serves
2-4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Making it at home can be a little challenging due to so many ingredients, but with this easy-to-follow recipe, this should be a breeze. My creative little twist is to add corn.
Ingredients
- 175 ml plain yoghurt (optional)
- 3 tsp butter
- 2 large potatoes, boiled, cubed
- 1 cup boiled chickpeas
- 1 large green chilli, sliced
- 1 cup boiled corn seeds
- 1 tsp sugar
- 3 tsp lemon juice
- 1 onion, finely chopped
- 1 tbsp finely chopped coriander
Chaat masala spice mix
- 1 dry red chili
- ½ tsp black pepper
- ½ tsp coriander seeds
- 1 tsp cumin seeds
Instructions
1. Heat a frying pan. Add all chaat spice ingredients and cook, stirring, for 5 minutes, or until crisp. Remove from heat and grind into a fine powder. Set aside.
2. Blend yoghurt with 110 ml water until smooth. Set aside.
3. Heat butter in the same frying pan on high heat. Cook potato, chickpeas and green chilli, for 5 minutes, or until browned.
4. Add boiled corn, salt, and sugar to taste. Stir for 15-20 seconds and remove from heat.
5. Drizzle over lemon juice and toss well. Transfer mixture into serving bowls. Add 2-3 tbsp yoghurt (optional) on each bowl and garnish with onion and coriander. Sprinkle some prepared chaat masala over mixture and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Making it at home can be a little challenging due to so many ingredients, but with this easy-to-follow recipe, this should be a breeze. My creative little twist is to add corn.
