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SPICY ALOO CHAAT

SPICY ALOO CHAAT

Course

brunch

Cuisine

indian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

helping

Ingredients

4 – 5 Potatoes (medium diced)
2 – 3 tbsps Olive Oil Cooking Oil /
1/2 tsp Turmeric
1 tsp chili powder Red
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam masala powder
1 tsp Amchur mango powder / Raw
1/2 tsp Salt (adjustable)
1 tsp Chaat masala
2 tbsps Anar Dana (optional)
1 tbsp Coriander (chopped)
1 Onion (finely chopped)
1 Tomato (finely chopped)
2 chilies Green (chopped)
1 cup Curd (whisked)
4 – 5 tbsps Tamarind chutney
handful sev Bhujiya

Course

brunch

Cuisine

indian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

helping

Ingredients

4 – 5 Potatoes (medium diced)
2 – 3 tbsps Olive Oil Cooking Oil /
1/2 tsp Turmeric
1 tsp chili powder Red
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam masala powder
1 tsp Amchur mango powder / Raw
1/2 tsp Salt (adjustable)
1 tsp Chaat masala
2 tbsps Anar Dana (optional)
1 tbsp Coriander (chopped)
1 Onion (finely chopped)
1 Tomato (finely chopped)
2 chilies Green (chopped)
1 cup Curd (whisked)
4 – 5 tbsps Tamarind chutney
handful sev Bhujiya

SPICY ALOO CHAAT

Instructions

Wash , peel and cut potatoes in equal sized cubes.
Heat oil in a wok or pan and add in the potatoes. Fry till golden.
Season with red chili powder, coriander powder, turmeric powder, cumin powder, garam masala powder, amchur and salt.
Fry till potatoes are crisp and nicely spiced up.
Remove from the stove , garnish with fresh chopped coriander, anar dana and keep aside.

To make Aloo Chaat

In a serving plate spread fried and spiced potatoes generously.
Add some chopped green chilies, onions and tomatoes on the bed of potatoes. Give a quick mix with a fork.
Now add some whisked curd all over along with tamarind chutney.
Sprinkle some chaat masala, fresh coriander and lots of bhujiya sev.
You can also add some fresh pomegranate pearls if desired.
Serve the crunchy, spicy Aloo Chaat with a hot cup of tea/coffee.

Recipe Notes

If you like this recipe, then kindly drop a feedback in comments below. Thanks for stopping by!

Love : Shaheen

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