Recipe Of The Month

Aloo Chaat - Hot & Spicy Potatoes (Serves 2)

Aloo Chaat

    Ingredients

  • 3 Aloo (new potatoes), boiled
  • 1 tsp olive oil
  • ½ can of chick peas
  • 1-2 tsp chaat masala
  • 1 tsp roasted cumin powder
  • ½ tsp red chilli powder
  • ½ tsp black pepper
  • 2-3 tbsp mint chutney
  • 2-3 tbsp tamarind chutney
  • Chopped Coriander leaves
  • Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds, and yogurt

    Method

  • Preheat the oven to a high heat about 250 or Gas Mark 7
  • Peel and cut the boiled potatoes into 1 pieces.
  • Brush some oil onto a non stick oven tray and place the potatoes as a single layer. Brush the remaining oil onto the potatoes and bake in the oven until golden brown about 10-15 minutes.
  • Remove the potatoes from the oven, drain on kitchen paper and place in a bowl.
  • Sprinkle all the masalas immediately on the hot ingredients.
  • Add the chick peas and the tamarind and mint chutney.
  • Toss, add the garnish and place in a plate, drizzle with yogurt and enjoy.

Hari Chutney

    Ingredients

  • ½ cup mint leaves
  • 1 cup coriander leaves
  • 2 green chillies chopped
  • 1 glove of garlic
  • 1 onion
  • 1-2 tbsp lemon juice
  • 1 ½l tsp sugar
  • Water

    Method

  • Wash coriander and mint leaves
  • Grind all the ingredients with water to get a thin smooth chutney

Tamarind Chutney

    Ingredients

  • 200gms Tamarind (Imli)
  • 300gms Jaggery (Gur) grated or use brown sugar
  • 2 tsp Roasted cumin (Jeera) Powder
  • 2 tsp Red chilli powder
  • 1 tsp Garam masala

    Method

  • Add 5 cups of water to tamarind and bring to the boil in a pan cook for 10 minutes.
  • Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
  • Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick (not too thick)
  • Take out the pulp from the tamarind mixture. This Chutney thickens more on cooling so check for consistency when using.
Aloo Chaat