Skill level

Average: 5 (2 votes)


2 (about 400 g) sebago potatoes, peeled, chopped
½ small onion, finely chopped
1 tbsp chaat masala spice*
12 chaat puri*
1 cup tamarind and date chutney
½ cup coriander and mint chutney
1 large tomato, seeded, finely chopped
60 g (1 cup) fine sev*
julienned green mango and coriander leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place potatoes in a saucepan of salted water. Bring to the boil and cook for 8 minutes or until tender. Drain, return to saucepan and stir in onion and chaat masala. Lightly mash, then season with salt and pepper.

Using your thumb, make a hole in the centre of each puri and place on a platter. Fill each puri with a heaped tablespoon of potato mixture. Drizzle over chutneys and scatter with tomato, sev, mango and coriander, to serve.

* Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.

* Chaat puri are puffed fried bread discs about the size of a small cracker, from Indian food shops and selected supermarkets.

* Sev are chickpea noodles available pre-fried in packets from Indian food shops.

As seen in Feast magazine, Issue 11, pg85.

Photography by Jason Loucas.