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Features for "Aloo Masala Chaat"
Served as snacks, suitable for vegetarians
Ingredients for "Aloo Masala Chaat" (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 for "Aloo Masala Chaat"
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.
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