Potato chaat salad with yoghurt
Serves 4·Added 5 May 2026 by Tom Melhuish
SideGluten-FreeVegetarianSpringSummer
Ingredients
| 5 | tbsp | tamarind paste |
| 4 | medjool dates, pitted | |
| 1 | heaped tbsp | soft brown sugar |
| 1/2 | tsp | ground cinnamon |
| 1/2 | tsp | chilli powder(or to taste) |
| 1 | tsp | cumin, toasted and coarsely ground |
| 1 | tsp | chaat masala |
| Black salt (kala namak)(optional, to taste) | ||
| 500 | g | jersey royals |
| Sea salt and black pepper | ||
| 400 | g | tin chickpeas, drained and rinsed |
| 200 | g | natural yoghurt |
| 1 | handful | nylon sev, or good-quality bombay mix or sev mamra |
| 1 | small red onion, peeled and cut into very thin rings | |
| 1 | handful | finely chopped coriander |
| 1/2 | pomegranate seeds |
Method
1.First make the quick chutney. Put the tamarind paste, dates and 300ml water in a saucepan, bring to a boil, then turn down to a simmer and cook until the dates are tender.
2.Take off the heat, leave to cool, then puree. Stir in the sugar, cinnamon, chilli, cumin, chaat masala and kala namak, if using. The chutney should have a thick, pouring consistency a bit like ketchup, so add more water if required. Cover and refrigerate until needed.
3.Chop the potatoes into bite-sized pieces, then boil in salted water until tender. Drain, leave to cool completely, then arrange the potatoes on a platter.
4.Scatter over the drained chickpeas, season with sea salt and pepper, and mix.
5.Drizzle over the date and tamarind chutney, dollop on the yoghurt here and there and top with the sev, onion rings, coriander and pomegranate seeds. Serve at once.
Recipe Notes
AI · may be inaccurate
Substitutions
- nylon sev → bombay mix (availability)
Tips
You can find nylon sev in good Indian supermarkets or online. The recipe note suggests adding less water than the 300ml specified if the chutney ends up too thin.
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