Crispy Aloo Chaat 2 ways चटपटी आलू चाट Chaat recipe

For Tempering

• In a non-stick pan, add ghee, oil, once it’s hot, add cumin seeds, fennel seeds, carom seeds and let it splutter.
• Add the prepared potato mixture and cook for 4-5 minutes on moderate flame.
• Add a pinch of asafoetida, degi red chili powder and mix well. Cool the mixture to room temperature.

For Potato Mixture

• In a bowl, add grated potatoes, sweet potato, green chillies, ginger, coriander leaves and mix everything well.
• Keep aside for further use.

For Masala

• In a pan, add fennel seeds, cumin seeds, coriander seeds, black peppercorns, black cardamom, salt to taste and dry roast on moderate flame.
• Transfer it into a bowl, add degi red chili powder, dry mango powder, a pinch of asafoetida and sugar.
• Transfer it into a grinder jar and grind into a coarse powder.
• Keep aside for further use.

For Slurry

• In a bowl, add refined flour, salt to taste, degi red chili powder, water and mix well.
• Keep aside for further use.

For Coating

• In a tray, add poha, white sesame seeds, salt to taste and mix well.
• Keep aside for further use.

For Frying

• Divide the mixture into small bite size portions and give it a desired shape.
• In a kadai, add oil and keep it for heating.
• Meanwhile, take prepared mixture balls, dip the ball in the prepared slurry, coat it well with poha mixture and keep it aside in a plate.
• Once the oil is smoking hot, add balls and deep fry until golden brown and crispy on moderate heat.
• Transfer it to a absorbent paper and keep aside
• Sprinkle some prepared masala on fried potato nuggets and coat it well.

For Garnish / Assembling

• In a serving dish, spread some seasoned curd, tamarind chutney.
• Place fried potato nugget, mint chutney, pomegranate pearl, nylon sev, sprinkle some prepared masala.
• Add grated cheese on top and coriander sprig.
• Serve hot.