Chaat means ‘to lick’ in Hindi, Gujarati and several other Indian languages. Chaats are usually salads whose ingredients can vary according to the time of year but usually include seasonal fruit. They are quick and simple to make, especially if you use ready-made chaat masala which contains amchur (mango powder), ground cumin and black salt.
This seasonal version uses fresh corn and kiwi berries – both of which are at their best in mid and end of September.
- Preheat the oven to Gas mark 4/ 375F/ 180c.
- Parboil the diced potatoes for 6 minutes.
- Mix together the potatoes with the olive oil, panch phoran spice mix and turmeric and arrange on a lined baking tray. Roast for 45 min or until crispy on the outside and soft in the middle.
- Roast the corn for 30 - 35 minutes.
- Meanwhile, mix together the lemon juice, extra virgin olive oil and chaat masala to make the dressing. Season to taste.
- Once the corn is roasted, allow to cool and remove the kernels from the cob.
- Mix together the red pepper, tomatoes, corn kernels, roast potatoes, kiwi berries and chopped coriander.
- Arrange on a platter, scatter over the mint leaves and drizzle over the dressing. Season to taste.
