"Aloo chaat/Crispy fried potatoes" is another specialty of my home town. This is an awesome chaat which you will find on the menu's top list in most Eating joints in Delhi.
The potatoes are shallow fried on a griddle for a longer time on slow flame to maintain the crispiness and then are tossed in chutneys and Different spices For flavoring the potatoes!! This was a hit among my friends in Gujrat and every year was a demand on Holi..So try this lip smacking Chaat and enjoy with Family and friends During this festival....
Method:
This preparation serves 2
Ingredients:
4 medium boiled potatoes
1 teaspoon roasted cumin powder
1/2 teaspoon black salt(kaala namak)
1/2 teaspoon red chili powder(laal mirch)
1 tablespoon chaat masala
1 tablespoon Jaljeera masala(optional)
3 tablespoon Meethi chutney
2 tablespoon Coriander chutney
Juice of 1 medium lemon
salt according to taste
Oil for deep frying
Method:
Cut the potatoes into quarter size.
Heat oil in a kadahi(wok), Deep fry the potatoes on medium-high flame till they become crispy and golden in colour(will take about 7-8 minutes)
Place on an absorbent paper to remove the excess oil.
In a bowl add the potatoes and put all the flavouring ingredients on them. Toss or mix everything properly.
Serve them in bowls when still hot with toothpicks.
Chatpati Aloo chaat is ready !!!
Optional notes:
One can also add chopped green chili and julienne of ginger to get more spicy flavour.
Do not keep this chaat for a longer time when mixed with all ingredients or else the crispiness of potatoes will
loose.
If shallow frying on griddle, use ghee and do it on slow flame. fry them in batches and let the ready batch remain on the griddle to become more crispy .
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