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

  • hirsheys on September 26, 2021

    This recipe stood out to me because of the chaat masala, which is a spice mix I adore. Even more exciting, I have some that I bought in India on my trip there just prior to the pandemic. Anyway, this dish is just as fussy as you might expect from Ottolenghi, but the outcome is really tasty, so I found it worth it in the end. (I left off the seeds but otherwise made it as written. Found it to be more than the sum of its parts, myself.)

  • joneshayley on August 15, 2021

    Very nice and worth the effort. The chutneys and yoghurt are complementary and the seed chilli topping particularly good. One to make again

  • domechef on August 13, 2021

    Quite mellow compared to the real deal but nevertheless delicious. Perhaps I'll add a little more chili heat and increase the tamarind chutney next time.

  • Shaxon on August 08, 2021

    interesting flavors, easy to make vegan using dairy-free yogurt

  • 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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