Aloo chaat

Ingredients

• 2 potatoes (medium (2 potatoes total weight approx 9oz/255g))
• 1 1/2 tbsp vegetable oil (or a little more as needed)
• 1/2 green chili (optional (see notes))
• 1/2 tsp garlic (finely chopped, optional (see notes))
• 1/2 tsp ginger (finely chopped, optional (see notes))
• 1/2 tsp cumin
• 1/2 tsp chaat masala
• 1/2 tsp kashmiri chili powder (or less, to taste)
• 1/2 tsp dried mango powder (amchur (omit if not available))
• 1 pinch salt (or a little more, to taste)
• 1 pinch pepper (or a little more, to taste)
• 1 tsp lemon juice
• 1 tbsp tamarind chutney
• 1 tbsp cilantro mint chutney (green chutney, can add extra tamarind chutney if you prefer)
• 1 tbsp chopped cilantro (coriander)
• 1 tbsp chopped mint
• 2 tbsp pomegranate arils
• 2 tbsp nylon sev ((ie the fine sev))

Instructions

1. 1

   Peel the potatoes and cut into a relatively small dice. Place them in a small pot and cover with cold water, put lid on then place over a medium-high heat and bring to a boil.

2. 2

   Once boiling, reduce the heat slightly so you have a simmer then cook for a couple more minutes until the potatoes are just cooked (al dente). Drain the potatoes and leave, uncovered, to cool slightly and dry out a little. Meanwhile prepare other ingredients - gather spices, chutneys and chop herbs.

3. 3

   Warm the oil in a medium skillet/frying pan over a medium high heat - you want to be able to have the potatoes in a single layer, ideally with some space. Once warm, add the potatoes. Cook, turning only occasionally so that they get slightly crisp and gently brown on each side (don't stir or turn too often or the potatoes may break up). If using, add the chili, garlic and ginger towards the end so they can gently cook.

4. 4

   Once the potatoes are crisp all over, either transfer to a bowl or drain off any excess oil. Add the cumin, chaat masala, chili powder, dry mango powder, salt, pepper and lemon juice and stir through to coat the potatoes, being careful not to break them up. Add the tamarind chutney and cilantro mint (green) chutney and mix through.

5. 5

   If not in bowl you will serve in, transfer to serving bowl/dish the add the cilantro and mint. You can either leave on top or mix through slightly. Top with the pomegranate and sev then serve.