750g of baby new potatoes, cut lengthways into 1cm-thick slices
2 tbsp of olive oil
1 tsp of chaat masala
1⁄2 tsp of ground turmeric
250g of Greek-style yoghurt
1⁄2 a small red onion, peeled and thinly sliced into rounds on a mandolin, if you have one, or by hand (45g)
1 green chilli, thinly sliced into rounds (10g)
1.5 tsp of coriander seeds, toasted
1.5 tsp of nigella seeds, toasted
For the coriander chutney
30g of fresh coriander
1 green chilli, deseeded and roughly chopped (10g)
1 tbsp of lime juice
60ml of olive oil
For the SWEET TAMARIND DRESSING
1.5 tbsp of shop-bought tamarind paste
1.5 tsp of caster sugar
1⁄4 tsp of chaat masala
Step 1Preheat the oven to 220°C fan.
Step 2Put the potatoes and 2 tsp of salt into a medium saucepan and top with enough cold water to cover by about 4cm. Place on a medium- high heat, bring to the boil, then simmer for 6 minutes, or until they’re almost cooked through but still retain a bite. Drain through a sieve and pat dry, then transfer to a large parchment-lined baking tray and toss with the oil, chaat masala, turmeric, 1⁄3 tsp of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
Step 3Meanwhile, make the coriander chutney. Put all the ingredients and 1⁄4 tsp of salt into the small bowl of a food processor and blitz until smooth. Set aside until needed.
Step 4For the tamarind dressing, whisk together all the ingredients in a small bowl with 1.5 tsp of water and set aside.
Step 5Spread the yoghurt out on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.