A delicious and quick aloo chaat, a very popular Indian street food. A chaat can be anything, and just means something sour with something sweet, and the key is that it is quick to make.
½ tsp salt
½ tsp chilli powder
1 tsp ground cumin
1 tbsp amchur (dried mango powder)
1 tsp chaat masala
3 potatoes, peeled and diced
3-4 tbsp sunflower oil
1 tin (400g) chickpeas
Fresh coriander leaves
Sugar (to taste)
Assemble the spices in a bowl and stir to combine.
Peel and dice the potatoes into bitesized pieces. Boil the diced potatoes in salted water until soft, then drain and leave to cool slightly.
In a flat pan, heat the sunflower oil and fry the potatoes on a high heat until really golden and crisp all over.
Drain and rinse a tin of chickpeas and add to the potatoes, mixing well. Heat gently for a minute to dry them out. Next sprinkle the spices over the potatoes and mix well. Take off the heat, and stir in a generous handful of coriander leaves, and stir well. Sprinkle on a tiny amount of sugar and allow to dissolve. Serve with another sprinkle of coriander leaves and papris or Bombay mix.