Barbecued aloo chaat


First published in 2019
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This vibrant Indian potato dish is an absolute flavour explosion; smoky potatoes, zingy coriander, creamy yoghurt and sweet, fruity mango chutney. Topped with beautiful pomegranate seeds and crunchy puffed rice, it's got its fair share of contrasting textures going on in there too. The dish can be served warm or at room temperature, making it a perfect barbecue side. Here we have used a dairy-free coconut yoghurt to make the dish completely vegan.

Chaat masala is a zingy spice blend often used to top dhals or salads. Consisting of coriander, cumin, amchur (dried mango powder) and chilli, it is available from Asian supermarkets or can be easily made fresh at home by toasting then blending the seeds.

Sev mamra is a popular Indian snack made up of puffed rice, peanuts and sev, which is a deep-fried chickpea flour noodle. You can find it in Asian supermarkets, or it is similar to bombay mix which could be used as a replacement.




Barbecued aloo

  • 1kg new potatoes
  • 1 tbsp of chaat masala
  • 2 tbsp of olive oil

Coriander chutney

To serve

Preheat a ceramic barbecue to 180°C and set it up for direct cooking
Boil the potatoes in salted water for 10–15 minutes. You want them to be cooked through but still hold their shape when lightly crushed
To make the coriander chutney, add the garlic, ginger, chilli (if using), oil and coriander (including stalks) to a blender and blitz to a coarse consistency. Taste and season with salt and lime juice
Drain the potatoes, place on a large chopping board and lightly crush using the bottom of the pan
Place in a bowl and dress with the olive oil and chaat masala
Cook the potatoes on the barbecue, turning every few minutes until nice and crispy and lightly charred
Toss the barbecued potatoes with the red onion, 3 tbsp of the coriander chutney, the yoghurt and mango chutney, then top with pomegranate seeds, crunchy sev and fresh coriander
First published in 2019
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