- 250g/9oz yoghurt
- 50ml/2fl oz single cream
- 50ml/2fl oz sugar syrup
- siphon with two charges
- vegetable oil, for shallow and deep frying
- 500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes
- 100g/3½oz purple or Peruvian potatoes, thinly sliced using a mandoline
- sea salt
- 100g/3½oz granulated sugar
- 2 tbsp mango powder
- 1 tsp mild Kashmiri chili powder or sweet paprika
- 1 tbsp black salt (kala namak)
- 1 tsp toasted cumin powder (seeds toasted and ground to powder)
- 1 tsp ground ginger
- 1 tsp powdered fennel seeds
- salt, to taste
- ½ pomegranate, seeds only
- 1 tbsp coriander leaves, chopped
- 1 tbsp mint leaves, chopped
- baby watercress
- chaat masala and red chilli powder, mixed together in a shaker to sprinkle
- For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using.
- For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat.
- Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
- Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed.
- For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required.
- To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder.