Smashed Bombay Potato Chaat
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Smashed Bombay Potato Chaat
Recipe by Anjali Pathak
Serves: 4
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients
600g baby new potatoes, scrubbed
50ml oil
3 heaped tbsp Patak’s Tikka Masala Paste
150g thick Greek yoghurt
2 tbsp Patak’s Brinjal Pickle
1 tbsp fresh mint leaves, roughly chopped
2 tbsp fresh coriander leaves, roughly chopped
25g salted peanuts, roughly crushed
Speedy Pickled Onions
½ red onion, finely sliced
1 slice beetroot
100ml red wine vinegar
1 tsp salt
1 tsp sugar
Method
Preheat the oven to 200°C. Boil the potatoes in a large pan of salted water for 10 minutes.
In the meantime, mix the oil with Tikka Masala Paste in a roasting tin. Drain the potatoes and toss in the marinade. Using the back of a spoon, smash the potatoes until flat. Stir and transfer to the oven to roast for 45 minutes.
Make the Speedy Pickled Onions by mixing everything together. Set aside to pickle.
Place the yogurt in a large bowl and stir through Brinjal Pickle. Mix in the crispy Bombay Potatoes, fresh mint, and fresh coriander.
Sprinkle with peanuts and serve with some drained pickled onions.
Tip: use papadams instead of peanuts for extra crunch.
