Ingredients

  • 2 large baking potatoes
  • 1 can chickpeas
  • 100g pomegranate seeds
  • 1 red onion - finely chopped
  • 250g baby plum tomatoes
  • 2 tbsp of Laziza chaat / chaat masala
  • 400g Corfresh Sev Mamra with peanuts (crunchy gram flour noodles)
  • 100ml Tamarind and date chutney
  • 100ml green coriander chutney
  • 2 tsp of lemon juice
  • Handful of coriander - finely chopped

For the green coriander chutney

  • Large bunch of coriander
  • 3 Garlic cloves
  • 1 small green chilli
  • 1 tbsp of lemon juice
  • ½ tsp sugar
  • Salt to taste
  • water - enough to reach desired smooth consistency

Method

  1. 1

    For the green coriander chutney; combine all ingredients in to a blender except for the water, pour the water in a little bit at a time until smooth. Set aside 

  2. 2

    Peel and cut the potatoes in to 1.5cm cubes. Put the potatoes in a large pan with 1 ltr of water and bring to boil. Boil the potatoes for 10-15 mins or until soft

  3. 3

    While the potatoes are boiling, finely dice the red onion and tomatoes and add to a large bowl. Add in the chickpeas, pomegranate, chaat masala, green chillies, and the potatoes and toss together

  4. 4

    Add in the sev mumra, and chutneys (leaving some for garnish) and toss together 

  5. 5

    Finely chop the coriander and stir half in to the mixture

  6. 6

    Plate up the chaat and garnish with the rest of the coriander, sev mumra and the chutneys. Enjoy! 

Nutritional Details

Each serving provides
  • Energy 2345kj 560kcal 28%
  • Fat 13.0g 19%
  • Saturates 1.4g 7%
  • Sugars 13.0g 14%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

92.0g carbohydrate 11.0g fibre 13.0g protein One of your 5 a day

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