Aloo Chaat – crispy Indian potato cubes with chaat masala, pomegranate and date‑tamarind sauce

• potatoes↗750 г g

  (Maris Piper or King Edward)

• red onion↗1 маленька

  finely chopped

• ginger↗30 г g

  peeled and finely grated

• green chilies↗2

  seedless, finely chopped

• ground cumin↗1 ч. л. tsp
• chaat masala↗2 ч. л. tsp
• Kashmiri chili powder↗½ ч. л. tsp
• black peppercorns½ ч. л. крупно подрібнений tsp
• lemon↗1

  juiced

• sunflower oil↗1 л l

  for deep frying

• coriander paste↗2 ст. л. tbsp

  (see “Suitable for” below)

• date and tamarind sauce4 ст. л. tbsp

  (see “Suitable for” below)

• coriander2 ст. л. грубо нарізаного tbsp
• pomegranate seeds↗3 ст. л. tbsp

Step-by-step instructions

1. 1

   Peel the potatoes, cut into ~3 cm cubes and rinse under cold running water for 2 minutes. In a large pot bring salted water to a boil, add the potatoes and simmer uncovered over low heat until tender. Drain, spread the cubes on a rack to cool, then refrigerate for 30 minutes to dry the surface.

2. 2

   In a bowl combine the finely chopped red onion, grated ginger, green chilies, ground cumin, chaat masala, Kashmiri chili powder and coarsely crushed black pepper. Add the lemon juice and set the mixture aside.

3. 3

   Heat the sunflower oil in a large skillet or wok to 180 °C (or test by dropping a piece of bread – it should brown in 30 seconds). Fry the potatoes in batches until they turn golden, then drain excess oil onto paper towels and sprinkle with salt.

4. 4

   Toss the warm potatoes with the spiced onion‑chili mixture, drizzle with the date‑tamarind sauce, spoon on the coriander paste, sprinkle with fresh coriander and pomegranate seeds. Serve immediately.