Aloo chaat or Potato chaat recipe

aloo chaat recipe | how to make spicy alu chaat | potato chaat recipe
PREP TIME:10 MINUTES
COOK TIME:10 MINUTES
TOTAL TIME:20 MINUTES
SERVINGS: 2SERVINGs
easy aloo chaat recipe | how to make spicy alu chaat | potato chaat recipe
INGREDIENTS
- 2 potatoes, boiled and peeled
- 2 tbsp oil
- ½ small sized onion, finely chopped
- ½ tsp kashmiri chili powder / lal mirch powder
- salt to taste
- ¼ tsp cumin powder / jeera powder, roasted
- ½ tsp chaat masala
- 2 tbsp green chutney
- 2 tbsp sweet tamarind chutney / imli-chutney
- ¼ cup sev
- 2 tsp curd / yogurt
- 1 tsp coriander leaves
- 2 tsp pomegranate seeds
INSTRUCTIONS
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firstly, pressure cook the potatoes for 2 whistle and peel the skin.
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furthermore, cut the potatoes into cubes.
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and pan fry in 2 tbsp of oil. add more oil if you are not using nonstick pan.
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do not over mix, as the potatoes will break apart.
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saute the potatoes till they turn golden brown from all the sides.
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transfer the fried potatoes into bowl.
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add finely chopped onions. adding onions is optional.
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also add chili powder, roasted cumin powder, chaat masala and salt.
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additionally add green chutney and sweet tamarind chutney / imli-chutney.
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mix gently without breaking the aloo / potato pieces.
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transfer the chaat into a serving plate.
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top with generous amount of sev.
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and also spread a tsp of curd and coriander leaves.
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finally, garnish with pomegranate seeds and serve with cutting chai.
how to make aloo chaat or potato chaat with step by step photo:
- firstly, pressure cook the potatoes for 2 whistle and peel the skin.
- furthermore, cut the potatoes into cubes.
- and pan fry in 2 tbsp of oil. add more oil if you are not using nonstick pan. alternatively bake or deep fry the potatoes.
- do not over mix, as the potatoes will break apart.
- saute the potatoes till they turn golden brown from all the sides.
- transfer the fried potatoes into bowl.
- add finely chopped onions. adding onions is optional.
- also add chili powder, roasted cumin powder, chaat masala and salt.
- additionally add green chutney and sweet tamarind chutney / imli-chutney.
- mix gently without breaking the aloo / potato pieces.
- transfer the chaat into a serving plate.
- top with generous amount of sev.
- and also spread a tsp of curd and coriander leaves.
- finally, garnish with pomegranate seeds and serve with cutting chai.