Nutrition balance score
Great
Glycemic Index
72
High
Nutrition per serving
Calories1055.4 kcal (53%)
Total Fat54.8 g (78%)
Carbs116.5 g (45%)
Sugars8.8 g (10%)
Protein29.7 g (59%)
Sodium1527.2 mg (76%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
SERVES 4
Step 2
Preheat the oven to 200C (400F), Gas Mark 6.
Step 3
Put the potato pieces in a pan, cover with water and bring to the boil, then cook for 5 minutes. Drain.
Step 4
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Step 5
Heat the oil in a baking tray in the oven for a minute. Add the drained potato to the hot oil, toss until well coated and roast for 12–15 minutes until cooked through and golden.
Step 6
Meanwhile, to make the dressing, heat the oil in a pan and add the cumin and mustard seeds. Once they start to sizzle, add the curry leaves and peanuts and cook over a medium to low heat for a minute. Then add the onion and green chilli and cook for 5 minutes until they have softened. Stir in the salt and chaat masala, then take the pan off the heat.
Step 7
Add the roasted potatoes and herbs to the pan and mix together until well combined. Serve warm or at room temperature.
Notes
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Delicious
Easy
Fresh
Go-to
Moist
