Friday, 21 October 2011

Aloo Ki Chaat

Aloo Chaat

  • 3 Potatoes, peeled
  • 1/2 tsp Red Chili Powder
  • 1 tsp Cumin Powder, roasted
  • 1 tsp Chaat Masala
  • Tamarind Chutney
  • Mint Chutney
  • Chopped Coriander Leaves for garnish
  • Optional garnish - Chopped Onion, Tomato Julienne, Fresh Pomegranate Seeds
  • Oil for frying
  • Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
  • Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
  • In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
  • Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
  • Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate
• 3 Potatoes (cubed ½ inch)
• 2 tsp Lemon Juice (fresh)
• 2 Green Chilies (finely chopped)
• 1 tbsp Green Coriander (finely chopped)
• 1 Onion (chopped)
• 1inch Ginger (shredded)
• 1 tsp Chaat Masala
• ½ tsp Red Chili Powder
• Oil for frying
• Salt
How to make Aloo Chaat Dilli Style:
• Add half tsp lemon juice and a pinch of salt to the ginger strips, refrigerate it for 15 minutes.
• Heat oil and fry the potato cubes till golden.
• Soak the excess oil and put the crispy potatoes in a bowl.
• Toss with all the other ingredients.
• Garnish with the ginger strips.

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