DELHI CHAAT MENU RECIPES

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DELHI CHAAT RECIPE - MOTHERS RECIPE



Delhi Chaat Recipe - Mothers Recipe image

Quick and toothsome, this dish is a classic! If you have friends over, and can’t decide what to make, then this is a go-to dish. With simple ingredients that can be found on your shelf, you can create magic in a few minutes. With the help of Delhi Chaat Chutney by Mother’s Recipe, you can

Provided by mrecipei@admin

ALOO CHAAT RECIPE | BON APPÉTIT



Aloo Chaat Recipe | Bon Appétit image

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

Provided by Gymkhana, London

Yield 4 Servings

Number Of Ingredients 15

1 pound new potatoes or small Yukon Gold potatoes, scrubbed
Kosher salt
½ small onion, chopped
1 serrano chile, seeds removed if desired, chopped
1 1-inch piece ginger, peeled, chopped
½ cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 15.5-ounce can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar
¾ cup plain whole-milk Greek yogurt
2 tablespoons melted ghee or clarified butter
¼ cup sev (optional)

Steps:

  • Place potatoes in a large pot and add water to cover. Bring to a boil, season water with salt, and cook until fork-tender, 12–15 minutes. Drain; set potatoes aside.
  • Meanwhile, pulse onion, chile, ginger, and ½ cup cilantro in a food processor to a coarse paste; set aside.
  • Using the palm of your hand, lightly crush potatoes (it's okay if the skins split). Heat oil in a large skillet over medium-high and add potatoes and chickpeas. Season with salt and pepper and toss to coat. Cook, shaking pan occasionally, until potatoes and chickpeas are both very browned and crisp, 12–15 minutes.
  • Add masala, reserved cilantro mixture, and 1 Tbsp. tamarind chutney and toss to coat. Cook until spices are fragrant and tamarind chutney is thickened, about 2 minutes. Transfer to a platter.
  • Stir sugar into yogurt in a small bowl; season with salt. Drizzle over potatoes along with ghee and remaining 1 Tbsp. tamarind chutney. Top with more cilantro and sev, if using.

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