This recipe and introduction is from my new cookbook Eating for Pleasure, People & Planet.
I first discovered ‘chaat’ on my travels through India, where it’s served on the streets on palm leaf plates as a delicious snack. This recipe is a take on ‘aloo chaat’. It’s similar to a potato hash, but with lots of extra spice – perfect for brunch. The tomatoes fried amongst the potatoes become sweet juicy bombs of flavour that pop and explode in your mouth. Splatter the dish with plenty of yogurt and tamarind to cool the spices and enrich the dish.
‘Chaat masala’ is an aromatic concoction of spices that gives chaat its unique flavour. You can buy it from some local Indian shops or online, however, it’s easy to make yourself – and freshly ground spices are always more fragrant. If you can’t find these ingredients, garam masala will make an adequate replacement.