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Aloo Chaat
 sweet and sour potatoes tossed in spices - Serves 4

This delicious salad comes from North India although regional variations exist. This dish is most popular in its 'avatar' as street food but also finds its way to society banquets in five star hotels. Its combination of sweet, sour, crisp and smooth ingredients creates a medley of flavours that complement almost every Indian main course. You can also top it with plain yoghurt, which is how I like it best.









Preparation time: 15 minutes        Cooking time: 10 minutes


2 tablespoons tamarind pulp dissolved in 150ml (5floz) water
2 tablespoons dark brown sugar
300g (10oz) potatoes, boiled and cubed
¼ teaspoon chilli powder
Rock salt to taste
¼ teaspoon roasted cumin powder
3 tablespoons any crisp Bombay mix
  1. Combine the tamarind and sugar and heat, stirring until well blended and slightly thick. Cool and reserve.

  2. Arrange potatoes in a serving dish. Drizzle with the tamarind mixture.

  3. Sprinkle chilli powder, rock salt and cumin powder.

  4. Serve at room temperature topped with crisp Bombay mix.




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