less than 30 mins
1 to 2 hours
By Tony Singh
From Saturday Kitchen
For the chaat masala
- 50g/1¾oz coriander seeds
- 50g/1¾oz cumin seeds
- 10g/⅓oz ajwain
- 30g/1oz amchoor (dried mango powder)
- 10g/⅓oz garam masala
- 20g/¾oz black salt powder
- 4 tsp Kashmiri chilli powder
- 2 tsp citric acid
For the roast potato chaat
- 1–1.2kg/2lb 4oz–2lb 10oz floury potatoes, peeled and cut roughly into 5cm/2in chunks
- 100ml/3½fl oz rapeseed oil
- 1 tsp chilli powder
- ¼ tsp garlic powder
To make the chaat masala, toast the coriander, cumin and ajwain seeds in a heavy-based pan until dark brown. Remove from the pan and leave to cool.
Whizz the toasted spices with the rest of the chaat masala ingredients in a food processer until you have a fine powder.
Preheat the oven to 220C/200C Fan/Gas 7.
Put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 7 minutes, then drain and leave to steam-dry.
Meanwhile, pour the rapeseed oil into a large roasting tin and put in the oven for 5 minutes until hot.
Return the potatoes to the pan they were cooked in, cover with a lid and shake the pan to bash up their edges a little.
Gently transfer them to the hot roasting tin. Turn them in the hot oil and sprinkle with salt. Roast on the top shelf of the oven for 30 minutes, then turn them and roast for a further 20–30 minutes, or until crisp and golden brown.
Mix together the chilli powder, garlic powder and 1 teaspoon of the chaat masala. Put the roast potatoes on a plate lined with kitchen paper, then sprinkle over the chilli and chaat mixture to serve.