Alloo Masala Chaat Recipe - Cooking Index
Alloo Masala Chaat Recipe - Cooking Index
| 1 1/2 x | Potatoes | |
| 3 | Tomatoes | |
| 4 | Green Chillie | |
| 1 1/2 x | Anardanna | |
| 1 oz | Ginger | |
| 2 tablespoons | Chaat Masala | |
| For the Chaat Masala | ||
| 1 | Teacup Slightly roasted coriander seeds | |
| 1/2 | Teacup Red Chillies | |
| 1 | Teacup Roasted cumin seeds | |
| 1 | Teacup Amchur powder | |
| 1 tablespoon | Black pepper | |
| 1 3/4 | Teacup Salt | |
| 2 tablespoons | Black salt | |
| Apinge Ajwain | ||
| 2 teaspoons | Chilli powde | |
| 2 teaspoons | Dhanageera powder | |
| 6 tablespoons | Oil - | |
| Salt - to taste | ||
| Coriander for decoration |
Grate the tomatoes.
Slice the ginger.
Boil the potatoes and cut into big pieces. Apply the chaat masala,
dhanageera powder chilli powder to the to the potatoes.
Roast the Anardanna and powder them.
Heat the oil in a vessel. Add the grated tomatoes and cook for three to
four minutes. Add the ginger and cook for two minutes. Be sure the oil
separates form the tomatoes Add the green chillies and ajwain and fry
again.
Add the potatoes and cook on a slow flame.
At the powedered anardanna and salt.
Serve hot, garnished with chopped coriander.
Converted by MC_Buster.
Source:
Nalini Ganapati
Average rating:
10 (2 votes)
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