Crispy Aloo Gobi Bites Tray with Lemon-Coriander Yogurt

Method

1. Preheat the oven to 220 °C · 1× (temperature · number of trays) and line the tray with baking paper. Scrub the potatoes, cut them skin-on into 2 cm wedges, pat dry and toss with part of the oil, the cumin and part of the salt. Spread them, cut side down, on one side of the tray and roast at oven for 10 min first, because potatoes take longer than cauliflower.

   Add in this stepPotatoes 240 gNeutral oil 1 tbspCumin seeds ½ tspSalt ¼ tsp

   oven

2. Meanwhile, mix the chickpea flour, cornstarch, turmeric, chili powder, garam masala, garlic powder and remaining salt in a bowl, then whisk in the water a little at a time to make a batter as thick as yogurt.

   Add in this stepChickpea flour (besan; or plain flour) 35 gCornstarch 15 gGround turmeric ¼ tspKashmiri chili powder ¾ tspGaram masala ½ tspGarlic powder ½ tspSalt ½ tspWater 50 ml

3. Cut the cauliflower into 3 to 4 cm florets, pat completely dry and toss in the batter, then knock off the excess on the rim of the bowl. Take the tray out (wear oven gloves), flip the potatoes and arrange the cauliflower in the free space without the pieces touching. Drizzle the rest of the oil over everything.

   Add in this stepCauliflower 300 gNeutral oil 1½ tbsp

4. Roast at oven for 18 min, turning once halfway; with two trays, swap their shelves at the same time. It's ready when the cauliflower edges are deep brown and crisp and the potatoes are golden and knife-tender.

   oven

5. While it roasts, stir the lemon juice and most of the cilantro into the yogurt to make the dip.

   Add in this stepGreek yogurt 100 gLemon juice 2 tspChopped cilantro 1.4 tbsp

6. Pile the potatoes and cauliflower onto a platter, scatter over the remaining cilantro and serve piping hot with the dip. They soften as they cool, so eat them straight away.

   Add in this stepChopped cilantro 0.6 tbsp