Bombay Potato Hash Brown Chaat
Ingredients
Hashbrowns
- 6 frozen hash browns
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin
- 1/2 tsp pepper
- Salt to taste
- 1 tsp olive oil
Green chutney
- 1 large bunch fresh coriander (2 large handfuls)
- 3 garlic cloves
- 1 small ginger (peeled and chopped)
- 2-3 green chilies
- Juice of 1 lemon
- 1/2 tsp salt
- 3 ice cubes
- 2 tsp vegetable or olive oil
Garnish
- Yoghurt
- Red onion (finely diced)
- Bombay spice mix
- Pomegranate seeds
Preparation
Combine the turmeric, garam masala, cumin, salt, pepper and olive oil. Add the hashbrowns and toss in the mixture until each one is coated. Place in the oven until crispy (20-25 mins).
While this cooks, make the chutney. Add the coriander leaves, garlic, ginger, green chilies, lemon juice, olive oil and salt to a mixer and blend. Lastly, add in the ice cubes and blend until smooth.
Layer the hashbrowns with the chutney, yoghurt drizzle, scattered Bombay spice mix and pomegranate seeds.
Notes
Serves 2.
Total preparation and cooking time is 25-30 minutes.
