Aloo chaat recipe | how to make aloo chaat | street style aloo chaat
Ingredients
- 4 medium size or 500 gram potatoes
- 4 tbsp or ¼ cup oil
- ½ tsp cumin powder
- ½ tsp red chilli powder
- ½ tsp black salt
- 1 tsp chaat masala
- ½ tsp coriander powder
- 1 chopped green chilli
- 1 tsp lemon juice
- Green chutney
- Tamarind-date chutney
- 1 medium size chopped onion
- Sev
- Pomegranate seeds
- Coriander leaves
For date-tamarind chutney
- 1 cup date-tamarind pulp - 1/2 cup dates + ½ cup tamarind
- ½ cup jaggery
- 1 tsp dry ginger powder
- 1 tsp red chilli powder
- 1 tsp sauf powder
- 1 tsp coriander powder
For green chutney
- ½ cup coriander leaves
- ½ cup mint leaves
- 2 green chilli
- Salt to taste
- 1 tsp lemon juice
Instructions
- Boil potatoes in a pressure cooker for 2 whistles on medium flame.
- Remove skin and cut potatoes into big size pieces.
- Heat oil in a pan, add potato pieces, and shallow fry them until they are golden and crisp.
- In a bowl, add fried potatoes, black salt, cumin powder, red chilli powder, coriander powder, green chilies and lemon juice. Mix well.
For tamarind-date chutney
- In a pan, add date and tamarind pulp and jaggery. Mix well
- Then add dry ginger powder, red chilli powder, saunf powder, and coriander powder. Cook it for 2 minutes on medium flame.
- Tamarind-date chutney is ready.
For green chutney
- In a mixing jar, add green coriander leaves, mint leaves, green chilli, salt and lemon. Add the required water and grind it into a smooth paste.
- Green chutney is ready.
For assembling aloo chaat
- Add masala potatoes in a plate.
- Then topped it with green chutney, tamarind date chutney, chopped onion, masala, nylon sev, pomegranate seeds, and coriander leaves
- Serve immediately.
Notes
- Making slits on raw potatoes helps to remove their skin easily after boiling it.
- pan fry potato pieces on medium flame till they become crispy from the sides.
- lemon juice helps to enhance the taste of masala potatoes.