Crispy Aloo Chaat

DISCO ALOO CHAAT - Indian cuisine is extra special for all the street food we have around us. And so many variations too! Like this one. Try not one, but 2 types of Aloo chaat, with both Potato and Sweet Potato

Ingredients

For Tempering

• 1 tbsp Ghee,
• 1 tbsp Oil,
• ¼ tsp Cumin seeds,
• ¼ tsp Fennel seeds,
• A pinch of carom seeds,
• Prepared Potato Mixture,
• A pinch of asafoetida,
• ¼ tsp Degi red chili powder,

For Potato Mixture

• 4-5 Potatoes, boiled, peeled, grated,
• 1 medium Sweet potato, boiled, peeled, grated,
• 3 Green chillies, chopped,
• 1 inch Ginger, peeled, chopped,
• 1 ½ tbsp fresh Coriander leaves, chopped,

For Masala

• 1 tbsp Fennel seeds,
• 1 -½ tbsp Cumin seeds,
• 1 tbsp Coriander seeds,
• ½ tbsp Black peppercorns,
• 1 Black cardamom seeds,
• Salt to taste,
• 1 tsp Degi red chili powder,
• ¼ tsp Dry mango powder,
• A pinch of asafoetida,
• ¼ tsp Sugar,

For Slurry

• ⅓ cup Refined flour,
• Salt to taste,
• ½ tsp Degi red chili powder,
• Water,

For Coating

• 1 cup Poha, crushed,
• 1 tsp White sesame seeds,
• Salt to taste,

Other Ingredients

• Oil for frying,

For Garnish

• Curd, beaten,
• Tamarind chutney,
• Mint chutney,
• Prepared Potato Nugget,
• Pomegranate pearl,
• Nylon sev,
• Prepared Masala,
• Process cheese, grated,
• Coriander sprig,

Process

For Tempering

1. In a non-stick pan, add ghee, oil, once it's hot, add cumin seeds, fennel seeds, carom seeds and let it splutter.
2. Add the prepared potato mixture and cook for 4-5 minutes on moderate flame.
3. Add a pinch of asafoetida, degi red chili powder and mix well. Cool the mixture to room temperature.

For Potato Mixture

1. In a bowl, add grated potatoes, sweet potato, green chillies, ginger, coriander leaves and mix everything well.
2. Keep aside for further use.

For Masala

1. In a pan, add fennel seeds, cumin seeds, coriander seeds, black peppercorns, black cardamom, salt to taste and dry roast on moderate flame.
2. Transfer it into a bowl, add degi red chili powder, dry mango powder, a pinch of asafoetida and sugar.
3. Transfer it into a grinder jar and grind into a coarse powder.
4. Keep aside for further use.

For Slurry

1. In a bowl, add refined flour, salt to taste, degi red chili powder, water and mix well.
2. Keep aside for further use.

For Coating

1. In a tray, add poha, white sesame seeds, salt to taste and mix well.
2. Keep aside for further use.

For Frying

1. Divide the mixture into small bite size portions and give the desired shape.
2. In a kadai, add oil and keep it for heating.
3. Meanwhile, take prepared mixture balls, dip the ball in the prepared slurry, coat it well with poha mixture and keep it aside in a plate.
4. Once the oil is smoking hot, add balls and deep fry until golden brown and crispy on moderate heat.
5. Transfer it to a absorbent paper and keep aside
6. Sprinkle some prepared masala on fried potato nuggets and coat it well.

For Garnish / Assembling

1. In a serving dish, spread some seasoned curd, tamarind chutney.
2. Place fried potato nugget, mint chutney, pomegranate pearl, nylon sev, sprinkle some prepared masala.
3. Add grated cheese on top and coriander sprig
4. Serve hot.