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Aaloo Chaat Tangy Potatoes

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Ingredients

Adjust Servings:
1/2 kg potato boiled cut into 1/2 inch squares or mashed
2 teaspoons red chili powder
1 teaspoon chat masala
1 tablespoon coriander powder
1 onion chopped
salt
2 - 3 tablespoons tamarind pulp
2 tablespoons oil
10 g butter (optional)

Nutritional information

765.7
Calories
260 g
Calories From Fat
29 g
Total Fat
3.9 g
Saturated Fat
0 mg
Cholesterol
101 mg
Sodium
120.2 g
Carbs
16.9 g
Dietary Fiber
22 g
Sugars
14.5 g
Protein
761g
Serving Size

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Aaloo Chaat Tangy Potatoes

Features:
    Cuisine:

    This makes for a wonderful dish{side or main}. I made this recipe for lunch this afternoon using three different veggies. Actually, my mom is on a diet where she is not allowed to have potatoes, so, used this recipe to make two different dishes. For mom, used 1/4 kg. pumpkin and 1/4 kg. cauliflower, cut into florets. For myself, I followed the idea of using poatoes and stuck to that. I made both the dishes in two different pots, side by side. used 1/2 tsp. of red chilli powder for each, 1 tsp. of chat masala powder for each, 3 tbsps. tamarind pulp only for mine{i.e., for the potatoes}, 1 onion for each, 2 green chillies for each, 1/2 tsp. turmeric powder for Mom's {i.e., for the cauliflower and pumpkin dish}, 3/4 tsp. of salt for each and the stated quantities of mint and corriander leaves for each as in the recipe. For the cauliflower and pumpkin to cook, I added a little less than 1/2 cup of water to the veggies in the pot and cooked them, covered. This was ready in about 30 minutes. We enjoyed it tremendously for our lunch. Mom had hers with rotis and I had mine with white rice spiced with cloves. I'll make this again. It's really good! My mom says Thank you to you as well :) Thanks for sharing this!

    • 45 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    Aaloo Chaat (tangy Potatoes),Makes a good evening snack as well as a great side dish.,This makes for a wonderful dish{side or main}. I made this recipe for lunch this afternoon using three different veggies. Actually, my mom is on a diet where she is not allowed to have potatoes, so, used this recipe to make two different dishes. For mom, used 1/4 kg. pumpkin and 1/4 kg. cauliflower, cut into florets. For myself, I followed the idea of using poatoes and stuck to that. I made both the dishes in two different pots, side by side. used 1/2 tsp. of red chilli powder for each, 1 tsp. of chat masala powder for each, 3 tbsps. tamarind pulp only for mine{i.e., for the potatoes}, 1 onion for each, 2 green chillies for each, 1/2 tsp. turmeric powder for Mom’s {i.e., for the cauliflower and pumpkin dish}, 3/4 tsp. of salt for each and the stated quantities of mint and corriander leaves for each as in the recipe. For the cauliflower and pumpkin to cook, I added a little less than 1/2 cup of water to the veggies in the pot and cooked them, covered. This was ready in about 30 minutes. We enjoyed it tremendously for our lunch. Mom had hers with rotis and I had mine with white rice spiced with cloves. I’ll make this again. It’s really good! My mom says Thank you to you as well 🙂 Thanks for sharing this!,Makes a good evening snack as well as a great side dish.


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    Steps

    1
    Done

    Heat Oil in a Pan and Add Onions Fry Till They Soften Do not Brown.

    2
    Done

    Now Add Coriander Powder, Chillies Powder and Tamrind Pulp.

    3
    Done

    After This Add the Potatoes, Salt and Chaat Masala.

    4
    Done

    Mix Well.

    5
    Done

    Add Butter (optional).

    6
    Done

    Turn Off the Heat.

    7
    Done

    and Garnish It With Greens That Is Coriander Leaves, Mint Leaves and Green Chillies.

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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