GUNPOWDER ALOO DAHI CHAAT
Ingredients
- 500 g baby potatoes boiled
- 2 tbsp oil
- 1 tbsp gunpowder spice mixture idli podi
- 1¼ tsp salt
- ½ cup date tamarind chutney
- ½ cup green chutney
- 2 cups plain yogurt thick
- ½ tsp sugar
- ½ cup chickpeas cooked
- 1 large tomato finely chopped
- 1 large onion finely chopped
- ¼ cup fresh coriander or mint chopped
- 1 tsp red chilli powder
- 1 tsp chaat masala
- ½ cup pomegranate arils
- 1 tsp cumin powder
Instructions
PREPARATION OF THE POTATOES:
- Boil the potatoes in enough water till done.
- Allow the potatoes to cool down completely.
- Slice them into halves, lengthwise.
- Heat oil in a wide pan over medium heat.
- Arrange the potato halves with cut side down. Allow the potatoes to become light golden in colour.
- Sprinkle 1 tsp salt and the gunpowder spice mixture. Mix well.
- Allow the potatoes to cook for one minute and then remove the pan from the fire.
- Allow the potatoes to cool down a bit.
PREPARATION OF YOGURT:
- Add ¼ tsp salt and sugar. Mix well.
PREPARATION OF THE SALAD TOPPING:
- Mix chopped tomato, onion, chopped coriander or mint, boiled chickpeas and pomegranate in a bowl.
ASSEMBLE THE GUNPOWDER ALOO DAHI CHAAT:
- Divide the potatoes into 4 parts. Layer the potatoes in 4 wide plates.
- Top the potato layer with the salad.
- Drizzle yogurt over the salad.
- Add both the chutneys.
- Sprinkle with some cumin powder, chilli powder and chaat masala.
- Garnish with some chopped coriander and any remianing pomegranate and serve.
Notes
- For the salad mixture can use sprouted moong, raw mango finely chopped, chopped cucumber, etc.
- Can also use tomato chutney or garlic chutney.
- Adjust spices according to your taste.
- Make the potatoes a bit crispy.
- Can roast the potatoes in the oven if you like.
- Can serve it without the yogurt.