Barbecued aloo chaat
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Ingredients
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
1
Preheat a ceramic barbecue to 180°C and set it up for direct cooking
2
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
3
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
4
Drain the potatoes, place on a large chopping board and lightly crush using the bottom of the pan
5
Place in a bowl and dress with the olive oil and chaat masala
6
Cook the potatoes on the barbecue, turning every few minutes until nice and crispy and lightly charred
7
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
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Barbecued aloo chaat
