Samosa Chaat Smashed Potatoes

Name: Samosa Chaat Smashed Potatoes
Cuisine: Asian, Indian
Ingredients: 2 lbs baby potatoes; ½ tbsp freshly squeezed lime juice; ½ tbsp raw honey; 1 tbsp garam masala (or make your own); ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp ground cardamom; ¼ tsp cinnamon; ¼ tsp chili powder or red pepper flakes; ⅛ tsp ground cloves; ⅛ tsp ground nutmeg; 1 ½ cups cooked chickpeas; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp ground ginger; ¼ tsp garlic powder; ¼ tsp ground turmeric; ¼ tsp chili powder or cayenne; 1 cup diced tomatoes; ½ cup diced onion, any color; 1 tsp finely chopped ripe hot pepper; 2 tbsps finely chopped fresh mint; 2 tbsps roughly chopped fresh cilantro; 1-2 tbsps freshly squeezed lime juice; 1 cup tightly packed fresh mint leaves; 1 cup tightly packed fresh cilantro leaves and stems; 3 garlic cloves; ½-inch piece of fresh ginger; 2 tbsps freshly squeezed lime juice; ½ tbsp raw honey

8 steps

Updated at: Fri, 01 Sep 2023 19:02:30 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories678.8 kcal (34%)

Total Fat5 g (7%)

Carbs135.8 g (52%)

Sugars15.8 g (18%)

Protein26.8 g (54%)

Sodium223.2 mg (11%)

Fiber18.7 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 lbsbaby potatoes

½ Tbsplime juice

freshly squeezed

½ Tbspraw honey

1 Tbspgaram masala

or make your own

Instructions

Step 1

Preheat the oven to 425°F/220°C. Line two baking sheets with parchment paper.

Step 2

Add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Steam the potatoes for 20 to 25 minutes until tender. Remove from the heat and cool for 10 minutes.

Step 3

While the potatoes are steaming, combine all the for the tandoori chickpeas in a bowl and stir until the chickpeas are evenly coated. Spread in a single layer on one of the prepared baking sheets and roast for 15 to 20 minutes until browned and crispy. Remove and set aside.

Step 4

Place the steamed potatoes in a bowl together with the lime juice, raw honey, and garam masala. Toss until evenly coated.

Step 5

Arrange the potatoes on the second baking sheet with an inch of space between each potato. Use a flat spatula or the bottom of a glass to gently smash the potatoes. Roast for 30 to 40 minutes until browned and crispy.

Step 6

Combine all the chutney in a small food processor or blender and blend until smooth.

Step 7

Assemble the dish by topping the smashed potatoes with the tomatoes, onion, hot pepper, mint, cilantro, lime, tandoori chickpeas, and chutney (if using). Serve immediately.

Step 8

Serves 2