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Chana masala and raita dip with baked potatoes

Baked potatoes with chana masala and raita dip

Dig into our baked potatoes topped with chana masala, served with a cooling raita dip and soft, fluffy chapatti – a wholesome, feel-good meal to fuel busy days and satisfy hungry appetites.

Ingredients:

For chana masala:

400g chickpeas
5 baking potatoes
1 white onion
267ml tomato passata
1 red pepper
50ml coconut milk
½ tsp garam masala
½ tsp turmeric
A handful of fresh coriander
Chapati to serve

For raita dip:

267g coconut yoghurt or Greek-style yoghurt
½ cucumber
A handful of fresh mint
½ teaspoon garlic powder or 2 cloves

Directions:

For chana masala:

Bake potatoes on a lined tray until soft inside.
Bake the bread until soft and cut into slices.
Saute the diced onions, peppers and garlic in a little oil for a few minutes, then add spices.
Add chickpeas, tomato and coconut milk.
Chop baked potatoes and serve masala, raita dip and potatoes separately.

For raita dip:

Pick mint leaves from the stalks.
Peel the cucumber.
Blend all ingredients in a food processor.