Ingredients:- Potatoes (Medium size) - 4
- Tomatoes(Medium size) - 4
- Onions - 2
- Coriander seeds - 2 tbs
- Cumin seeds - 1 tsp
- Sesame seeds - 2 tsp
- Green chillies - 10
- Garlic cloves - 8
- Chopped ginger (i small piece)
- Chopped Coriander leaves - 1 bunch
- Oil - 2 tbs
- Salt
- Water
Method:
- Boil ,cool and peel the potatoes.
- Dice them into small pieces.
- Boil , cool and peel the tomatoes and grind to a fine puree.
- Finely chop onions and six to seven green chillies.
- Dry roast coriander,cumin and sesame seeds.Allow it to cool and grind.
- Blend garlic,green chillies,ginger,coriander leaves,water and salt to a fine paste.
- Heat oil , add chopped onions and tomato puree.cook on low heat.
- Then add the coriander garlic paste and saute for sometime.
- As the fat starts seperating,add the potatoes and two heaped teaspoons of the dry masala.
- When the potatoes are done ,serve hot.
Ingredients:- Potatoes - 7,8
- Desi ghee - 2 tbs
- Chopped green chillies - 4
- Chopped ginger - 1tsp
- White pepper- 1 tsp
- Nutmeg powder - 1tsp
- Chopped coriander - 2 tbs
- Juice of one lemon
- Coriander seed powder
- Cumin seeds - 2 tsp
- Salt
- Water
Method:
- Peel potatoes and cut them into small star shapes.
- Soak in water for sometime.
- Boil in salt water and drain.
- Heat desi ghee in a pan,add cumin seeds, chopped ginger and green chillies.
- Stir and add potatoes and salt.
- Cook for sometime.Now add white pepper,nutmeg powder,coriander seed powder and stir.
- Add chopped coriander leaves and lemon juice.
- Saute and cook for a minute.
- Garnish with chopped coriander leaves and serve hot.
Ingredients:- Potato-1
- Oil-1tbs
- Mustard seeds-1tsp
- Green chillies(finely sliced) -4,5
- Curry leaves-5,6
- Half a bowl of cashewnuts
- Grated coconut-1 cup
- Salt
- Water
Method
- Cut the potato in even size pieces and blanch in water (add potatoes to boiling water in a pan with salt) .
- Heat oil in a pan ,add mustard seeds, green chillies,curry leaves and cashewnuts.
- When the cashewnuts start turning brown,add the potato pieces,salt and grated coconut.
- Saute well and serve hot.
Ingredients:- Aloo (potatoes), peeled- 3
- Red chilli powder-1/2 tsp
- Roasted cumin powder- 1 tsp
- Chaat masala- 1 tsp
- Tamarind Chutney(see chutneys category)
- Mint Chutney
- Chopped Coriander Leaves
- Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
- Oil for frying
Preparation:- Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
- Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
- In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
- Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
- Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
- You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate
Ingredients:- Boiled aloo (potatoes)-3 large
- Salt or as per taste-1 tsp
- Ground black pepper-1/4th tsp
for the filling:- Matar (green peas) cooked or frozen peas defrosted- 2/3rd cup
- Scrapped and minced ginger- 1/2 tbsp
- Garam masala- 1/4th tsp
- Salt or to taste -1/4th tsp
- Red chili powder to taste (optional)
- Coarsely ground dry-roasted cumin seeds- 1tsp
- Oil for pan-frying.
Method- Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
- Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
- Divide it into 10 equal portions.
- Now wash and dry your hands and rub them with little oil.
- Take each portion of potato mixture and make a ball. Now
- Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
- Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
- Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
- Serve aloo tikki hot with chutney and stirred curd.
Ingredients: - Boiled, Mashed Aloo (Potatoes)-2(large)
- Green Chilies (chopped)-1,2
- Coriander leaves (finely chopped)-1tbsp
- Gram flour-1cup
- Salt to taste
- Red chili powder to taste
- Garam Masala powder-1/4th tsp
- Turmeric powder- 1/4th tsp
- Oil for frying
Method- Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
- In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
- Make small balls of aloo (potato) mixture.
- Dip each ball in the batter and deep fry them till golden. brown
- Serve aloo bonda hot with chutney.
