How to make Chatpata Aloo Chaat -
A delightful snack that can be served anytime.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Large sweet potato
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chatpata Aloo Chaat checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Gobhi 65 Chai Cupcakes Prawn Samosa With Jalapeno Tomato Sauce Mini Garlic Bread Bites
Chatpata Aloo Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chatpata Aloo Chaat Recipe
Medium potatoes parboiled, peeled and cut into 1 inch cube 2
Large sweet potato parboiled, peeled and cut into 1 inch cubes 1
Oil to deep fry
Black salt to taste
Chaat masala 1 teaspoon
Dried mango powder 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Sweetened yogurt 3 tablespoons
Date and tamarind chutney 4 tablespoons
Green chutney 2 tablespoons
Small cabbage shredded 1/4
Small beetroot peeled and cut into thin strips 1
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat sufficient oil in a kadai and deep-fry potatoes till golden and drain on absorbent paper. Similarly deep-fry sweet potatoes and drain on absorbent paper.
Step 2
Transfer both into a bowl, add black salt, chaat masala, dried mango powder, salt and red chilli powder and toss well.
Step 3
Transfer onto a serving plate, drizzle sweetened yogurt, date and tamarind chutney, green chutney, cabbage, beetroot and coriander leaves on top. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
