Chaat Board

Serves 6

Time 30 minutes

Ingredients

2 cups plain yoghurt

¼ cup coriander chutney

¼ cup tamarind chutney

1 bunch fresh coriander, leaves picked

½ cup pomegranate seeds

1 red onion, finely diced

⅓ cup potato noodles (aloo bhujia)

½ tsp masala powder

1 tbsp ghee

½ tsp Indian chilli powder

2 potatoes, diced and boiled

1 cup tinned chickpeas, drained and rinsed

Cheese naan, pappadums or paratha

Method

Place the diced potatoes into a pot of boiling water and cook until soft. Drain them and transfer to a

Heat a frying pan over medium-high heat. Add ghee, chickpeas and cooked potato, and sprinkle with spices, stirring for a 3-4 minutes until the chickpeas and potatoes become golden and crisp. Transfer to a bowl and set aside.

To build the chaat board, spread the yoghurt onto a large serving board. Add the potatoes and chickpeas on top of the yoghurt. Drizzle over both chutneys, add red onion, pomegranate seeds, coriander leaves and potato noodles. Place the bread around the outside.

Dig in!