Papdi Chaat with a Smashed Potato Twist
Smashed potato Papdi with a garnish of mint-coriander chutney, tamarind chutney, onions, red chilli powder and finely chopped coriander.
Ingredients
- 700 g Small potatoes or large potatoes quartered
- 2 tbsp Olive oil
- 1 tsp ajwain
- Salt to taste
- 1 tbsp Tamarind Chutney
- 1 tbsp Mint Coriander Chutney
- 1 small onion - finely chopped
- Corriander - chopped to garnish
- 1 tsp Red Chilli Powder
Instructions
- Bring a pot of water to the boil, add 1 tbsp salt.
- Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits.
- Preheat oven to 200°C/390°F
- Drain the potatoes and let them dry in the colander for 5 minutes or so.
- Place on the tray then use a flat glass, large fork or potato masher to squish them, keeping them in one piece.
- Sprinkle with olive oil, salt flakes and ajwain/carom seeds.
- Bake for 25-30 minutes (small potatoes) or until deep golden and crispy.a
- Serve hot, sprinkled with mint coriander chutney, tamarind chutney, chopped onions, red chilli powder and chopped coriander. You can also top it with some sev and pomegranate seeds!
Nutrition
Serving: 2peopleCalories: 894kcalCarbohydrates: 173.6gProtein: 17.8gFat: 15.2gSaturated Fat: 2.3gPotassium: 4227mgFiber: 26.7gSugar: 13.2gCalcium: 108mgIron: 6mg
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