Michelin-starred chef Rohit Ghai’s recipe for Potato Chat
- Credit: Archant
Rohit Ghai is executive head chef of Michelin-starred Indian restaurants including Gymkhana in Mayfair and Trishna in Marylebone.
Responsible for menu development and recruitment, he manages teams of up to 40 chefs at each restaurant.
His newest venture Hoppers in Soho has opened to critical acclaim and here he shares his seasonal recipe for:
Potato chat (2 portions)
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450g new potatoes
100g cooked chickpeas
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50g chopped onion
2 tsp chopped Ginger
2 tsp chopped green chilli
A handful of chopped green coriander
1tsp chat masala
A generous pinch of salt
3 tbsp tamarind chutney
2 tbsp yoghurt
2 tbsp nylon sev (a traditional garnish available from Indian groceries)
½ tsp red chilli powder
½ tsp butter ghee or melted butter
Oil, for deep-frying
Boil the baby potatoes, drain, and leave to cool. Crush each potato individually and cut into halves. Deep-fry in oil until crispy and light golden brown.
Stir the fried potatoes in with the boiled chickpies, chopped onion, ginger, green chilli and coriander.
Add the tamarind chutney, chat masala, salt, red chilli powder and ghee or melted butter and mix well. Serve in a bowl or plate with a topping of yoghurt, tamarind chutney and sev and garnish with the chopped coriander leaves.