It is a famous Indian street food where boiled and fried potatoes are topped with curd and an array of chutneys and spice powders.
It is a refreshing dish with a lot of different flavors coming along as one and creating a burst of freshness in your mouth.
Step by Step Recipe
Heat ghee in a pan.
Add potatoes.
Fry until they turn golden brown.
Add the dry spices in the potatoes.
Top with curd and chutneys. Sprinkle nylon sev on top.
Top with pomegranate seeds and coriander.
Ingredients
- â–¢400 g Potato (Boiled, peeled and cubed)
- â–¢Ghee for frying
- â–¢Salt to taste
- ▢½ tsp Red Chilli Powder
- ▢½ tsp Roasted Cumin Powder
- â–¢1 tsp Chaat Masala Powder
- â–¢1 tbsp Lemon Juice
- â–¢3 tbsp Coriander Chutney
- â–¢3 tbsp Tamarind Chutney
- ▢¼ cup Curd (Whisked with 1 tsp sugar)
- â–¢2 tbsp Nylon Sev
- â–¢2 tbsp Pomegranate Seeds
- â–¢2 tbsp Fresh Coriander (Chopped)
Instructions
- Heat ghee in a non stick pan.
- Add potatoes and fry until golden brown.
- Drain in a bowl.
- Add salt, red chilli powder, roasted cumin powder, chaat masala and lemon juice in the potatoes and toss well.
- Transfer the potatoes in the saving bowl.
- Top with coriander chutney, tamarind chutney, curd, nylon sev, pomegranate seeds and finally with fresh coriander.
- Serve immediately.