Aloo Chaat Potato Salad – REAL Chefs with Atul Kochhar

Born in Jamshedpur in eastern India, Atul began his cooking career in top hotel restaurants in India. In 1994 his talents took him to London, where he opened fine-dining Indian restaurant Tamarind in Mayfair. In 2001, at the age of 31, Atul became the first Indian chef to win a Michelin star. He has since opened Sindhu, Hawkyns, Indian Essence and Kanisha. Atul’s food is a combination of traditional Punjabi dishes such as tandoori chicken and Indian fusion.

Atul Kochar is donating to Hospitality Action.


 

Aloo Chaat Potato Salad – recipe

INGREDIENTS

For the sweet yoghurt

  • Plain yoghurt
  • Sugar syrup

For the Spice Mix

  • Cumin seeds
  • Coriander seeds
  • Crushed red chilli

Plus…

  • Vegetable oil and/or ghee, for shallow and deep frying
  • Leftover King Edward potatoes, peeled and boiled
  • Tamarind Chutney
  • Mint Chutney
  • Pomegranate seeds
  • Salad leaves to garnish

METHOD

Toast cumin and coriander seeds, combine with some crushed red chilli to make the spice mix.

Add oil and 1 tbsp ghee to the pan. Add the boiled potato to the pan and fry until lightly coloured. Rest the potato on paper once fried.

Create the spice mix – olive oil, citrus fruit (lemon or lime) salt and add ½ teaspoon of spices.

Dress the plate – with a simple Mint chutney tamarind dressing and a sweetened yoghurt.

Lightly crush the fried potatoes on the plate, dress with the chutney tamarind and sweetened yoghurt.

Finish with pomegranate seeds, the spice mix and a salad leaf garnish.

Pair with a glass of REAL Royal Flush.

 


 

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