Barbecued aloo chaat

Name: Barbecued aloo chaat
Total time: 45 min
Ingredients: 1kg new potatoes; 1 tbsp of chaat masala; 2 tbsp of olive oil; 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; 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

by GBC Kitchen

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This barbecued potato recipe is a cacophony of flavour and colour, combining smoky charred potatoes with a fresh green chutney, Indian spices, juicy pomegranate seeds and crunchy sev mamra. A wonderful vegan side or main to make when the sun's shining.

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.

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

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Equipment

Ceramic barbecue
Blender

Method

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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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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