Chat Masala Potatoes With Yoghurt & Tamarind

Preheat the oven to 220°C fan.

Put the potatoes and 2 tsp of salt into a medium saucepan and top with enough cold water to cover by about 4cm. Place on a medium- high heat, bring to the boil, then simmer for 6 minutes, or until they’re almost cooked through but still retain a bite. Drain through a sieve and pat dry, then transfer to a large parchment-lined baking tray and toss with the oil, chaat masala, turmeric, 1⁄3 tsp of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.

Meanwhile, make the coriander chutney. Put all the ingredients and 1⁄4 tsp of salt into the small bowl of a food processor and blitz until smooth. Set aside until needed.

For the tamarind dressing, whisk together all the ingredients in a small bowl with 1.5 tsp of water and set aside.

Spread the yoghurt out on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.