1 tbsp RawSpiceBar’s Chaat Masala
1 pound new potatoes or small Yukon Gold potatoes, scrubbed
½ onion, chopped
1 fresh red chile, minced
1 inch ginger, minced
1 bunch fresh cilantro, chopped
4-5 tbsp vegetable oil
1 16 oz can chickpeas
Kosher salt and black pepper, to taste
¾ cup Greek yogurt
1. Add potatoes and water to and bring to boil with salt. Cook until tender, 10-15 minutes. Set aside.
2. In a food processor, add onion, chile, salt, pepper, ginger, 1/2 cilantro to form a paste. Set aside.
3. Crush potatoes slightly and heat oil over medium high heat. Add salt, pepper, potatoes and chickpeas. Cook until browned and crisp, about 15 minutes.
4. Add chaat masala, paste and tamarind and toss to coat. Cook, another 3-4 minutes. Transfer to a platter & stir in yogurt. Top with cilantro, season to taste and serve!