Recipe Of The Month
Aloo Chaat - Hot & Spicy Potatoes (Serves 2)
- 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
Ingredients
- 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.
Method
Hari Chutney
- 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
Ingredients
- Wash coriander and mint leaves
- Grind all the ingredients with water to get a thin smooth chutney
Method
Tamarind Chutney
- 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
Ingredients
- 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.
Method
