Chaat Masala Spicy Street Snacks from India

Method

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.

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 Maris Pipers, 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