Aloo chaat
Aloo chaat is a combination of different flavours all in one dish. It reminds me of childhood with my friends and is a great sharing dish. Bhujia is a crisp fried chickpea noodle that adds extra crunch - don't skip it!
Ingredients
- cumin seeds2 ჩაის-კოვზი
- Coriander (seeds)1 ჩაის-კოვზი
- Fennel seeds1 ჩაის-კოვზი
- Chaat masala2 ჩაის-კოვზი
- Chilli powder1 ჩაის-კოვზი
- Lemon½ ცალი
- Milk30 ml
- Olive Oil10 ml
Instructions
4 steps- 1
To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10g/⅓oz fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.
- 2
Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.
- 3
To make the mint and coriander chutney, place all of the ingredients together with 20-30ml/¾-1fl oz water in a food processor or blender and blend until smooth.
- 4
Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes