Chaat masala potatoes with yoghurt and tamarind from Ottolenghi Flavour / Flavor (page 193) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • coriander seeds
  • limes
  • nigella seeds
  • red onions
  • caster sugar
  • turmeric
  • Greek yoghurt
  • green chillies
  • tamarind paste
  • chaat masala
  • coriander sprigs
  • baby new potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on February 06, 2021

    Oh wow, I’ve never had chaat masala before and I love it! These potatoes are a fair bit of work but pack a massive flavour hit. Would make these again!

  • jenburkholder on November 22, 2020

    This was good, but maybe not more than the sum of its parts, and a fair bit of work for something that’s ultimately just potatoes.

  • Apollonia on November 16, 2020

    Love this dish & have made it several times. I use a commercial date and tamarind chutney for the tamarind sauce, which works perfectly. Serves 2 as a vegetarian main, maybe with a light dal, otherwise great on its own as as part of a larger meal.

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