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Dish photo for Chaat Masala With Crispy Baby Potatoes, Tamarind Yoghurt, Minted Chilli Dressing & Crispy Sev
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Chaat Masala With Crispy Baby Potatoes, Tamarind Yoghurt, Minted Chilli Dressing & Crispy Sev

Total time34 min
Active time11 min

Cooking Timeline

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⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare equipment5m
  2. 2Slice, season, and roast potatoes25m
  3. 3Assemble and dress the chaat4m
34m total • 3/5 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min
34 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 5 min • Start 0m

Prep

⚡Critical stepSlice, season, and roast potatoes

Cooking • 25 min • Start 5m

Cooking

Prepare tomato and cucumber salad

Prep • 6 min • Start 0m • 24m slack

Prep

Dry-toast the sev

Cooking • 2 min • Start 5m • 23m slack

Cooking

⚡Critical stepAssemble and dress the chaat

Finishing • 4 min • Start 30m

Finishing

Nutrition Information

Calories547 kcal
Protein20g
Fat13.9g
Carbs96.6g
Fibre11.8g
Salt0.45g

Step-by-Step Instructions

  1. Preheat oven and prepare equipment

    5 min

    Preheat your oven to 200°C / 180°C fan. Take out two baking trays and a small frying pan.

    Equipment: oven, baking trays, small frying pan
    Temperature: 200°C

  2. Slice, season, and roast potatoes

    25 min

    Slice the baby potatoes into thin slices, about 3mm thick. Toss them in olive oil, salt, and pepper, then spread evenly on one of the baking trays. Roast in the oven for 15 minutes, then stir in the chaat masala paste along with the drained chickpeas . Return to the oven for a further 5 minutes, or until the paste caramelises at the edges of the potatoes.

    Equipment: knife, cutting board, baking tray, oven

  3. Prepare tomato and cucumber salad

    6 min

    Peel and finely slice the red onion . Onion sizes vary, but aim for around half a small onion per person. Dice the tomato and cucumber , then add them to a bowl along with half of the mint chutney . Season to taste and give everything a good mix.

    Equipment: knife, cutting board, bowl

  4. Dry-toast the sev

    2 min

    Place your small frying pan over medium heat and dry-toast (without oil) the sev for 1–2 minutes, until crispy.

    Equipment: small frying pan, stove

  5. Assemble and dress the chaat

    4 min

    Divide the chickpea and potato chaat between serving plates, top with the tomato, cucumber salad then dress with the remaining mint chutney , tamarind yoghurt , red onion , and a scattering of sev . Enjoy!

    Equipment: serving plates