Aloo Chaat With Green Chutney Recipes

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ALOO CHAAT WITH GREEN CHUTNEY



Aloo Chaat with Green Chutney image

There's almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients vary based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners. I recommend peeling the potatoes once they're cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chile powder in this recipe, but any fiery red chile powder will do. This chaat doesn't keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.

Provided by Maneet Chauhan

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

1/4 cup ghee, store-bought or homemade
2 large russet potatoes, boiled whole, peeled while warm, and cut into 1/2-inch cubes
1/2 teaspoon Kashmiri or other red chile powder
1/2 teaspoon ground toasted cumin
1/2 teaspoon chaat masala, plus more to taste
1 small red onion, finely chopped
Kosher salt
1/4 cup whole-milk yogurt
2 tablespoons Green Chutney, recipe follows
2 tablespoons tamarind chutney, store-bought or homemade
1/4 cup sev, plus more if desired
Pomegranate seeds, for serving
Chopped fresh cilantro, for serving
2 tablespoons chana dal
1/2 teaspoon cumin powder, roasted
1/2 teaspoon Kashmiri chile powder
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon chaat masala
Pinch of hing (asafetida)
1 tablespoon fresh lemon juice, plus extra for serving
1/2 cup tightly packed fresh mint leaves
1 cup tightly packed fresh cilantro leaves and stems
3 garlic cloves, peeled
1 to 3 serrano chiles, seeded3-inch knob fresh ginger, peeled with a spoon and coarsely chopped

Steps:

  • In a saute pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, onions, and a pinch of salt. Stir gently until the potatoes are evenly coated with spices.
  • In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and add more sev.
  • Heat a cast-iron pan over high heat until nearly smoking. Add the dal and toast, swirling the pan occasionally, until the dal takes on a light golden brown color. Immediately transfer the dal to a bowl or onto a plate to prevent it from overtoasting.
  • In a food processor or blender, combine the toasted dal and the rest of the ingredients and blend until quite smooth (it will still be a little chunky). Add water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Taste and season with additional salt and lemon juice, according to taste.

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