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Aloo tikki chaat recipe by tarla dalal

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Aloo tikki chaat recipe by tarla dalal

Aloo chaat, it is a delight to look at the infant potato become something so exciting! small taters, marinated in indian spices and sauted in oil, are offered capped with scrumptious chaat toppings, moong and sev. Not a fundamental element of all chaat counters, but includes a fan-following of their own.

Preparation Time: ten minutes
Cooking: 4 minutes
Makes 2 plates

For That Marinated Taters
1 1/4 cups steamed. peeled and halved baby taters
3 tablespoons of oil
1 teaspoon chilli powder
2 tablespoons of coriander-cumin seeds (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
2 teaspoon dried mango powder (amchur)
2 teaspoon besan (bengal gram flour)
salt to taste
2 tablespoons of finely chopped coriander (dhania)

Other Ingredients

1/2 cup whisked fresh curds (dahi)
2 teaspoon garlic clove (lehsun) chutney
4 teaspoon eco-friendly chutney
2 tablespoons of sweet chutney
2 pinches cumin seeds (jeera) powder
2 pinches chilli powder
4 tablespoons of steamed moong (whole eco-friendly gram) sprouts (optional)
4 teaspoon masala chana dal (split bengal gram)
4 tablespoons of sev

For That Garnish
2 tablespoons of finely chopped coriander (dhania)

Method
For that marinated taters

1. Combine 2 tablespoons of oil, chilli powder, coriander-cumin seeds powder, turmeric powder, dry mango powder, besan, salt and coriander inside a bowl and blend well.
2. Add some potato halves, mix well and aside to marinade for five to seven minutes.
3.Heat the rest of the 1 tablespoons of oil inside a non-stick pan, add some prepared marinated taters, mix well and prepare on the medium flame for three or four minutes, while stirring from time to time. Keep aside.

1. Place the marinated taters inside a plate and top with cup whisked curds, 1 teaspoon garlic clove chutney, 2 teaspoon eco-friendly chutney, 1 tablespoons of sweet chutney.
2. Sprinkle a pinch of cumin seeds powder and chilli powder, 2 tablespoons of moong sprouts, 2 teaspoon masala chana dal and a pair of tablespoons of sev.
3. Repeat steps 1 and a pair of to create another plate.
4. Serve immediately garnished with coriander.

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