Aloo chaat has always been a favorite winter snack. Street hawkers in south have various names for this dish some call it Bombay, Delhi aloo or chutney. Right season to find these baby potatoes for this recipe are from December to March all root vegetables are in abundance and very tasty.
500 Grams Aloo or Baby Potatoes
1 Tbsp Cumin Seeds
1 Tbsp Fennel Seeds
One Small Piece Black Salt or 1/4 Tsp Black Salt Powder
1 Tbsp Chilly Flakes or Chilly Powder
1 Tbsp Chaat Masala
Coriander Chutney Click for Recipe
Tamarind Chutney Click for Recipe
1 Pomegranate Seeds
1 Onion (Finely Chopped)
Fist Full Coriander (Finely Chopped)
1 Lime Juice
Oil for frying
Salt and Pepper Powder as per taste...
When ever I find good quality baby potatoes I tend to par boil and store it in a airtight container refrigerated until use. We can also freeze these potatoes till use if its par boiled.
Wash the potatoes properly. I normally soak a batch of potatoes in water for 15 which helps to remove excess dirt/mud then rinse it thrice before cooking.
Check the potatoes once before cooking. Chop into halfs or quarters depending on size of the potato.
Bring 4 Cups water to rapid boil add 1 tbsp coarse salt. Reduce the flame to medium high gently drop the prepped up potatoes allow to cook on medium flame.
Cook the potatoes for 10 to 15 minutes until the center of the vegetable is tender yet firm.
Remove the cooked potatoes from flame rinse in cold water to stop cooking further. Drain excess water in a colander before storing in airtight container always refrigerate after cooking.
Using a mortar and pestle crush the fennel, cumin and blacksalt until coarse. this is a special masala used by chaat houses and street hawkers.
Heat 1 1/2 Cups oil in a heavy bottom wok bring the oil to smoking temperature on low flame.
Once the oil reaches smoking point gently drop 1 cup potatoes to the oil and fry on medium to low flame for 5 minutes. Gently keep tossing from side to side ensuring all potatoes turn crispy evenly.
Finally place on high and fry the potatoes till golden brown in color drain excess oil and spread on a paper towel to drain excess oil. make sure to prepare chaat while the potatoes are still hot and crispy.
Fry the second batch of potatoes while your preparing chaat with all ready fried potato.
Lets assemble: In a large mixing bowl add the fried aloo followed by the coriander and tamarind chutney, coarse ground fennel powder, 1/4 Tsp chaat masala, chilly flakes or chilly powder, lime juice, salt and pepper powder as per taste mix all the ingredients till well coated.
Serve the potato in a serving platter or plate garnish with chopped onion, pomegranate seeds, coriander leaves, sev and lime juice...Serve hot...Enjoy😉