Barbecued aloo chaat
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.
Ingredients
Metric
Imperial
Barbecued aloo
- 1kg new potatoes
- 1 tbsp of chaat masala
- 2 tbsp of olive oil
Coriander chutney
- 1 bunch of coriander, approx. 30g
- 75ml of olive oil
- 1/2 garlic clove
- 1 piece of fresh ginger, 5mm in length, peeled
- 1/2 green chilli, (optional)
- 1/2 lime
- salt
To serve
- 1/2 red onion, finely diced
- 3 tbsp of coconut yoghurt
- 2 tbsp of mango chutney
- 1 handful of pomegranate seeds
- 1 handful of sev mamra
- 1 handful of fresh coriander, leaves picked
Equipment
- Ceramic barbecue
- Blender
Method
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