Schezwan Aloo Chaat

Ingredients

• 2 cup / 100 g Dry kashmiri red chillies, soaked
• Salt to taste
• 2 Garlic cloves
• Water as required
• 1 ½ tbsp Oil
• 1 tbsp Ginger, chopped, ginger
• 1 tbsp Garlic cloves, chopped, garlic
• 2 tbsp Coriander tender stem, chopped
• Prepared red chili paste
• 1 tsp Green chilli, finely chopped, green chilli
• ⅓ cup Oil
• 1 cup Tomato ketchup
• A pinch of Sugar
• Salt to taste
• 1 tsp Vinegar
• 2 potatoes, boiled, peeled and cut into batons
• Salt to taste
• ⅓ cup Refined flour
• 2 tbsp Cornstarch
• Oil for frying
• ½ inch Ginger, finely chopped
• 1 tbsp Coriander tender stem, chopped
• 1 tbsp Prepared schezwan chutney
• Coriander leaves

Steps

1. In a sauce pot, add soaked red chillies, garlic and water as required let it boil on medium flame until the chillies become soft.
2. Once it’s completely cooldown, transfer it into a grinder jar and grind it into a smooth paste.
3. Heat oil in a pan, add ginger, garlic and saute well.
4. Add coriander stems and mix it well. Add prepared red chilli paste, green chilli mix everything well.
5. Add oil, tomato ketchup, sugar, salt to taste and vinegar mix well and let it cook on medium flame.
6. In a bowl, add batons of potatoes, salt to taste, refined flour and cornstarch mix everything well.
7. Heat oil in a kadai, fry the potatoes until nice crisp and golden in color from all the sides.
8. In a pan, add fried potato, ginger, coriander stem and prepared schezwan chutney toss everything well. Coat it nicely from all the sides on medium flame.
9. Remove and garnish with coriander leaves and serve hot.