Chat’ Patay

Name: Chat’ Patay
Yield: Serves 4
Cuisine: Indian
Ingredients: tamarind paste 1 tbsp; salt 1 tsp; fresh root ginger 2 cm (¾ in) chunk, grated; ground cumin and coriander 1 tbsp of each; cooked chickpeas 800 g (1¾ lb); red onion 1, finely chopped; vegetable oil 1 tbsp; waxy potatoes 4 large, cut into 2cm (¾in) cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

A kind of chilli con carne, this dish is a traditional roadside snack in India. The tamarind provides a lovely tangy flavour and creates the sauce for the chickpeas and potatoes. When we were children, there was always a pot of this stew simmering in our kitchen on Bonfire Night.

Ingredients

waxy potatoes 4 large, cut into 2cm (¾in) cubes
vegetable oil 1 tbsp
ground cumin and co

Asia
India
Gluten-free
Vegan
Street Food
Spicy

Method

Boil the potato for 7–8 minutes and drain well.
Heat the oil in a medium saucepan. Add the cumin, coriander, ginger, and onion and cook for 3–4 minutes.
Dissolve the tamarind paste in 100 ml (3½