- 500g baby potatoes
- 2 tbsp. oil
- 1 tbsp. Rajah ground cumin
- 1 tbsp. Rajah ground coriander
- 250ml full fat mild yogurt
- 250g thin Sev or London mix
- 150ml mild full-fat yogurt
- 2 tbsp. sugar
- 1 medium red onion (finely chopped)
- 1 cup tamarind and date chutney
- 1/2 cup coriander and mint chutney
- 1/8 cup garlic chutney
- 1 tbsp. Rajah Chaat Masala
- 1 cup finely chopped fresh coriander
- 3-4 tbsp. finely chopped red onion
- 1/2 cup pomegranate seeds
- Preheat the oven to gas mark 7, 425F or 225C.
- Lightly oil a baking tray.
- In a large pan of boiling water, boil the potatoes until tender and drain well.
- Place boiled potatoes on the oiled baking tray, and smash the potatoes with a potato masher or fork. Don’t smash them entirely – still keep them in one piece!
- Sprinkle the salt, ground cumin, ground coriander and the remaining oil on top of the potatoes.
- Place the tray in the preheated oven and bake for 18-20 minutes or until medium brown and crispy.
- Meanwhile, in a bowl mix together the sugar and the yoghurt.
- Once the potatoes are cooked, assemble the chaat.
- Place all the potatoes onto one serving dish and sprinkle over some of the Rajah Chaat Masala. Next, pour over your sweetened yoghurt and both the various chutneys (go easy on the garlic chutney!). Top your chaat with the Sev/London mix, onion, coriander and pomegranate seeds.
- Finally, sprinkle over a little more Chaat Masala and serve immediately!