Indian Spiced Potatoes With Yoghurt, Crispy Chickpeas & Coriander Salsa

Indian Spiced Potatoes With Yoghurt, Crispy Chickpeas & Coriander Salsa

Recipe By Courtney Roulston from Farm to Fork


  • 1kg washed or roasting potatoes
  • 1/2 cup (125ml) tablespoons olive oil
  • sea salt and cracked black pepper to taste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground coriander
  • 1 x 400g can chickpeas, drained, rinsed
  • 1.5 cups Jalna Greek/Natural yoghurt
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon ground sumac

Coriander salsa:

  • 1 bunch of coriander, washed, chopped
  • 1 clove garlic, peeled
  • 1 long green chilli, plus extra to serve
  • 1/2 teaspoon ground cardamom



  1. Preheat the oven to 180 degrees.
  2. Slice the potatoes into 1cm scallops and place into a large bowl.
  3. Season the potatoes with sea salt, pepper, ground turmeric, cumin, coriander and 1/4 cup of olive oil. Toss well to coat potatoes in spices and spread onto a lined oven tray. Place the chickpeas onto a separate tray and season with salt and a little oil. Place the potatoes and chickpeas into the oven and roast for 40-45 minutes, or until potatoes and chickpeas are crisp and fragrant.
  4. Meanwhile place the remaining oil, all the zhoug ingredients and a pinch of salt into the jug of a stick blender. Blitz until bright green and smooth.
  5. Whisk the yoghurt, lemon juice and honey together in a bowl until smooth.
  6. Spread the yoghurt on the base of a large flat platter. Top with half of the zhoug and crispy potatoes. Drizzle the dish with remaining zhoug and roast chickpeas.
  7. Garnish with extra sliced chilli and sprinkle with ground sumac.

To recreate this recipe, use the following RACO products:

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