Aloo chaat recipe
 Aloo chaat is a combination of different flavours all in one dish. It reminds me of childhood with my friends and is a great sharing dish. Bhujia is a crisp fried chickpea noodle that adds extra crunch - don't skip it! 600g/1lb 5oz potatoes, peeled and cut into small chunks 1 tsp ground cumin1 tsp ground coriander1 tsp fennel seeds, crushed 2 tsp chaat masala 1 tsp red chilli powder 15g/½oz fresh coriander, chopped 1 pomegranate, seeds separated1–2 green chillies, chopped, seeds in ½ lemon, juice only60g/2¼oz Greek-style yoghurt 1 tsp caster sugar 1 tsp cumin seeds, toasted and crushed 2 tbsp milk 6 tsp tamarind chutney40g/1½oz bhujiasalt 600g/1lb 5oz potatoes, peeled and cut into small chunks 1 tsp ground cumin 1 tsp ground coriander 1 tsp fennel seeds, crushed 2 tsp chaat masala 1 tsp red chilli powder 15g/½oz fresh coriander, chopped 1 pomegranate, seeds separated 1–2 green chillies, chopped, seeds in ½ lemon, juice only 60g/2¼oz Greek-style yoghurt 1 tsp caster sugar 1 tsp cumin seeds, toasted and crushed 2 tbsp milk 6 tsp tamarind chutney 40g/1½oz bhujia salt 1 large garlic clove, roughly chopped 40g/1½oz shallots, peeled and diced 1–2 green chillies, roughly chopped, seeds in 10g/⅓oz mint leaves 10g/⅓oz fresh coriander, roughly chopped with stems1 tsp ground cumin½ tsp salt1 tsp chaat masala ½ lemon, juice only4 tsp olive oil 2 tsp Greek-style yoghurt 1 large garlic clove, roughly chopped 40g/1½oz shallots, peeled and diced 1–2 green chillies, roughly chopped, seeds in 10g/⅓oz mint leaves 10g/⅓oz fresh coriander, roughly chopped with stems 1 tsp ground cumin ½ tsp salt 1 tsp chaat masala ½ lemon, juice only 4 tsp olive oil 2 tsp Greek-style yoghurt Method To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside. To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together. Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share. Recipe tips Any leftover mint and coriander chutney will keep in an airtight jar in the fridge for about a week.