Go Back
Yellow coloured potatoes and chickpeas served in blue bowl
Print Recipe

Spicy Chickpea Potato

Course: Side Dish
Cuisine: Indian, Vegetarian
Author: Dhanya Samuel

Ingredients

  • Potatoes – 1 kg peeled and quartered
  • Chickpeas – 400 gms soaked, washed and drained (you can use canned variety too)
  • Vegetable oil – 4 tbsp
  • Mustard seeds – 1 ½ tsp
  • Ground coriander – 2 tsp
  • Turmeric powder – ½ tsp
  • Chilli flakes – 1 tsp reduce if you like it less spicy
  • Salt – to season
  • Thick plain yoghurt/curd – ½ cup
  • Coriander leaves – finely chopped for garnish

Instructions

  • Boil the potatoes in salted water (do not make it mushy), drain and keep aside.
  • Cook the chickpeas in salted water, drain and keep aside.
  • In a large pan, heat oil and crackle mustard seeds.
  • Reduce heat and add all the powdered spices and sauté for 30 seconds.
  • Add the potatoes and chickpeas; combine well and season with salt if necessary.
  • Cook for 10 minutes on low heat till the spices combine well with the potatoes and chickpeas.
  • Remove to serving dish, drizzle with yoghurt and garnish with chopped coriander leaves.
  • Serve hot.