• 4                 medium potatoes 
  • 2                 tbsp vegetable oil
  • 1 – 14         oz can Patra or 1 pkg Frozen Patra
  • 1/4              cup vegetable oil
  • 1/2              tsp Mustard Seeds
  • 8                 Curry Leaves (Limbdho)
  • 1/2              tsp cumin seeds
  • 1/4              tsp Ajma (Omum)
  • 4-5              cloves, optional
  • 1 – 14         oz can Chickpeas
  • 1/4              tsp turmeric powder
  • 1/2              tsp chilly powder or to taste
  • 2                 tsp Sugar
  • 1/2              tsp Salt
  • 1/2              tsp citric Acid or
  • 2                 tbsp lemon Juice
  • 1/4              cup chopped Coriander leaves
  • 1                 tbsp chopped Mint Leaves
  • 2                 cups yogurt riata
  • 2                 cups tamarind chutney
  1. Peel and cube the potatoes in 1/2 inch cubes.
  2. Coat it in 2 tbsp oil and bake in the oven at 350 degrees for 15 min or until cubes are cooked.
  3. If using canned patra cube it in 1/2 inch cubes.  If using frozen, follow the cooking instruction and cook it then cube it in 1/2 inch slice.
  4. Open the can of chickpeas and rinse it under cold water, drain it.
  5. In a med saucepan Make the vagar.  Heat 1/4 cup oil, add mustard seeds, curry leaves, cumin seeds, ajma and cloves.  When the mustard seeds start to pop add the chickpeas, turmeric, cumin powder, chilly powder, sugar, salt, citric acid or lemon juice, half the coriander leaves and the mint and mix well.  Add the baked potatoes and patra and toss it.
  6. Pour this in a pyrex dish. 
  7. Before serving spread the yogurt riata and then tamarind chutney. 
  8. Decorate with chopped cilantro.

One thought on “CHATAKO

  1. You are fabulous in creating such an awesome recipe call ” Chatako “& loved the idea

    to use yoghurt & tambrind and bet you it will taste out of this world. Please, Nasim if you would be so kind enough to email me this receipe as am going to prepare this weekend and think of you. Thank you. Fatima

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