Chaat Aloo
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g Yukon Gold potatoes or similar
  • 2 tbsp rapeseed oil
  • 200g plain Greek yoghurt
  • ½ red onion – finely chopped
  • 2 tsp chaat masala
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • 3 tbsp mint & coriander sauce
  • 3 tbsptamarind sauce
  • Salt to taste
  • Freshly ground pepper to taste
  • Pomegranate seeds
  • Sev
  1. Boil the potatoes in their skins until fall apart soft and then allow to cool. Peel them and cut into cubes. If you want, you can fry them in a little oil until browned. This is optional.
  2. Whisk the yoghurt until it becomes light and creamy. Add the rest of the dressing ingredients and stir well. Add salt and pepper to taste.
  3. To finish, add the potatoes and stir it all up. Chill in the fridge for about 30 minutes. Then top with tamarind sauce, mint and coriander sauce, pomegranate seeds and sev.
Recipe by Recipes For Indian Restaurant Style Cooking | at