skish
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Roast potato aloo chaat with tamarind and pomegranate

Crispy potatoes dressed Delhi-style.

  • 35 min
  • 1 serving
  • Vegan
  • Indian cuisine
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Roast potato aloo chaat with tamarind and pomegranate

Per serving

Calories
332 kcal
Protein
6.3 g
Carbohydrates
57.8 g
Fat
9.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Potatoes260 g
  • Sunflower oil2 teaspoons
  • Tamarind9 g
  • Pomegranate35 g
  • Cumin2 pinches
  • Cayenne pepperto taste
  • Cilantro4 g
  • Saltto taste

Method

  1. Heat the oven to 210 °C (fan). Wash the potatoes, cut into roughly 2 cm cubes with the skin on and dry them with a tea towel.
  2. Toss them on a lined baking tray with the sunflower oil and salt in a single layer and roast for 25 minutes, turning halfway, until golden and crisp.
  3. Meanwhile dissolve the tamarind in a tablespoon of hot water, mashing it, and strain; seed the pomegranate and chop the washed and dried fresh coriander.
  4. Tip the hot potatoes into a bowl and toss with the tamarind, cumin and chilli powder to taste.
  5. Top with the pomegranate seeds and coriander and serve straight away.

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