Multi-layered, textural vegetable-based recipes are at the heart of Israeli-British chef and writer Yotam Ottolenghi's food. His new cookbook Flavour — the third installment in the bestselling and multi-award-winning Plenty series — is no different. Ottolenghi and his co-writer Ixta Belfrage break down the foundations for creating great flavour, exploring the process, pairing and produce behind each recipe. Of this dish Ottolenghi says:
This dish is inspired by aloo chaat, an Indian street food that has many regional variations, all of which are loaded with sweet and sour and a fair bit of crunch. This is a slightly tamer version, though still pretty "noisy", both in flavour and in looks. It’s perfect for a weekend lunch, alongside other vegetables or as a side with roasted lamb or chicken. Chaat masala is the slightly tangy spice mix that gives this dish its distinctive flavour.
|750 g||Baby new potatoes, cut lengthways into 1cm-thick slices (Main)|
|2 Tbsp||Olive oil|
|1 tsp||Chaat masala|
|½ tsp||Ground turmeric|
|250 g||Greek yoghurt|
|½ ||Small red onions, peeled and thinly sliced into rounds (Main)|
|1||Green chilli, sliced into rounds (Main)|
|½ tsp||Coriander seeds, toasted|
|½ tsp||Nigella seeds, toasted|
|30 g||Fresh coriander (Main)|
|1||Green chilli, deseeded and roughly chopped|
|1 Tbsp||Fresh lime juice|
|60 ml||Olive oil|
Sweet tamarind dressing
|½ Tbsp||Tamarind paste (Main)|
|1 ½ tsp||Caster sugar|
|¼ tsp||Chaat masala (Main)|
- Preheat the oven to 220C fan.
- Put the potatoes and 2 teaspoons 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, 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 ¼ teaspoon 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 1½ teaspoons of water and set aside.
- Spread the yoghurt out on a large round serving platter. Top with the coriander chutney, swirling it through without incorporating it completely.
- Drizzle with half the tamarinddressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.