Spiced potato with coconut & coriander chutney

SERVES 2

Aloo chaat, or spiced potatoes, are one of my favourite Indian street foods and they’re super easy to make.

4 agria potatoes

3- 6 tbsp cooking oil

(not olive oil)

1 green capsicum, sliced thinly

2 tsp mustard seeds

1 tsp cumin seeds

1 tsp dried turmeric

2 tsp fresh ginger, grated

1 branch curry leaves

Paratha or roti, toasted

1 Peel and chop the potatoes into large bite-sized pieces. Par-boil them in salted water, then drain well. 2 Heat half of the oil in a large pan and sauté the capsicum until soft. Add in the mustard and cumin seeds, turmeric and fresh ginger, then cook for 1 minute. Put more oil in the pan and add your potatoes. Leave undisturbed until the potatoes are browned on one side. Use a large spoon and toss the potatoes and spices in the pan to combine, and even crush the potatoes a little. Cook until the potatoes are crispy. Tumble into a serving dish and scrape the pan clean, tipping any crispy bits over the potatoes.

3 Add a splash more oil to the pan and fry the curry leaves until crisp. Sprinkle over the dish.

4 Serve with paratha or roti and coconut coriander chutney. Coconut coriander chutney Boiling water

½ cup long thread coconut

¼ cup coconut yoghurt Squeeze fresh lemon juice Handful fresh coriander,

roughly chopped

Small bunch fresh mint,

roughly chopped

Salt to season

Pour boiling water over the coconut and leave for 5 minutes to soften. Drain and squeeze dry, then mix the coconut with the remaining ingredients and season to taste.