Aloo Chaat Food

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Steps:

• Rinse and drain the garbanzo beans; place in a bowl.
• Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
• Remove potatoes, drain and set aside to cool.
• In a small mixing bowl, mix the tamarind paste and water.
• Add the chili powder, sugar and salt; mix well.
• Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
• Mix well and adjust salt to taste.
• Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

ALOO CHAAT WITH GREEN CHUTNEY

Steps:

• In a saute pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, onions, and a pinch of salt. Stir gently until the potatoes are evenly coated with spices.
• In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and add more sev.
• Heat a cast-iron pan over high heat until nearly smoking. Add the dal and toast, swirling the pan occasionally, until the dal takes on a light golden brown color. Immediately transfer the dal to a bowl or onto a plate to prevent it from overtoasting.
• In a food processor or blender, combine the toasted dal and the rest of the ingredients and blend until quite smooth (it will still be a little chunky). Add water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Taste and season with additional salt and lemon juice, according to taste.

ALOO CHAAT

Steps:

• Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.
• Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.
• Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.
• Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.

DELHI ALOO CHAAT

Steps:

• Chop the boiled potatoes into cubes. Deep-fry the potatoes in oil in a wok or dutch oven until golden brown and well cooked. Drain potatoes on a paper towel.
• In a frying pan heated to sizzling, quickly saute the cumin powder, chaat masala and cayenne powder for 30 seconds. Place the spices in a large bowl and add the the fried potatoes, along with the salt, and mix thoroughly.
• Add tamarind chutney and mint chutney and combine throughly. Garnish with fresh coriander leaves and serve.