8
1 ½
1
½
1
1
1
½
¾
1
Yukon gold potatoes
tsp. salt
tsp. smoked paprika
tsp. kashmiri chili powder
Tbsp. olive oil
can chickpeas, rinsed & drained
cup frozen peas
red onion, diced
cup pomegranate arils (+ more for garnish)
tsp. chaat masala
1
½
2
4
1
½
1
1
¼
bunch cilantro
cup greek yogurt
Tbsp. lemon juice
dates or ¼ cup golden raisins
tsp. brown sugar
tsp. crushed chili flakes
tsp. salt
tsp. cumin
cup water
Preheat the oven to 350 F. Dice potatoes into ½ inch cubes and place and place in extra large bowl. Add salt, smoked paprika, kashmiri chili powder, and 1 Tbsp olive oil, and toss to mix. Place potatoes on a lined baking sheet and bake for 30 minutes or until tender and golden brown. Let cool in the fridge.
Add all chutney ingredients to a blender and blend until chutney looks cohesive and creamy.
Cook peas in a lidded saucepan on medium heat for 10 minutes or until peas have softened. Add ½ tsp of salt to cooked peas.
Add peas, pomegranate arils, diced red onion, and chaat masala to the chilled, extra large bowl of cooked potatoes. Add ¾ cup of chutney and toss to mix. Taste chaat and add chili powder or salt to taste. Garnish with extra chutney and pomegranate arils.
Enjoy!
