Description
Have you ever craved a snack that's bold, tangy, and utterly irresistible? Look no further than Delhi's Karare Aloo Chaat, a street food sensation that will leave you wanting more. Sharing tips on how to make crunchy potatoes and the secret chaat masala, just like the streets of Delhi. Let's get started.
Ingredients
Scale
- Boiled Potatoes 2
- Oil for frying
- Sweet Tamarind Chutney 3-4 tbsp
- Spicy Green Chutney 3-4 tbsp
- Chaat Masala 1/2 tsp
- Roasted Cumin Powder 1/2 tsp
- Fresh Lemon juice
- The secret ingredient, Old Delhi's special Kala Chaat Masala 1 tsp
- Chopped cilantro for garnish
Instructions
- Boil 2 Potatoes the previous night (Russet, Idaho)
- Once Cool, peel them.
- Cut the potato into 1 inch cubes
- Heat oil in a wok or kadhai to fry, fill it only 2/3rd of the size of the utensil.
- Once the oil is hot, place a handful of potatoes in a wire skimmer and dunk and leave the potatoes to fry on medium to high heat until, crisp and golden brown.
- Line a plate with a paper towel and remove the fried potatoes using a wire skimmer, and spread them on the paper towel, to remove the excess oil. Repeat until all potatoes are fried.
- Toss the potatoes in a bowl, add the green chutney, tamarind chutney, chaat masala, kala chaat masala and roasted cumin powder, lemon juice and mix the ingredients to coat well.
- Adjust flavors to your taste buds. Garnish with chopped cilantro and enjoy.
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Notes
- Potatoes - Pick the right potatoes, starchy potatoes like Russet potatoes, Idaho potatoes, most sweet potatoes are high in starch content and low in moisture, making them perfect for frying, baking, boiling. They don't loose their texture. Boil then a night before.
- Kala Chaat Masala - is an essential if you want to enjoy the notes of Delhi.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Cuisine: Indian