Chetna Makes Sour & Spicy Potatoes (Alu Chaat) | At Home With Us

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Chetna Makes Sour & Spicy Potatoes (Alu Chaat) | At Home With Us

Chetna’s making the ultimate Indian street food with her sour and spicy potatoes or alu chaat. Her version gets the heat and the tangy notes from two chutneys: coriander peanut and ginger and chilli. This dish can be served as a starter, snack, side dish, or main course. The choice is yours! GET THE RECIPE ►► https://f52.co/36TjiAa

For more of Chetna’s delicious recipes visit her channel @Food with Chetna

PREP TIME: 45 minutes
COOK TIME: 15 minutes
SERVES: 4

INGREDIENTS

Sour & Spicy Potatoes:
4 potatoes, such as Maris Piper, Desiree, or Yukon Gold (2 pounds 4 ounces) in total, peeled and cut into 1-inch pieces
4 tablespoons Coriander Peanut Chutney (see below)
100 milliliters plain whole-milk yogurt, lightly whisked
Pinch chili powder
2 tablespoons Ginger & Chilli Chutney (see below)
1/4 teaspoon chaat masala
2 to 3 teaspoons fine sev
Handful of fresh pomegranate seeds
Table salt

Coriander Peanut Chutney:
30 grams (1 ounce) raw, blanched peanuts
1 small white or red onion, roughly chopped
2 garlic cloves, roughly chopped
2 green chiles, roughly chopped
40 grams (1½ ounces) fresh coriander (cilantro) leaves
20 grams (¾ ounces) fresh mint, leaves picked (stalks discarded)
1 teaspoon granulated sugar
1/2 teaspoon table salt
Juice of ½ lime
75 milliliters (5 tablespoons) water

Ginger & Chilli Chutney:
3 tablespoons rapeseed oil, divided
100 grams (3½ oz) fresh root ginger, peeled and thinly sliced
10 dried red chiles
75 to 90 milliliters (5 to 6 tablespoons) water
80 grams (2¾ oz) jaggery, grated
2 tablespoons tamarind paste
1/4 teaspoon table salt
2 teaspoons white sesame seeds

Recipes slightly adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. Photographer: Nassima Rothacker. Mitchell Beazley, distributed by Hachette Book Group. —Chetna Makan

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