Chaat Board

Interactive experience

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Tim builds a Chaat Board in 30 minutes, starting with a creamy yoghurt base then topping it with ghee crisped potatoes and chickpeas, masala spice, and drizzles of coriander chutney plus tamarind chutney. Finish with red onion, pomegranate seeds, fresh coriander and potato noodles for serious crunch, then serve with pappadums, paratha or naan and let everyone dig in.

Ingredients

• 2 cups plain yoghurt
• ¼ cup coriander chutney
• ¼ cup tamarind chutney
• 1 bunch fresh coriander, leaves picked
• ½ cup pomegranate seeds
• 1 red onion, finely diced
• ⅓ cup potato noodles (aloo bhujia)
• ½ tsp masala powder
• 1 tbsp ghee
• ½ tsp Indian chilli powder
• 2 potatoes, diced and boiled
• 1 cup tinned chickpeas, drained and rinsed
• Cheese naan, pappadums or paratha

Method

1. Place the diced potatoes into a pot of boiling water and cook until soft. Drain them and transfer to a bowl. Heat a frying pan over medium-high heat. Add ghee, chickpeas and cooked potato, and sprinkle with spices, stirring for a 3-4 minutes until the chickpeas and potatoes become golden and crisp. Transfer to a bowl and set aside.
2. To build the chaat board, spread the yoghurt onto a large serving board. Add the potatoes and chickpeas on top of the yoghurt. Drizzle over both chutneys, add red onion, pomegranate seeds, coriander leaves and potato noodles. Place the bread around the outside. Dig in!