Loaded Aloo Chaat Bowl with Chickpeas and Yoghurt
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Ingredients
- 600 g baby new potatoes
- 240 g chickpeas, drained and rinsed
- 250 g natural yoghurt
- 2 tbsp tamarind paste
- 3 tbsp mango chutney
- 1 tsp chaat masala
- 1 red onion, finely chopped
- 60 g sev (crispy gram flour strands)
- 10 g fresh coriander, chopped
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 435 kcal
- Protein
- 13.5 g
- Carbohydrate
- 58.3 g
- of which sugars
- 20.3 g
- Fat
- 15.3 g
- of which saturates
- 2.7 g
- Fibre
- 7.9 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the baby new potatoes for 10 minutes until tender, then drain, halve and fry in the vegetable oil for 5 minutes until golden.
- 2
Divide the potatoes and chickpeas between bowls.
- 3
Whisk the natural yoghurt until smooth and spoon over, then drizzle with the tamarind paste and mango chutney.
- 4
Scatter over the chaat masala, red onion and sev.
- 5
Finish with the chopped coriander and serve straight away while the sev is still crisp.
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