloo chaat, an Indian street food that has many regional variations, all of which are not for the faint-hearted because they are loaded with sweet and sour and a fair bit of crunch. Place on a medium-high heat, bring to the boil, then simmer for 6 minutes, or until they’re almost cooked through but still retain a bite. 750g baby new potatoes, cut lengthways into 1cm-thick slices; 2 tbsp olive oil; 1 tsp chaat masala; ½ tsp ground turmeric 250g Greek-style yogurt This Chaat Masala potato with Yogurt and Tamarind is a take on the aloo chaat, popular street food in India. Register for free or login to save articles to My Favourites to refer to at a later date. Spread the yogurt on a large round serving platter. In a food processor blitz cilantro, chile, lime juice, olive oil, and salt until smooth. Chaat masala is a fantastic spice blend that has amchoor or dried mango powder in it which gives it a wonderful tang. Drain through a sieve and pat dry, then transfer to a large parchment-lined baking tray and toss with the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. 5. You’d recognise the flavour from samosas and pakoras, where it is often used. 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices ; 2 tbsp olive oil; 1 tsp chaat masala; ½ tsp ground turmeric; 250g/9oz Greek-style yoghurt It gets its sharpness from amchoor, dried mango powder, which is used widely in Indian cooking as a souring agent. Drizzle with half the dressing and … 1⁄2 a small red onion, peeled and thinly sliced into rounds on a mandolin, if you have one, or by hand (45g), By entering my email I agree to the SheerLuxe. DISCLAIMER: We endeavour to always credit the correct original source of every image we use. Recipe courtesy of Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, £27).Photographay by Jonathan Lovekin. Baby potatoes are tossed in the tangy chaat masala spice mix and roasted in the oven till perfection. 750g baby new potatoes, cut lengthways into 1cm-thick slices 2 tablespoons olive oil 1 teaspoon chaat masala ½ teaspoon ground turmeric 250g Greek-style yoghurt ½ small red onion, peeled and thinly sliced into rounds on a mandolin or by hand 1 green chilli, thinly sliced into … For the dressing: In a small bowl, whisk together the tamarind paste, sugar, chaat masala, and water and set aside. Drain and pat dry the potatoes, then transfer them to the baking tray. To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Drizzle with half the tamarind dressing, and top with the potatoes, onion and chilli. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Top with the chutney, swirling it through without completely incorporating.

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