Aloo Chaat- Delhi style
Chaat, the word itself is more than enough to tantalize your taste buds and cause you to salivate. I am a biiiiig biiiiig fan of chaats. I am a big chatori (a person who is in love with chaats).
And can you name a person who doesn't like potatoes?
I feel that this is one vegetable which is widely loved and eaten worldwide. From french fries to baked potatoes, from hash browns to mashed, from curries to chaats this is one humble vegetable which is eaten in many forms. That is why it is the King of vegetables. It gets along with so many other vegetables too like potatoes with peas, paneer, cauliflower, aubergine, ladies finger, spinach, fenugreek and the list is endless.
When the King of vegetables gets transformed into Chaat, the result is ohhh so so delicious!!!
Being born and brought up in Delhi (India) Chaats have always been an inseparable dish on our daily menu. Be it to welcome guests, in a party, wedding or for those 4 pm hunger pangs chaat is always there to please our taste buds or to welcome our guests.
There is so much variety in chaats that you can always pick a new choice.
This aloo chaat or potato chaat is my personal favourite. I am sharing my version of this chaat, straight from the streets of Delhi. I like my chaat to be tossed in tamarind and mint chutney.
One good tip to remember is to not fry the potatoes immediately after boiling. I prefer to keep boiled potatoes in fridge for 2-3 hours. This way when you will cut them they will have nice edges and will hold their shape n texture during frying.
A deep fried, spicy, tangy potato chaat from the streets of Delhi. Tossed in tamarind and mint chutney, this fried aloo chaat is a must try.INGREDIENTS:
Potatoes- 4 medium (boiled, peeled and cubed)
Lemon juice- 2 tablespoon
Mint coriander chutney- 2 tablespoon
Tamarind chutney- 2 tablespoon
Chaat masala- 1 teaspoon
Red chilli powder- 1/2 teaspoon
Salt- to taste
Pomegranate arils, Sev, Ginger Juliennes, chopped coriander leaves- to garnishDIRECTIONS:
Deep fry the boiled potatoes until golden and crispy.
Take them out on absorbent paper to drain the excess oil.
Put these fried potatoes in a bowl.
Add in all the masalas and chutneys and mix well.
Take them out in individual serving bowls.
Garnish with ginger juliennes, sev and pomegranate arils.