Inspired by the vibrant snacks you’d find on the streets of Mumbai or Delhi, this potato chat is full of flavour and is topped with zingy, crispy chickpeas. Great on its own, but even better paired with a curry. Coming together in no time and requiring minimal cooking its the perfect weekend sharer or a summer dinner side 💥
Check out the full recipe below.
INGREDIENTS
2 large baking potatoes
2 tbsp vegetable oil
2 tbsp curry powder
salt and black pepper
For the crispy chickpeas
1 tbsp vegetable oil
1 x 400g tin chickpeas
thumb-sized piece of fresh ginger
1 tsp cumin seeds
1 tsp garam masala
4 roti or dairy-free naan breads
1 x 120g tub coconut yoghurt
2 tbsp mango chutney
1 tbsp water
2 spring onions
small bunch of fresh coriander
1 lime
30g Bombay mix
60g pomegranate seeds
1 tsp chilli flakes (optional)
METHOD
Bring the pan of salted water to the boil • Chop the potatoes into 2cm chunks • Add the potatoes to the pan and cook for 7-8 minutes until soft
Add 1 tablespoon of the oil to the hot frying pan • Drain the chickpeas and shake them well to remove as much liquid as possible • Tip them into the hot oil and fry for 3-4 minutes • Grate the ginger directly into the pan • Add the cumin seeds and garam masala and stir to thoroughly coat the chickpeas in the spices • Tip into a bowl and set aside
Add another tablespoon of oil to the frying pan and set it back over a high heat • Add the curry powder and potatoes and toss to coat in the oil • Cook for 8-10 minutes
Heat the roti or naan in the microwave • Whip the coconut yoghurt • Mix the mango chutney with the water • Slice the spring onions • Pick the coriander leaves • Slice the lime
Tip the potatoes onto a large serving plate and top with the crispy chickpeas • Drizzle with the coconut yoghurt and mango chutney mixture • Scatter with a large handful of Bombay mix, coriander leaves, sliced spring onions, pomegranate seeds and chilli flakes • Serve with the roti
26 авг 2024
