Smashed Potato Chaat

Step 1: Boil the Chickpeas

Place the overnight-soaked chickpeas in a pressure cooker with salt and enough water to cover. Pressure cook until they are very soft and mashable.

Step 2: Par-boil the Potatoes

Place the baby potatoes in a pot with cold water. Bring to a boil and cook for 5-6 minutes. Drain and let them cool completely.

Step 3: Prepare the Green Chutney

In a blender, combine fresh coriander, mint leaves, green chillies, ginger, lemon juice, salt, and sugar. Add a splash of water and blend until you have a smooth, vibrant green chutney.

Step 4: Prepare the Spiced Yogurt

In a bowl, whisk the natural yogurt with a splash of water to get a pourable consistency. Stir in salt, chilli powder, and cumin powder until well combined.

Step 5: Smash the Potatoes

Preheat your oven to 200°C (400°F). Place the cooled, par-boiled potatoes on a baking tray. Using a potato masher or the bottom of a glass, gently smash each potato until it's flattened but still holds together.

Step 6: Roast the Potatoes

Sprinkle the smashed potatoes with salt and chilli powder. Drizzle generously with olive oil. Roast in the preheated oven for 30-45 minutes, or until they are golden brown and very crispy.

Step 7: Prepare Chickpeas for Chaat

Take the cooked chickpeas for the chaat and place them back on the heat. Cook for a few more minutes, mashing them slightly with a spatula to create a mushy texture, which is ideal for chaat.

Step 8: Assemble the Chaat

On each serving plate, place a portion of the crispy smashed potatoes. Top with a generous spoonful of the mushy chickpeas. Drizzle with the spiced yogurt, tamarind chutney, and green chutney. Garnish with finely chopped red onions, pomegranate seeds, and a handful of sev. Serve immediately.

• Using dried chickpeas soaked overnight gives a better texture than canned ones.

• Smashing the par-boiled potatoes before roasting makes them extra crispy.

• Prepare all the chutneys and toppings in advance for quick assembly.

• You can use sweet potatoes instead of regular potatoes for a different flavor profile.

• Add boiled lentils or other beans along with the chickpeas.