INGREDIENTS
- 3 russet potatoes (~550 g after peeling & chopping)
- 3-4 tablespoon ghee (40 g ghee) or oil for shallow frying
- 2.5 teaspoon chaat masala
- ½ teaspoon indian black salt kala namak
- 1 teaspoon anardana powder dry pomegranate seeds (optional)
- 1 teaspoon roasted cumin powder
- ½ teaspoon hot red chilli powder adjust to taste
- 1 teaspoon fresh ginger finely chopped
- 2 thai bird green chillies chopped
- 2 tablespoon cilantro chopped
- 2 tablespoon tamarind chutney
- 1.5 tablespoon fresh lemon juice
- ½ teaspoon salt or to taste
Chaat Toppings
- Grated Daikon, Sliced Onions, Pomegranate Arils, Nylon Sev
INSTRUCTIONS
- Wash the poatoes. You can leave the skin on if you wish. Cut the potatoes in large chunks. I had 550 g of potato chunks after peeling. Measure out the spices and keep the rest of the ingredients ready.
- Place the potatoes in a pot and sprinke ½ teaspoon salt. Add enough water to cover the poatoes.
- Place the pot on high stove and bring to a boil. Tip:- While the potatoes are boiling you can place the cast iron skillet or tawa on another stove and start heating it up.
- Once the water comes to a boil (takes about 5 minutes) switch off stove and drain immediately. We dont have to cook the potatoes. We flash boil the potatoes to get them warmed up and ready for shallow frying.
- Using a kitchen towl dry out the potatoes thorougly.
- In the cast iron skillet add the ghee. I recommend taking a wide pan instead of a kadai/wok for frying. Heat on low medium heat till the ghee melts.
- Add the poatoes in a single layer. Dont overcrowd, fry in 2 or more batches if needed. Shallow fry on all sides medium high heat till you see that potatoes are nicley browned and are crispy. Use a fork to make sure that they are tender and cooked. Dont let the potatoes become too dark. The potatoes should be golden – creamy inside and crisp outside.
- Place the fried potatoes in a large bowl. Dont drain the extra ghee, if there is some leftover, add it to the bowl. Add the spices powders, lemon juice and chutney immediately. Add chopped ginger, chopped green chillies & cilantro as well. Cover the bowl with a lid and shake to combine everything very well.
- Serve the aloo chaat immediately with a scatter of sev, onions, pomergrante arils etc.