Chat’ Patay

Preparation info
  • Serves


    • Difficulty


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.


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


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