New Potato & Chickpea Chaat (Aloo Chana Chaat)

By lorik

Ingredients

• 1/2 cup dates or 8, pitted
• 3 teaspoons tamarind paste
• Salt
• 2 tablespoons Greek yogurt
• 1 pound 6 ounces new potatoes
• 2 tablespoons unsalted butter
• 1 teaspoon cumin seeds, roughly ground
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground ginger
• 1 serrano chile, finely chopped
• One 14-ounce can chickpeas, drained and rinsed
• 1 large shallot, finely diced
• Juice of 1 lemon
• Large handful of cilantro, chopped
• Handful of thin sev (fried chickpea noodles)

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Prepare the date and tamarind chutney first. Blend the dates together with the tamarind paste and a pinch of salt and just under 1/2 cup of water, then leave to one side.

Mix the yogurt with a couple of tablespoons of water until you can drizzle it using a spoon, then leave to one side. Wash and boil the potatoes for 15 minutes, until they are tender and a knife can slip through them easily. Drain, tip out onto a plate, and crush them slightly with a fork or the bottom of a sturdy cup.

Put the butter into a wide-bottomed frying pan over a medium heat. When melted, add the ground cumin seeds, black pepper, ginger, chili, and 2/3 teaspoon of salt. Stir, then add the potatoes. Leave the potatoes to crisp and char for around 5 minutes, to heat through. Toss together and throw in the chickpeas, shallots, and lemon juice. Then add the date and tamarind chutney. Stir to mix and take off the heat.

Serve warm in individual plates or bowls with a couple of dollops of yogurt, a scattering of cilantro, and sev.