Smashed Crispy Potato Chaat Recipe, by Sabrina Ghayour
by Sabrina Ghayour
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Easy
For me, texture is everything. Crispy, chewy and soft combinations are all winners. Even better is when you borrow the genius way in which Indian chaat (meaning ‘to lick’) street food of many guises is finished off with multiple garnishes, which really makes for spectacular results.
Yogurt, tamarind sauce, raw onion, coriander and crispy sev noodles will elevate even the simplest of dishes, which is why I thought I’d give the humble spud this special treatment and throw in some pomegranate seeds for good measure. If you can find sev, great, but given that cornflakes are found in some Bombay mix snack blends, I felt it was the perfect addition to give this recipe the extra crunch it needs.
Smashed Crispy Potato Chaat Ingredients Serves: 4
- 1kg baby or new potatoes
- olive oil, for drizzling
- 250g Greek-style yogurt
- sweet tamarind sauce or pomegranate molasses
- 1 small red onion, finely chopped
- ½ small packet (about 15g) of fresh coriander, finely chopped
- 80g pomegranate seeds
- generous handful of cornflakes
- Maldon sea salt flakes and freshly ground black pepper
Smashed Crispy Potato Chaat Method
- Cook the potatoes in a large saucepan of boiling water for 15–20 minutes until cooked through. Meanwhile, preheat the oven to 240°C, 220°C fan (475°F),
- Gas Mark 9. Line your largest baking tray with baking paper. Drain the potatoes and tip out on to a clean work surface.
- Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do break up, reshape them back together by hand).
- Place the potatoes on the lined tray, drizzle each one generously with olive oil and season heavily with salt and pepper. Roast for 30–35 minutes until crispy and browned around the edges. Remove from the oven and arrange on a serving platter. Drizzle over the yogurt, followed by tamarind sauce or pomegranate molasses, then scatter over the onion, coriander, pomegranate seeds and cornflakes. Serve immediately.
About the author
Sabrina Ghayour is a British-Iranian chef and food writer. As well as hosting regular pop-ups and supper clubs, she teaches Persian cooking across the UK.
