Easy aloo chaat

• potatoes↗750g g

  (Maris Piper or King Edward)

• small red onion↗1

  finely chopped

• ginger↗30g g

  peeled and finely grated

• green chilies↗2

  seedless, finely chopped

• ground cumin↗1 tsp tsp
• chaat masala↗2 tsp tsp
• Kashmiri chili powder↗½ tsp tsp
• coarsely ground black pepper↗½ tsp tsp
• lemon↗1

  juiced

• sunflower oil↗1 l l

  for deep frying

• date and tamarind sauce4 tbsp tbsp

  (use ready-made, or try our recipe below)

• coriander relish2 tbsp tbsp

  (use ready-made or try our recipe below)

• coarsely chopped coriander↗2 tbsp tbsp
• pomegranate seeds↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Peel the potatoes, cut into 3 cm pieces and rinse under cold running water for 2 minutes. Bring a large pot of salted water to a boil, add the potatoes and simmer covered for 5‑10 minutes until tender. Drain and spread on a rack to cool. Let cool, then refrigerate for 30 minutes to dry the surface.

2. 2

   Combine the onion with ginger, spices, and lemon juice. Set aside.

3. 3

   Heat the oil in a wok or karahi to 180 °C, or until a bread cube browns in 30 seconds. Fry the potatoes in batches until golden, drain on paper towels and season with salt.

4. 4

   Toss the potatoes with the prepared onion mixture, drizzle with date‑tamarind sauce and coriander relish, sprinkle with coriander and pomegranate seeds. Serve immediately.