There’s nothing quite as satisfying and tantalising as Indian street-food! The colours, textures, flavours and unexpected pairings make your senses sing and your moth dance!
Aaloo Chaat is a childhood favourite – The street vendors would have a stash of boiled potatoes, peeled and chopped on hand to spice up. Satisfyingly delish!
We use new season spuds, boiled with a dash of salt, with their skins left on.
Plain, unsweetened yoghurt drizzled with some tamarind paste, topped with pickled onions, lots of fresh coriander and crushed corn chips make this quick, easy and satisfying as a snack or a meal accompaniment. (Not the prettiest plate, but man does it pack a punch for flavour!)
AALOO CHAAT
New, baby spuds 250 gms
Olive oil 2 tbsp
Anything Mix Spice Blend 1 tbsp
Plain, unsweetened yoghurt 1/2 cup
Tamarind paste (if handy) 1/2 tsp
Fresh coriander (leaves & stalks) – chopped fine – a generous handful
Pickled Red Onions
Crushed Corn Chips – a big handful
– Boil the potatoes with a generous dash of salt till cooked.
– Drain & leave aside.
– Heat the olive oil in a heavy skillet.
– Add the Anything Mix Spice Blend and bloom till the spices are fragrant (about 20 seconds).
– Put the potatoes in and mix well, smashing some of the potatoes to get a rustic feel, as well as ensuring that all the potatoes are well coated with the spices.
– Transfer to the serving bowl.
– Layer with the yoghurt on the top.
– Drizzle the tamarind paste.
– Put the pickled onions on the top.
– Take a couple of pinches of the Anything Mix Spice Blend and sprinkle some.
– Top with the chopped coriander.
– Add the crushed corn chips on the top for added crunch.
Stir through before serving.