Baked Baby Potato Chaat Recipe
Ingredients
| Baby potatoes | 16 | |
| Boiling water | 175 Milliliter | |
| Tamarind | 250 Gram | |
| Tomato sauce | 3 Tablespoon | |
| Chilli powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ginger powder | 1 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Mint | 1 Tablespoon, chopped | |
| Coriander | 1 Tablespoon, chopped | |
| Natural yogurt | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Onion | 1 Small, diced (TO GARNISH) | |
| Coriander | 1 Tablespoon, chopped (TO GARNISH) | |
| Green chillies | 2 , chopped (TO GARNISH) | |
| Tomato | 1 , diced (TO GARNISH) |
Directions
Wash and prick the potatoes and bake in a hot oven, 200°C (400°F), Gas Mark 6, until cooked.
Meanwhile, pour the boiling water over the tamarind block.
Once the water is cool, squeeze the pulp out of the tamarind and push it through a sieve.
Blend this with the tomato sauce, and then mix in the chilli powder, salt, ginger powder, sugar, mint and coriander.
Pour the tamarind sauce over the potatoes and garnish with the diced onion, coriander, chopped chillies and diced tomato.
For the yogurt sauce, mix the yogurt and the water together in a small bowl, adding a little salt to taste.
Serve the chaat cold with the yogurt sauce poured over the top.
Meanwhile, pour the boiling water over the tamarind block.
Once the water is cool, squeeze the pulp out of the tamarind and push it through a sieve.
Blend this with the tomato sauce, and then mix in the chilli powder, salt, ginger powder, sugar, mint and coriander.
Pour the tamarind sauce over the potatoes and garnish with the diced onion, coriander, chopped chillies and diced tomato.
For the yogurt sauce, mix the yogurt and the water together in a small bowl, adding a little salt to taste.
Serve the chaat cold with the yogurt sauce poured over the top.
Chef
