• Prep: 15 mins
  • Cook: 30 mins
  • Servings: 4 - 6

POTATO & CHICKPEA CHAAT

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Light and spicy: crispy fried potatoes and chickpeas with a refreshing green chutney and a homemade masala.

Start cooking

Ingredients

for the chaat

  • 1 400g tin chickpeas, drained and dried
  • 1 tbsp of vegetable oil, plus more as needed
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 1.2kg Nanna Tate potatoes, peeled and cut into 3cm chunks
  • 1 tsp turmeric

mint chutney

  • 1 bunch of fresh mint
  • 1/2 bunch of fresh coriander
  • 1 green chilli, roughly chopped
  • 1 lime, juiced
  • 1 tbsp of plain yoghurt

masala

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp chaat masala

Let’s get cooking!

  • Step 1 of 5

    chickpea crunch

    Preheat the oven to 200°C.

    Toss the chickpeas with oil, ground cumin, chilli powder and salt. Spread on a lined baking tray and roast for 20-25 minutes until crisp.

  • Step 2 of 5

    spice & fry

    Heat a little oil in a pan and add the cumin seeds and curry leaves. Once aromatic, add the potato and turmeric. Season with salt and cook for 15-20 minutes, tossing occasionally, until golden and tender.

  • Step 3 of 5

    chutney blend

    Meanwhile blend together all the ingredients for the chutney.

  • Step 4 of 5

    All together now

    Mix together all the ingredients for the masala.

  • Step 5 of 5

    assemble & serve

    Add the warm potatoes to a bowl. Scatter over the roasted chickpeas. Top with the red onion, dollops of yoghurt, spoonfuls of mint chutney and the homemade masala.

    Finish with fresh coriander and sliced green chilli.

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