This is a simple, delicious recipe for a classic Indian street food dish, adapted from one by Cyrus Todidwala. You can have some fun making your own Chaat Masala powder from toasted coriander, fennel and cumin seeds and various other spices all ground up together - there are plenty of recipes on line. Or you could simply sprinkle ground cumin with a little chilli powder over the top, with a pinch of fennel if you have it. It’s so simple and went really well with a Tikka Masala and a simple Lentil Dahl the other night. It makes quite a lot so halve the quantities if there are only 2 of you. Last for a couple of days in the fridge so makes a great lunch the next day too.
2 jacket potatoes
100g cashew nuts
A drizzle of veg oil
1 large handful of fresh coriander leaves
1 can of chickpeas or 350g soaked & cooked chickpeas
1-2 green chillies, chopped
1 tomato - deseeded and chopped up
1 small red onion chopped
1 tsp Chaat Masala
- Boil the potatoes in their skins, and when cool, peel the skins off, dice the flesh and add to a large bowl.
- Lay the cashew nuts out on a tray and brush with a tiny little bit of oil. Roast them for about 8 mins max. When cool, break them into pieces and add them to the potato, along with the drained chickpeas, onion, tomato, chilli, coriander, lime juice and chaat masala or other spices, including a good pinch of salt. Serve with lime wedges and warm chapatis, roti or flatbreads. Flippin delicious.