Lots of flavours, culture and history on a single plate, that's the beauty of Dilli Ki Chaat. Nothing compares to the unique taste of Aloo Chaat specially from the streets of Delhi. Discover the incredible story along with the authentic flavours of Delhi with Chef Ranveer Brar.
Delhi Style Aloo Chaat
Preparation time 10 minutes
Cooking time 15-20 minutes
Serve 2
Ingredients
For Roasting Sweet Potato
4-5 medium Sweet potato, शकरकंद
Salt to taste, नमक स्वादअनुसार
1-2 tsp Ghee, घी
For Masala
1 ½ tsp Fennel seeds, सौंफ
½ tbsp Cumin seeds, जीरा
1 heaped tbsp Black peppercorns, काली मिर्च के दाने
4-5 Cloves, लौंग
2 Black cardamom, बड़ी इलायची
4 Green cardamom, हरी इलायची
½ tsp Coriander seeds, धनिया के बीज
Salt to taste, नमक स्वादअनुसार
1 tbsp Dry mango powder, आमचूर
¼ tsp Asafoetida, हींग
For Frying
2-3 tbsp Ghee, घी
Roasted sweet potatoes (peeled & cubed) शकरकंद
For Finishing
1-2 tsp Prepared Chat masala, तैयार किया हुआ चाट मसाला
1 ½ tsp Ghee, घी
½ tbsp Coriander leaves, chopped, धनिया पत्ता
For Assembling
Fried Sweet potatoes, तले हुए शकरकंद
Curd, beaten, दही
Tamarind chutney, इमली की चटनी
Green chutney, हरी चटनी
Nylon sev, नायलॉन सेव
Pomegranate pearls, अनार के दाने
A pinch of Degi red chili powder, देगी लाल मिर्च पाउडर
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Roasting Sweet Potato
In a silver foil, place sweet potatoes, sprinkle salt to taste, add ghee and cover it well.
Transfer it into an oven and cook it on 175°-180°C for 30-35 minutes or until cooked well.
Peel the sweet potatoes and keep it aside for further use.
For Masala
In a pan, add fennel seeds, cumin seeds, black peppercorns, cloves, black cardamom, green cardamom, coriander seeds, salt to taste and dry roast it for 2-3 minutes on moderate heat.
Transfer it to a tray, add dry mango powder, asafoetida and transfer it into a mixer grinder jar.
Grind it into a coarse mixture and keep it aside for further use.
For Frying
In a shallow pan, add ghee, once it's hot, add roasted sweet potatoes and fry until golden brown in color. Transfer the excess ghee in a bowl and keep it aside.
Sprinkle some prepared chat masala, drizzle ghee and toss it well.
Add coriander leaves and saute it for a minute.
Keep it aside for further use.
For Assembling
In a serving plate or bowl, place fried potatoes, add curd, tamarind chutney, green chutney, sprinkle some nylon sev, pomegranate pearls and sprinkle a pinch of degi red chili powder.
Garnish it with coriander sprig and serve hot.
Enjoy flavours from all around the country and bring them to your plate with ‘India in 21 Recipes’.
Knives used in this recipe:
Swiss Modern Santoku Knife: bit.ly/SMWSK17
Victorinox Chopping Board: bit.ly/3QME0Jw
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26 авг 2024
