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Aloo chaat is a popular street food in most parts of India. Tangy, sweet, spicy and salty – a perfect snack, side dish or starter.
1kg small/baby potatoes, unpeeled
200g cooked green lentils
Boil potatoes in salted water for about 20 minutes until cooked through. Drain and cool, then squash each one flat using the bottom of a cup or glass.
Heat oven to 220C. Melt ghee in a baking pan in the oven with mustard oil. Remove pan from oven and add the gunpowder spice, Kashmiri chilli and squashed potatoes tossing well. Roast for 15 minutes, then carefully turn the potatoes to ensure both sides crisp evenly. Return to the oven until the potatoes are dark golden and crunchy
In a large mixing bowl, combine all the ingredients for the lentil salad and toss until well combined.
To assemble the Aloo Chaat, place roasted potatoes on a large serving plate and top with 2/3 of the lentil salad. Sprinkle half the gunpowder spice and chaat masala over top, then drizzle over the sweetened yoghurt and tamarind chutney. Top with the remainder of the lentil salad, gunpowder spice and chaat masala, and finish with the fresh coriander leaves.
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