For the tamarind chutney

  • 1½ tbsp tamarind paste
  • 2 tbsp dark brown sugar
  • ½ tsp cayenne
  • ½ tsp ground cumin

For the chaat masala

  • 1kg new potatoes
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • ¼ tsp asafoetida
  • 2 x 400g can chickpeas, drained and rinsed
  • 2 tbsp vegetable oil
  • 1 tbsp ghee
  • 1 green chilli, deseeded and sliced thinly to serve
  • 15g coriander, to serve
  • 4 tbsp low-fat natural yogurt, to serve


  1. 1

    Put 300ml water in a saucepan and bring to the boil. Whisk in the tamarind, sugar, cayenne and cumin and cook for 8-10 minutes until slightly thickened and syrupy. Allow to cool slightly, then transfer to a serving bowl or jar.

  2. 2

    Bring a large pan of water to the boil and add the potatoes. Bring back to the boil and simmer for 12-14 minutes until just tender. Drain well and shake dry in the strainer. Once cooled slightly, crush lightly with the back of a knife.

  3. 3

    Meanwhile, add the cumin and fennel seeds to a non-stick frying pan. Toast for 1 minute until fragrant, then season well. Stir in the remaining spices.

  4. 4

    Toss the potatoes and chickpeas with the oil and spice mix. Heat the ghee in the same pan used for the spices and cook the mix for 6-8 minutes, stirring frequently, until both potatoes and chickpeas are tender and crispy. You might have to do this in two batches, depending on the size of your pan.

  5. 5

    Serve the potatoes and chickpeas sprinkled with the chilli and coriander. To garnish, spoon over the chutney and drizzle over the yogurt.

Nutritional Details

Each serving provides
  • Energy 934kj 223kcal 11%
  • Fat 6.0g 9%
  • Saturates 1.6g 8%
  • Sugars 5.9g 7%
  • Salt 0.08g 1%

% of the Reference Intakes

Typical values per 100g: Energy 452kj/108kcal

Each serving provides

31.7g carbohydrate 6.3g fibre 7.7g protein

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