Chaat Masala Potatoes
Chaat masala is a spice powder mix used in Indian, Bangladeshi and Pakistani cuisine, renowned for its intense tangy and salty flavours.
400g small/chat potatoes, halved 2 tbsp ghee
1 tsp ground turmeric
2 tbsp chaat masala spice
1 tsp black mustard seeds
1 tsp cumin seeds
6 fenugreek seeds
1⁄2 tbsp desiccated coconut 1 tbsp sesame seeds
Fresh coriander, finely chopped
1/ Boil potatoes until soft. Drain and place colander back into pot to steam dry potatoes.
2/ Place potatoes into a bowl and sprinkle with chaat masala and turmeric. Toss to evenly coat.
3/ Heat ghee in a large heavy base frying pan over medium-high heat.
4/ Add mustard seeds, cumin seeds and fenugreek seeds to frying pan and cook until sizzling.
5/ Add potatoes, stir to evenly coat with ghee and cook until lightly crispy.
6/ Remove from heat and stir through coconut, sesame seeds and coriander. Serve hot