Chana Aloo Chaat

INGREDIENTS

450g potatoes, peeled & boiled until tender then and cooled 

Oil to shallow fry 

1 tin Supreme Chickpeas, drained 

Sev 

Chopped coriander

Chopped green chillies 

Chopped red onions 

½ cup tamarind sauce (find the recipe on our website) 

Dahi: 

500g full fat yogurt

¼ cup milk 

3 tbsp sugar 

Salt to taste 

2 ½ tbsp Supreme Chaat Masala 

Salt to taste

METHOD

In a bowl, mix together all the ingredients for the dahi then set aside. 

Heat enough oil to shallow fry over high heat. 

Cut the peeled and cooled potatoes into cubes and once the oil is hot, gently add the potatoes and fry until golden. Remove potatoes using a slotted spoon and drain on kitchen paper. 

To assemble: Add potatoes and chickpeas to a serving dish, then cover with dahi. Spoon over tamarind sauce then add sev, green chillies, chopped red onions and chopped coriander. Serve immediately.