PHOTOGRAPHS: NASSIMA ROTHAKER. FOOD STYLING: EMILY KYDD. STYLING: MORAG FARQUHAR
Chetna’s love of food was inspired by her mum’s cooking in Jabalpur, India, where she grew up. She took up baking after moving to the UK and starred in The Great British Bake Off in 2014. Chetna’s 30-minute Indian is her fifth book on Indian cooking.
Sour and spicy potatoes (alu chaat) with chutneys
“Chaat is the ultimate Indian street food. This potato version is slightly sour and spicy from my two favourite chutneys. I always have a jar of ginger and chilli chutney in the fridge, as it keeps for about two weeks. The fresh coriander chutney lasts only a few days in the fridge but it takes only minutes to make. Serve the potatoes in a big dish for sharing or in individual bowls.”
VEGGIE RECIPE Sour and spicy potatoes (alu chaat) with chutneys
Serves 4
Hands-on
time 25 min (give yourself an extra 10 min if not making the chutneys in advance – see Make Ahead)
You’ll
also
need Blender or food processor
MAKE AHEAD
Both chutneys can be made in advance. The coriander and peanut chutney will keep for 4-5 days in an airtight container in the fridge. The ginger and chilli chutney will keep for 12-14 days in an airtight container in the fridge.
• 4 potatoes such as desiree (about 1kg), peeled and cut into 2.5cm pieces
• 4 tbsp coriander peanut chutney (see below)
• 100ml natural yogurt, lightly whisked
• Pinch chilli powder
• 2 tbsp ginger and chilli chutney (see below; or use a dried chilli chutney such as Kerala Taste, from Ebay)
• ¼ tsp chaat masala (see guide on last page of this feature)
• 2-3 tbsp fine sev (see guide on last page of this feature)
• Handful fresh pomegranate seeds
For the coriander peanut chutney
• 30g raw, blanched peanuts
• 1 small onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 green chillies, roughly chopped
• Large bunch fresh coriander (about 40g), leaves picked
• Small bunch fresh mint (about 20g), leaves picked