Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 5-6 potatoes (e.g. Rooster potatoes) (approximately 600 g)
  • 2 tbsp rapeseed oil
  • 4 tsp chaat masala, or garam masala, plus 2 tsp extra to serve
  • 240 g tinned kidney beans
  • 2 tomatoes, cut into wedges
  • 2 scallions / spring onions, trimmed and finely sliced
  • 6 sprigs coriander, stalks finely chopped, leaves roughly chopped
  • 1 Red and green chillies, finely sliced
  • 2 tbsp tamarind paste
  • 2 tbsp yoghurt for serving
  • 2–4 lime slices
EUPOTATOES28755 website 820x480 recipes 01 10
Preparation time: 15 MIN Cooking time: 15 MIN
  1. Heat the oil in a frying pan over a medium heat.
  2. Crush the potatoes and fry them for 5 minutes, stirring occasionally.
  3. Stir in your chaat (or garam masala), kidney beans and tomato and continue cooking for a few minutes until the potatoes are golden brown.
  4. Add in the scallions / spring onions, coriander, some sliced red and green chilli to taste and stir. (Keep some aside for a garnish.)
  5. Put all ingredients into a bowl, top with the onion, coriander and chilli and sprinkle with a little more chaat (or garam masala).
  6. Serve with some tamarind paste, yoghurt and a slice of lime.
  7. Ready to serve!

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