Chaat Masala Spicy Street Snacks from India Recipe

Prep in:
10 mins
Cook in:
10 mins
Serves:
4
Per Serving %RI
KCAL 252 12%
Fat 11.2g 16%
Sat Fat 1g 5%
Sugar 5.1g 5%
Salt 0.5g 8%

Mix the masala spices together.

Cook the potatoes for four minutes in boiling, salted water and drain.

Heat a large sauté pan with some oil and sauté the potatoes until starting to crisp.

Add the courgettes and cook for one minutes. Remove from the pan to a bowl.

Sauté the prawns and mix into the potatoes. Season with the spice mix.

Scatter over the chillies, coriander, grated ginger and poppy seeds and serve with tamarind and mint yoghurt.

Ingredients

For the masala spice mix:

1tbsp cumin powder

1tsp chilli powder

1tsp mango powder

Black pepper

Salt

¼tsp asafoetida

¼tsp citric acid

½tsp ginger powder

1tsp coconut sugar (or unrefined caster sugar)

½tsp turmeric

For the chaat:

400g Roosters, cut into 1cm cubes

175g prawns

1 courgette (approx 250g cut into 1cm cubes)

2tbsp rapeseed oil

1tbsp grated ginger

2 green chillies, sliced finely

1tsp tamarind paste

4tbsp low fat natural yoghurt

2tbsp chopped mint leaves

1tbsp poppy seeds

A handful of chopped coriander leaves

For the masala spice mix: 1tbsp cumin powder 1tsp chilli powder 1tsp mango powder Black pepper Salt ¼tsp asafoetida ¼tsp citric acid ½tsp ginger powder 1tsp coconut sugar (or unrefined caster sugar) ½tsp turmeric For the chaat: 400g Roosters, cut into 1cm cubes 175g prawns 1 courgette (approx 250g cut into 1cm cubes) 2tbsp rapeseed oil 1tbsp grated ginger 2 green chillies, sliced finely 1tsp tamarind paste 4tbsp low fat natural yoghurt 2tbsp chopped mint leaves 1tbsp poppy seeds A handful of chopped coriander leaves

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