Boat Basin chaat plate

Name: Boat Basin chaat plate
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2-4
Cuisine: Pakistani
Ingredients: ½ teaspoon crushed garlic; 1 tablespoon chopped mint; 100 g (⅓ cup) full-fat Greek-style yoghurt, whipped until smooth; 2 tablespoons pomegranate seeds; juice of 1 lime; 3-4 tablespoons sev (crisp, savoury noodles made with chickpea flour); 2 tablespoons chopped coriander (cilantro) leaves; 1 teaspoon finely chopped ginger; 1 teaspoon cumin seeds; 2 teaspoons sunflower oil; 2-3 large potatoes, peeled and cubed; 1 green chilli, finely chopped; salt, to taste; 1 teaspoon chaat masala; ¼ teaspoon turmeric powder

Preparation info

Serves
2-4

Difficulty
Easy
Ready in
30 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

This is a recipe based on the chaat I used to sneak out and eat on dates with Danesh when I was a teenager. You can find the chaat masala spice blend and crispy sev noodles in Asian shops or online.

Ingredients

2-3 large potatoes, peeled and cubed
2 teaspoons sunflower oil
1 teaspoon

Method

Boil the potatoes until they are cooked through but still firm. Drain and leave to cool.
In a frying pan, heat the oil over medium heat. When it is hot, add the cumin seeds and stir until fragrant and light brown, then add the ginger and fry for about 10–12 seconds, or until aromatic – be careful not to let it burn.
Now add the potatoes and fry until li