Potato and Dill Chaat

1/2 red onion, thinly sliced
2 tbsp red wine vinegar
1/2 tsp sugar
1 pinch salt
150g full fat Greek yoghurt
1/2 clove garlic
Salt to taste
1/2 tsp freshly dry roasted cumin seeds, ground by hand
1/4 tsp smoked paprika
2 tbsp tahini
1 tbsp chopped dill
2 largepotatoes, peeled, cut into 1/2 inch squares, boiled until cooked
1 tin chickpeas, drained
Handful of sev
Handful of chopped cilantro
1 sliced red chilli

Start by fermenting the red onions, in a non-metallic bowl. Add thinly sliced red onions, red wine vinegar, a pinch of salt and sugar and toss. Keep aside but keep mixing every few minutes until the onions turn bright pink.

In another bowl, mix all the yoghurt, tahini, paprika, salt, dill, cumin and add half a garlic clove (to add a hint of garlic flavouring, remove later when mixing together).

Now, add the boiled potatoes, chickpeas and all the spiced yoghurt together and mix. Top with chopped coriander, crushed sev, red chilli, and fermented red onions. Serve at room temperature.

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