Recipe Details
Preparation Time
30 mins
Cooking Time
30 mins
Ingredients
- 750g potatoes (Maris Piper or King Edward)
- 1 small red onion, finely diced
- 30g ginger, peeled and finely grated
- 2 green chillies, deseeded and finely chopped
- 1 tsp ground cumin
- 2 tsp chaat masala
- ½ tsp Kashmiri chilli powder
- ½ tsp coarsely ground black peppercorns
- 1 lemon, juiced
- 1 litre sunflower oil for deep frying
- 2 tbsp coriander relish (see 'goes well with' below)
- 4 tbsp date and tamarind sauce (see 'goes well with' below)
- 2 tbsp roughly chopped coriander
- 3 tbsp pomegranate seeds
Method
- Chill the potatoes for at least 30 minutes to dry their surface.
- Peel, cut into 3cm chunks and rinse under cold running water. Drain thoroughly.
- Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and transfer to a cooling rack to cool.
- In a bowl, mix together the onion, ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.
- Heat 2-3 cm of sunflower oil in a wok or karahi to 180C. Using a thermometer, check the temperature is accurate. If not using a thermometer, test by dropping a cube of bread into the oil; it should brown within 30 seconds.
- Deep-fry the potatoes in batches until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
- Mix 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 immediately.
