Chaat Masala Potato Raita Salad
Kylee Newton
4-6
Side Dish
This recipe brings all the Summer vibes to the table.
So get the BBQ out, get our Chaat Masala seasoning in hand, pretend it’s Summertime, and whip up this absolutely delicious upgrade on a Potato Salad to wow your mates with.
Ingredients
1-1.2kg baby potatoes
- Sea salt
- Canola oil
- 2 Tbsp Chaat Masala
- 1-2 shallots
- 1 tsp nigella seeds
- ½ cucumber
- 1-2 sprigs mint leaves
- 220g Greek style yoghurt
- Zest of ½ lemon
- 2 Tbsp lemon juice
- Freshly ground black pepper
Directions
Preheat the oven to 180°C (fan).
Cut the potatoes in quarters or thirds (depending their size), making sure all are cut similar in size. Cover the potatoes in water in a large saucepan, salt, and cover with the lid to parboil for 8-10 minutes.
Drain, leaving the potatoes in the saucepan, and toss them in 2 tablespoons of oil and the measure of Chaat Masala. Place onto a large baking tray, and bake in the middle of the oven for 20-25 minutes, until browned and crispy. Remove from the oven and allow to cool slightly.
Peel and slice the shallots lengthwise, into thin long strips. Deep or shallow fry the shallots in hot, sizzling point, canola oil for about minute, until crispy. Scoop out with a slotted spoon and place on a plate lined with paper towel. Lightly sprinkle with salt and set aside for serving.
Make the raita by gently toasting the nigella seeds in a small dry frying pan, finely dice the cucumber and finely chop the mint then mix with the yoghurt in a large bowl and stir through the lemon zest, juice and a generous season of black pepper.
Add the potatoes to the raita and gently fold through so they are completely coated. Serve with the crispy shallots sprinkled over the top and extra mint.