Enjoy a popular Indian festival snack. These lemony fried potatoes are seasoned with cumin and chaat masala, with green chilli, red onion and pomegranate
Prep:15 mins
Serves 4-6
750g potatoes (Maris Piper or King Edward)1 small red onion, finely diced30g ginger, peeled and finely grated2 green chillies, deseeded and finely chopped1 tsp ground cumin2 tsp chaat masala½ tsp Kashmiri chilli powder½ tsp coarsely ground black peppercorns1 lemon, juiced1 litre sunflower oil, for deep frying2 tbsp coriander relish (see ‘goes well with’ below)4 tbsp date and tamarind sauce (see ‘goes well with’ below)2 tbsp roughly chopped coriander3 tbsp pomegranate seeds
STEP 1Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins – this will dry the surface.STEP 2Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.STEP 3Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.STEP 4Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.
