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Aloo Masala Chaat

Features

Served as snacks, suitable for vegetarians

Ingredients  (Click here for measurement conversion)

Potatoes - 6 kg

Tomatoes - 12

Green Chillies - 16

Anardana - 6 ounce

Ginger - 4 ounce

Chaat Masala - 8 Tablespoons

For the Chaat Masala

Slightly roasted coriander seeds - 4 Tablespoons

Red Chillies - 4 Tablespoons

Roasted cumin seeds - 4 Tablespoons

Amchur powder - 4 Tablespoons

Black pepper - 4 Tablespoons

Salt - 7 Tablespoons

Black salt - 4 Tablespoons

Ajwain - 1 pinch

Chilli powder - 8 teaspoons

Dhanageera powder - 8 teaspoons

Oil - 24 Tablespoons

Salt - to taste

Coriander - as needed for garnishing

Method

• Grate the tomatoes.

• Slice the ginger.

• Boil the potatoes and cut into big pieces.

• Apply the chaat masala, dhanageera powder and chilli powder to the potatoes.

• Roast the Anardana and powder them.

• Heat the oil in a pan.

• Add the grated tomatoes and cook for 3-4 minutes.

• Add the ginger and cook for 2 minutes.

• Cook until the oil separates from the tomatoes.

• Add the green chillies and ajwain and fry again.

• Add the potatoes and cook on a low heat.

• Add the powedered anardana and salt.

• Serve hot, garnished with chopped coriander.

Comments

Serves - 4

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