Aloo chaat
- Details
- By Jo Ingleby
Method
Cut the potatoes into 1cm slices. Fry in 1 tbsp oil until golden and crispy, add the garlic and spices towards the end of cooking. Season to taste and layer the potatoes into a serving dish. In a small bowl, season the beans and add the chopped onion and half the lemon juice and zest - add a pinch of chilli if you like spice. Sprinkle the beans over the potatoes. Mix the yoghurt with the remaining lemon and mint and drizzle over the dish. Top with Bombay mix and serve garnished with coriander and pomegranate.
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