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Fire Pit Recipes
Aloo Chaat – BBQ Style
Roo Hasan of Pom Pom Cooks joined us to create a Feast over Flame, making flavour rain over some of our Asado Style Grills. Roo created a bespoke menu combining cultural classic’s with 21st century cultivations. Aloo Chaat BBQ style; Charred smoky potatoes, creamy mint yoghurt, tangy tamarind sauce, fresh coriander chutney, pomegranate kernels, peanuts and chat masala.
Ingredients:
1kg new potatoes
2 tbsp chaat masala 2 tbsp melted ghee
Coriander chutney:
1 small bunch coriander
1 small bunch mint, leaves picked 1/2 garlic clove
1 lime
Oil
Salt
Sweetened Yoghurt:
4 tbsp natural yoghurt 1 tsp sugar
1/4 tsp chilli powder Salt
To serve:
1 red onion, finely diced
1 handful pomegranate seeds
1 handful peanuts, roughly chopped
Tamarind sauce (can be found in Asian supermarkets or the Asian aisle in most good supermarkets)
1 handful fresh coriander, leaves picked
Method:
- Prepare a BBQ or Firepit for direct cooking over medium heat.
- Boil the potatoes in salted water till just cooked through – around 10-15 minutes.
- Whilst the potatoes are boiling, make the coriander chutney and sweetened yoghurt. For the coriander chutney, place all the ingredients in a blender and blitz to your desired consistency. Taste and season with salt accordingly.
- To make the sweetened yoghurt, simply mix all the ingredients together till combined.
- Drain the potatoes and when cool enough to handle, cut the larger ones in half. Place in a bowl and toss with the melted ghee and chaat masala powder.
- Cook the potatoes on the firepit until nicely charred then transfer to a serving platter. We charred ours in the Long Handled Pan or over our Asado Primera Grill
- To assemble the Aloo Chaat, mix in the red onion, pomegranate seeds and peanuts with the potatoes. Top with dollops of the coriander chutney, sweetened yoghurt and tamarind sauce then finely garnish with fresh coriander leaves.
