INGREDIENTS
- 2 large potatoes cubed
- 1 tablespoon oil
- 1 teaspoon ginger or garlic chopped
- 1 green chili chopped
- ½ teaspoon cumin powder roasted jeera powder (optional)
- ⅛ teaspoon salt
- ½ teaspoon chaat masala powder
- ¼ to ½ teaspoon red chilli powder
- 1 tablespoon coriander leaves chopped
- 2 to 4 tablespoons nylon sev
- 2 tablespoon pomegranate arils (replace with sweet raisins & roasted cashews)
- ½ to ¾ teaspoon lemon juice or 1 teaspoon sweet tamarind chutney
(optional) green chutney (1 to 2 tsps)
- ¼ to ½ cup coriander leaves
- 4 to 6 mint leaves (pudina, optional)
- 1 garlic clove
- ⅛ inch ginger
- 1 teaspoon fried gram (optional)
- 1 tablespoon water if needed
- ¼ teaspoon salt or as needed
INSTRUCTIONS
Preparation
- Wash and peel potatoes. Cube them to 1 inch pieces and soak in water until used.
- Optional – To make green chutney, add coriander leaves, pudina, garlic, ginger, fried gram and salt to a mini blender jar. Add 1 tbsp water. Make a fine smooth green chutney. Set this aside.
How to make Aloo Chaat – Method 1 – No deep fry
- Boil potatoes till al dente. They must be just cooked without turning mushy. You can steam or pressure cook or boil them in a pot. Cool these completely and cube.
- Add oil to a pan and heat it. Add ginger or garlic and green chili.
- Next add the potatoes and saute on a high flame until golden and little crisp. Turn off the stove.
Method 2 – Deep fry
- Parboil cubed potatoes for few minutes. Drain and wipe off excess moisture.
- Heat half cup oil in a deep pan. When the oil is hot enough drop the potato cubes and deep fry until crisp and cooked through. Remove to a mixing plate.
Make aloo chaat
- Next to the hot fried potatoes, add red chilli powder, chaat masala powder, very little salt and cumin powder.
- Add green chutney, tamarind chutney or lemon juice. Check the salt and spice.
- Mix well and transfer aloo chaat to a serving plate.
- Add some coriander leaves, sev and pomegranate arils or raisins and cashews. Serve aloo chaat immediately.
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