Foodstyle Review Magazine

Indian spuds

Aloo chaat – fried spuds flavoured with spices – is a popular street food recipe in North India and Pakistan. Ours is a tarted up version using spuds marinated in spicy oil and served with yoghurt and tamarind chutney.

Catch your potatoes.

Use around four Agria potatoes, as you would for chips. Peel and cut into large equal sized chunks. Pre-cook them (half cooked) in boiling salted water. Don't overcook, otherwise they will break up, but make sure they are cooked halfway through otherwise the potato chunks will brown during the marinating.

In a bowl: 300ml neutral oil, finely chopped (or grated) red chilli, grated knob of ginger, chop fine a bunch of mint and coriander leaves, 1 tsp of chilli oil, 1 tsp of coriander powder, 1 tsp of turmeric powder, and 1 tsp of masala curry powder. Season with salt and white pepper.

When the chunks of spuds are half-cooked, drain them while still hot and let them steam-off to get rid of moisture. While still warm, spread chunks over a deep-sided roasting dish and carefully drizzle oil marinade evenly over the potatoes. Refrigerate. At least twice during the marinating, turn the potato chunks over. Do this gently as the spud chunks will be fragile. Refrigerate at least three hours, preferably longer.

You can use a deep fat fryer, or shallow fry, if you like – we roasted in the oven as it is simpler and less messy. Bake in a hot oven until the potato surfaces are brown and crunchy.

The dressing
Couldn't be simpler – natural creamy yoghurt – your choice, and tamarind (or mint) chutney from an Asian specialty shop. If the chutney is thick – dilute with equal amounts of lemon juice and oil.

Serve the spuds in the roasting dish.

Drizzle over yoghurt over the top and then chutney.

Garnish with chopped fresh mint, coriander and red chilli.

Put on the Bollywood dance music.

Four large Agria potatoes
300ml neutral oil
Red chilli – finely chopped
Ginger knob grated
Fresh mint chopped (keep some for garnish)
Fresh coriander leaves chopped (keep some for garnish)
1 small red chilli diced (keep some for garnish)
1 tsp of chilli oil
1 tsp of coriander powder
1 tsp of turmeric powder
1 tsp of masala curry powder
Salt and white pepper
Natural yoghurt
Tamarind (or mint) chutney

Winter 2016 

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