Aloo Matra Chaat Chaat Recipes Sanjeev Kapoor Khazana

A heavier version of ragda pattice that has cubed and fried potatoes with spiced and spiked matra or ragda, finished with chutneys and chopped onions.

ALOO MATRA CHAAT

Ingredients

3 medium potatoes (aloo), boiled, peeled, and cut into 1 inch cubes
2 cups boiled dried white peas (matra)
2 tbsps oil + for deep frying
1 tsp cumin seeds
tsp asafoetida (hing)
1 tbsp coriander powder
2 tsps cumin powder
2 tsps red chilli powder
tsp turmeric powder
Salt to taste
2 tbsps chopped fresh coriander leaves
Topping
1 small onion, finely chopped
Date and tamarind chutney for drizzling
Green chutney for drizzling
Red chilli-garlic chutney for drizzling
Chaat masala for sprinkling
Masala peanuts for sprinkling
Masala chana dal for sprinkling
Sev for garnish
Fresh pomegranate pearls for garnish
Chopped fresh coriander for sprinkling

Method

1. To make ragda, heat oil in a deep pan. Add cumin seeds and once they start to change the colour, Add asafoetida, coriander powder, cumin powder, red chilli powder, turmeric powder, and salt and mix well.
2. Add the cooked peas and mix well. Cook for 2-3 minutes.
3. Add coriander leaves and mix till well combined.
4. Heat sufficient oil in a kadai. Gently slide in the potatoes into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. To serve, add a portion of the fried potatoes in individual serving bowls, top it up with a portion of the ragda, add some onion, drizzle date and tamarind chutney, green chutney, red chilli-garlic chutney, chaat masala, masala peanuts, masala chana dal, sev, garnish with pomegranate pearls and coriander leaves. Serve immediately.

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