Aloo Chaat Potato Skins

Updated at: Thu, 17 Aug 2023 12:06:08 GMT

Step 1

First, the potatoes need to be cooked. I recommend either microwaving or baking them. To microwave, pierce the potato several times all over, place on a microwave-safe plate and cook on High power for 10-12 minutes. To bake, individually wrap the potatoes in foil and bake at 200°C/400°F for 1 hour. In both cases, allow the potatoes to cool completely.

Step 2

In the meantime, combine all the ingredients for the yoghurt, cover and refrigerate.

Step 3

Once the potatoes are completely cold, cut them in half lengthways. Use a spoon to scoop out the middles, leaving a 2cm border around the potato to keep the skins sturdy for filling later. Try not to break the flesh of the potato too much. The skins need to remain whole and 2cm thick as these will be cooked again and then filled.

Step 4

Set the skins aside and cut the flesh of the potato into 2cm cubes. They don’t have to be perfectly shaped as the craggy ones will crisp up beautifully once fried.

Step 5

Fill a large, deep pan or wok with sunflower oil. Once the oil reaches 200°C/400°F, fry the potato skins over a medium-high flame until crispy and golden. Set aside to drain on a tray lined with absorbent kitchen paper.

Step 6

Next, the potato cubes until golden and crispy. Set aside to drain on a tray lined with absorbent kitchen paper.

Step 7

Toss the fried potato cubes with the toasted cumin and coriander seeds, ginger juliennes, chopped fresh chilli, chopped onions, lemon juice, chaat masala, pomegranate seeds, Kashmiri chilli powder, freshly chopped coriander and salt.

Step 8

Fill the crunchy potato skins with the hot, sour and spicy aloo chaat. Serve with the masala yoghurt and sprinkle over the sev if using.

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