Crispy Potatoes with Cooling Yoghurt

Ingredients

• 750g baby new potatoes, cut lengthways into 1cm-thick slices
• 2 tbsp olive oil
• 1 tsp chaat masala
• ½ tsp ground turmeric
• Salt and freshly ground black pepper
• 250g red onion, thinly sliced into rounds
• 1 green chilli, thinly sliced into rounds (10g)
• 1½ tsp coriander seeds, toasted
• 1½ tsp nigella seeds, toasted
• 30g fresh coriander
• 1 green chilli, deseeded and roughly chopped (10g)
• 1 tbsp lime juice
• 60ml olive oil
• ¼ tsp salt
• 1½ tbsp tamarind paste
• 1½ tsp caster sugar
• ¼ tsp chaat masala
• 1½ tsp water