A tangy assemblage of crisp, cubed potatoes, masalas, chaat masala and sweet, pungent chutneys.
- 400 g Potato Boiled, peeled and cubed
- Ghee for frying
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Chaat Masala Powder
- 1 tbsp Lemon Juice
- 3 tbsp Coriander Chutney
- 3 tbsp Tamarind Chutney
- 1/4 cup Curd Whisked with 1 tsp sugar
- 2 tbsp Nylon Sev
- 2 tbsp Pomegranate Seeds
- 2 tbsp Fresh Coriander Chopped
Heat ghee in a non stick pan.
Add potatoes and fry until golden brown.
Drain in a bowl.
Add salt, red chilli powder, roasted cumin powder, chaat masala and lemon juice in the potatoes and toss well.
Transfer the potatoes in the saving bowl.
Top with coriander chutney, tamarind chutney, curd, nylon sev, pomegranate seeds and finally with fresh coriander.
If you want to prepare in advance for this dish, keep the chutneys ready beforehand and fry the potatoes until they are slightly browned. Once you are ready to serve, just fry the potatoes again on high heat until they are crisp and nicely browned and then serve immediately.
You can adjust the spice level and the amount of chutney according to your taste.
Sweet Tamarind Chutney Recipe
Sweet and Sour Tamarind Chutney or Imli ki Chutney is a delicious sauce made using tamarind. It is a part of Indian Cuisine and a must for Chaat dishes.
1 cup Seedless Tamarind
- 1 cup Jaggery Broken into small pieces
- 1 inch Ginger Grated
- 1 tsp Roasted cumin powder
- 1 tsp Red chilli powder
- 1 tsp Coarse fennel powder
- 1/2 tsp Hing
- 1 tsp Black salt
- Salt to taste
- 1/4 cup Raisins
Soak the tamarind in 3 cups of hot water for 20 minutes.
Mash it using hands and strain it through a soup strainer.
Discard the tamarind pulp and keep the water.
Add the tamarind water in a pan.
Add jaggery and all the remaining ingredients except raisins.
Cook the mixture on medium heat for 10-12 minutes.
Add raisins and cook the chutney for another 15–20 minutes.
Keep stirring continuously.
Remove the pan from heat and keep on the counter until it is cooled properly.
Transfer in a clean glass jar and refrigerate up to 3 months.
Use as and when required
Mint Coriander Chutney
This Tangy Mint Coriander Chutney Recipe is bursting with flavours in each bite. Serve it with an appetizer or as a side with any Indian meal because it is a perfect accompaniment to perk up the meal. Here is my mother’s famous recipe to make this coriander chutney.Enjoy the Aloo Chat 🙂