A colourful plate of spiced roast potatoes, chopped tomatoes, coriander and bombay mix

Roast potato chaat

  • serves 2-3
  • Easy

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

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Make this roast potato chaat for an Indian side dish, then check out our Indian nachos, baked onion bhajis, pineapple chaat and more vegetarian Indian recipes.

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Ingredients

  • left-over roast potatoes 500g
  • vegetable oil 2 tbsp
  • cumin seeds 1 tbsp
  • ground coriander 2 tsp, crushed
  • ground turmeric 1 tsp
  • garlic 3 cloves, bashed
  • green chilli 1, sliced
  • tomatoes 2 plum, chopped
  • red onion 1, finely chopped
  • mango chutney 4 tbsp
  • bombay mix a handful

CORIANDER YOGURT

  • natural yogurt 6 tbsp
  • coriander a small bunch, plus extra to serve
  • lime 1, juiced

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.

  • 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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Nutritional Information

  • Kcals 545
  • Fat 23.3g
  • Saturates 3.6g
  • Carbs 66.6g
  • Sugars 21.9g
  • Fibre 8.8g
  • Protein 12.8g
  • Salt 0.99g
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