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Sri Lankan Aloo Chaat Squash

  • Vegetable
Time1 Hour Time2 TimeAsian
Sri Lankan Aloo Chaat Squash

Malissa and I were blown away by this creation. The flavours!! And no meat involved! Aloo chaat is a firm favourite when we go to Dishoom and we saw a similar recipe in the Gunpowder cook book too.

The word aloo means potatoes in Hindi and the word chaat is derived from Hindi word chatna which means tasting. Thus, aloo chaat means a savoury potato snack.

To make this a one stop meal we stuffed this into a roasted squash. Give it a try! To make this a vegan dish, simply swap the yoghurt for a plant based alternative.

ingredients

  • 1 Large squash split in half
  • 1 Small new potatoes, cut into bite sized chunks approx. 2cm diameter
  • 1 Can chickpeas
  • 6 Padron peppers (optional)
  • 3 Tbsp Sri Lankan Curry powder

 Garnish Salad

  • Pomegranate seeds
  • 1 Small red onion
  • 1 Bunch coriander
  • 1 Bunch chives
  • 1 Large tomato
  • 1 Lemon
  • 3 Spring Onions
  • Fresh chillies

 Garnish dressing

  • Natural yogurt
  • Red Dawg Apache or Voodoo Mango Hot Sauce
  • Bombay mix or crushed poppadum's

Buy the items

Voodoo Mango Hot Sauce
Voodoo Mango Hot Sauce
150ml £4.95
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  1. Set your oven up to 180C and split the squash in half carefully with a sharp knife.
  2. Season the squash with a sprinkle of Sri Lankan curry powder & a drizzle of olive oil. Cook in the oven for around 40 mins until tender. When its cooked, scoop out the seeds.
  3. Boil chopped new potatoes and drain when tender.
  4. Add to a frying pan with a knob of butter and a tsp of oil to crisp the edges up. Once coloured nicely, add the drained chickpeas, Padron peppers and the A&O Sri Lankan curry powder. Keep moving and combine the flavours all together. YUM!!
  5. Make the salad topper by finely dicing a firm tomato, fine dice the coriander and root plus some chives. Finely slice a red onion and the spring onions. Add the pomegranate into the equation and squeeze half a lemon into the mix. Combine all together. Add fresh chillies to your heat level!
  6. Add the potato and chickpea aloo chaat to the squash half and mound it up good. Add some of the salad to the top of that then 2-3 tbsp yogurt on the top, add some more salad to the top of that and some hot sauce. You could use tamarind sauce if that’s less hot for you. Or sriracha works!
  7. Go the extra mile buy adding Bombay mix or crushed poppadum for a total feast!!

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