#streetfood #aloochaat #yum
Crispy Aloo Chaat
Servings – 2 – 3
INGREDIENTS
Potatoes – 600 grams
Rice flour – 30 grams
Salt – 1 teaspoon
Paprika – 3/4 teaspoon
Oil – for frying
Tamarind pulp – 300 grams
Jaggery – 150 grams
Salt – 1/2 teaspoon
Dry ginger powder – 1 teaspoon
Cumin powder – 1/2 teaspoon
Black salt – 1/2 teaspoon
Paprika – 1 teaspoon
Chaat masala – 1/2 teaspoon
Dry mango powder – 1/2 teaspoon
Fennel seeds powder – 1 teaspoon
Curd – to taste
Prepared tamarind chutney – to taste
Black salt – to taste
Chaat masala – to taste
Sev – to taste
Pomegranate – to taste
Coriander – to taste
PREPARATION
1. In a bowl, add 600 grams potatoes, 30 grams rice flour, 1 teaspoon salt, 3/4 teaspoon paprika and mix it well.
2. Rest for 15 minutes.
3. Heat sufficient oil in heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Take a pan, add 300 grams tamarind pulp, 150 grams jaggery and stir continuously until the jaggery is fully dissolved.
6. Add 1/2 teaspoon salt, 1 teaspoon dry ginger powder, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 1 teaspoon paprika, 1/2 teaspoon chaat masala, 1/2 teaspoon dry mango powder, 1 teaspoon fennel seeds powder and mix it well.
7. Bring it to a boil. Cook for about 10 minutes on medium heat.
8. Remove it from heat and allow it to cool.
9. Take a serving dish, add the fried potatoes in it.
10. Add some curd and prepared tamarind chutney on top of it.
11. Sprinkle some black salt and chaat masala.
12. Garnish with sev, pomegranate and coriander.
13. Serve.
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