Chutney Aloo | Dhania Aloo | Chaat Recipes

Chutney Aloo | Dhania Aloo | Chaat Recipes

Coriander is a healthy ingredient with lots of maganese, folic acid, vitamin C and vitamin K. Coriander leaves help to reduce bad cholesterol(LDL). We generally use it as garnish, in order to increase its intake in our diet, one easy method is to make chaat from it.
Chutney aloo or Dhania aloo is a famous North Indian Chaat recipe with lots of fresh coriander(dhania) leaves in it.
You can also serve this recipe as an appetizer. In this recipe first chutney is prepared and then combined with boiled potatoes and other spices, if you have already both things in fridge you can prepare it within 5 minutes.
Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 15 mins | Cooking Time : 05 mins | Serves :4
Recipe Category: Chaat Recipes | Recipe Cuisine: North Indian

Ingredients for Chutney Aloo:

Coriander(dhania)leaves-3 cups
aloo(potatoes)-8
ginger-1”piece
green chilies-6
salt-to taste
cumin seeds-1 teaspoon
chaat masala-1 teaspoon
lemon juice-2 teaspoon
oil-2 teaspoon

Method:

1. boil potatoes, peel them and cut them into thick roundles
2. grind coriander leaves alongwith ginger and green chillies.

3. Heat oil in a pan, add cumin seeds as they crackle, add boiled potato slices, roast them till they are pinkish in color from both sides

4. add chaat masala powder, salt, chutney and lemon juice to it, mix well, cook for 1-2 minutes by gently turning it.

5. Spicy and tasty chutney aloo chaat is ready to serve

Notes:

In this recipe I have used red potatoes(lal aloo) as their starch is of good quality, they are firm in texture.
You can also make this recipe with baby potatoes.
Mint flavored aloo bhujia can be used as a garnish, gives a nice crunch and flavor to this recipe.
Want to know more about health benefits of coriander leaves refer to this article of TOI
Searching for similiar recipe please try pudiney waley aloo.

Tags:appetizer reicpe, chaat recipes,chutney aloo recipe,dhania aloo recipe,how to make chutney aloo,chutney aloo reicpe step by step,cilantro recipes

This recipe is participating in cook with coriander event

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Matar Tikki Chaat Recipe

Matar tikki Chaat

Sandhya Khattri
27 Nov 2013
Matar tikki chaat or matar aloo tikki(patties) chat is very popular north Indian chaat recipe filled with sweet, sour and tangy flavors. Actually it is a street food but when cooked at home with fresh ingredients of our choice, then turns to a healthy food.
Matar(dried peas) tikki chaat is prepared all over north Indian with slight variations, aloo tikki served with curd and sweet tamarind chutney itself is a complete recipe. Now a days it is served with roasted dried peas(known as matar ki chaat). This combo is served as a starter or appetizer in parties.
Today I am showing you my version of matar tikki chaat in which potato patties( aloo tikki) roasted peas are served with dates and tamarind chutney and green coriander chutney and other spices.
Ingredients required and step by step instructions for the recipe are as follows.

Preparation Time : 8 hours | Cooking Time : 45 mins | Serves :8
Recipe Category: Chaat Recipes | Recipe Cuisine: North Indian

Ingredients:

Potatoes: 8-10
Dried peas-1 cup
Corn flour-2 tablespoon
Green chillies-6
Coriander leaves-2 tablespoons chopped
Ginger=2” piece grated
Red chilli powder-1/2 teaspoon
Roasted cumin powder-1 tablespoon
Chaat masala-1 teaspoon
Papdi -4 (crushed)
Dates and tamarind chutney-4 tablespoon
raw mango chutney (green chutney)-2 tablespoon
Desi ghee-3-4 tablespoons
salt –to taste
lemon-1

Method:

• Soak dried peas overnight.
• Pressure cook them for 5-6 whistles on high flame and further 12-15 minutes on low flame, peas should be dry and soft, if there is water content in it, dry up on high flame with lid uncovered.
• Boil, peel and mash potatoes, add salt and corn flour to it, mix well and shape tikkis or patties.
• Heat ghee on griddle arrange aloo tikkis on it 4-5 at a time, shallow fry them on medium heat till golden brown in color from both sides. As they are half cooked shift them on the sides of griddle and make place on the middle of tawa for roasting matar or dried peas.

• Add half of grated ginger, green chillies, coriander leaves and 2 crushed papdi to boiled peas. Roast peas on medium heat by stirring continuously and pouring some ghee in between. Proper roasting is necessary for perfect taste, this will take approx 12-15 minutes, in between aloo tikkis which you have shifted on side have to turn once or twice, their outer crust will become crisp.
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• In the same manner prepare tikkis and roasted peas from the remaining ingredients.
• For serving place one or two tikkis or patties in a plate, top it with one table spoon roasted dried peas, pour dates and tamarind chutney , green chutney and crushed papdis, sprinkle some salt, red chillipowder, roasted cumin powder chaat masala, coriander leaves, ginger and green chillies over it, squeeze few drops of lemon juice.Serve it at once.

Notes: For shallow frying use wide pan so that you can roast tikkis and matar together, else just shallow fry tikkis and then roast matar.
While serving you can add whisked curd too.
You can adjust spices according to your taste.
Corn flour can be substituted with 2 bread slices.
Papdis are small deep fried salted crackers made from all purpose flour.
If looking for other tikki or chaat recipes that require less preparations and time you can check beetroot tikki or paneer potato tikk with sweet tangy sauce.
Tags:Indian chaat recipes,matar tikki chaat recipe,,peas potatoes patties,indian starters recipes,indian appetizer recipe,north indian street food,street food recipes indian,aloo matar tikki chaat,step by step instructions of making matar tikki chaat

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Spicy Potatoes Recipe

Spicy Potatoes Recipe
By Sandhya Khattri
Prep Time: 15 minutes
Cook time: 8 minutes
Serves: 4servings
Spicy potatoes is a side dish recipe in which boiled potatoes are simmered with freshly roasted and powdered spices. This can be served as a chaat too, I usually serve this potatoes with kachauris and dates and tamarind chutney, you can have this with poori too. In this recipe you can use boiled baby potatoes too. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients
Boiled potatoes-8-10
Oil- 1 tablespoon
Salt-to taste
Lemon juice- 1 lemon
Dry mint powder- 2 teaspoon
For dry roasting:
Cumin seeds- 2 teaspoons

Coriander seeds- 1 tablespoon
Cloves-2
Black cardamom-1 
Pepper corns-10-15

Instructions: heat tawa or griddle, take all the ingredients of dry roasting, stirring continuously roast them on medium flame till aroma arises and spices are dark brown in color. Let them cool completely, grind them to coarse powder.
Peal and chop potatoes.
Heat oil in a wide pan or kadhai, add spice powder to it, roast for a minute, add potato pieces, salt and mint powder to it, mix well, simmer the flame, cover the lid and cook for 5-6 minutes(stir once in between) till potatoes are slightly crisp from outside, switch off the flame, mix lemon juice to it. Serve hot as an accompaniment with any meal course of your choice

Tags: spicy potoates recipe , how to make spicy potatoes , fry recipes , north Indian food recipes , side dishes , appetizers , north Indian recipes , gluten free, vegan

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