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Roast potato chaat
- Adam Bush
Published: December 9, 2020 at 8:13 AM
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Serves 2-3
Easy
Total time: 35 mins
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You can use left-over roast potatoes for this spicy treat, or frozen roast potatoes that have been cooked first following pack instructions. Serve with a sprinkling of bombay mix and plenty of coriander yogurt
Vegetarian
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Make this roast potato chaat for an Indian side dish, then check out our Indian nachos, aloo tikki chaat, pineapple chaat and more vegetarian Indian recipes.
Also take a look at more crispy roast potato recipes, including our best-ever roast potatoes, goose fat roast potatoes and parmesan roast potatoes.
Cook’s tip: Boost your plant points
"Add in a handful of raw shredded brussels sprouts for an extra plant points and to make use of any Christmas leftovers."
Roast potato chaat recipe
Ingredients
Nutrition
-
500g left-over roast potatoes
-
2 tbsp vegetable oil
-
1 tbsp cumin seeds
-
2 tsp ground coriander
crushed
-
1 tsp ground turmeric
-
3 cloves garlic
bashed
-
1 green chilli
sliced
-
2 plum tomatoes
chopped
-
1 red onion
finely chopped
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4 tbsp mango chutney
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a handful bombay mix
CORIANDER YOGURT
-
6 tbsp natural yogurt
-
a small bunch coriander
plus extra to serve
-
1 lime
juiced
Nutrition: per serving
- kcal545
- fat23.3g
- saturates3.6g
- carbs66.6g
- sugars21.9g
- fibre8.8g
- protein12.8g
- salt0.99g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a bowl and add the oil, spices and garlic cloves. Season and toss well, then tip onto a large baking tray. Roast for 25-30 minutes or until crisp, tossing halfway through.
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step 2
To make the coriander yogurt, put all the ingredients in a high-powered blender with a little seasoning, and whizz until smooth.
-
step 3
Tip the roasted potatoes and any spices onto a serving platter and top with the chilli, tomatoes and red onion. Drizzle with lots of the coriander yogurt and dollops of mango chutney. Sprinkle over the bombay mix, along with a few coriander leaves.
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Authors
Adam BushDeputy food editor
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