Green Chutney Aloo Chaat Recipe

Ingredients

• 4 Potatoes (Aloo) boiled
• 1/2 cup Coriander (Dhania) Leaves
• 1/2 cup Mint Leaves (Pudina)
• 4 Green Chillies
• 1/2 inch Ginger chopped
• 1 Lemon juiced
• 1 tablespoon Roasted Peanuts (Moongphali)
• Sugar a pinch
• Salt to taste
• 1 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Cumin powder (Jeera)
• Fresh Pomegranate Fruit Kernels for garnish
• Sev for garnish
• Chaat Masala Powder
• Oil for cooking

Steps

1. Wash the potatoes, put into a pressure cooker with enough water and close the lid.
2. Set on the heat and pressure-cook for three whistles. Turn off the heat and let pressure release naturally.
3. After pressure releases, discard the water and cool the potatoes. Once cool, peel and chop into equal bite-size pieces, then set aside.
4. Prepare the green chutney while the potatoes cool.
5. Put the green-chutney ingredients—coriander leaves, mint leaves, ginger, green chillies, salt, sugar, lemon and peanuts—into a mixer grinder. Add a little water and grind smooth.
6. To pan-fry the potatoes, preheat a pan and add a little oil. Once hot, add cumin seeds and let splutter.
7. Once cumin splutters, sauté the potatoes. Add salt to taste and stir-fry until evenly light golden brown outside. Mix in cumin powder and garam masala powder thoroughly, then turn off the heat.
8. Let the potatoes cool a little, then mix with green chutney until all pieces are well coated. Sprinkle chaat masala and combine.
9. Put the chaat into serving bowls, garnish with pomegranate kernels and sev, and serve. Add a dash of lemon juice if you like.
10. For a chaat party, serve the green chutney aloo chaat with Rajma Cutlet (Kidney Beans Patties), Dahi Bhalla Papdi Chaat and Masala Soda Shikanji.