Masala chana chaat | Good Food

4 tbsp sunflower oil
3 potatoes
cut into 3cm cubes and boiled
400g can of chickpeas
drained and rinsed
1 small red onion
finely chopped
handful of pomegranate seeds
(about 35g)

For the spice mix

1 tsp chilli powder
1 tsp ground cumin
1 tsp chaat masala
¼ tsp caster sugar

For the coriander chutney

30g coriander
roughly chopped
10g mint leaves
roughly chopped
¼ tsp caster sugar
2 green chillies
(deseeded if you prefer less heat), roughly chopped
1 lemon
juiced

For the yogurt

Method

step 1
To make the spice mix, mix all the spices with ½ tsp salt in a small bowl and set aside. Heat the oil in a pan over a high heat and add the potatoes. Cook for 6-8 mins, stirring regularly, then mix in the chickpeas and the spice mix. Reduce the heat to medium and cook for a further 5 mins until the chickpeas and potatoes are golden and slightly crispy. Transfer to a serving plate.
step 2
To make the chutney, tip all the ingredients into a blender with ¼ tsp salt and blend until smooth, adding a tablespoon of water if needed. In a bowl, mix the yogurt and spices with ½ tsp salt and 50ml water.
step 3
Drizzle the yogurt over the chickpea mixture, then dot over the chutney. Sprinkle the red onions and pomegranate seeds over the top to serve.