When it comes to Street Food in Hyderabad, Aloo Bread Toast stands in the top selling ones. This crispy potato smeared bread toast with garlicy-tangy-spicy and minty-coconuty chutneys along with crunchy onions, and sev is a party for the tastebuds. Let's together make this amazing aloo toast chaat for ourselves!Learn how to make more Indian Street Food: https://goo.gl/KAwq5oSubscribe to #seesomethingnew: http://goo.gl/Pw8vy7 Follow CookingShooking on Instagram @Cooking.ShookingFollow Yaman on Instagram @yaman.agBusiness Emails -
[email protected]Hyderabadi Aloo Toast is on the menu today :)Ingredients: For Aloo Toast : Potatoes - 6 (boiled, peeled & grated)Salt - as per tasteTurmeric - 1/4 tspRed Chili Powder - 1/2 tspGaram Masala - 1/4 tspCoriander Powder - 1/2 tspRed Chutney - 1 tbspGreen Chutney - 1 tbspBread slices - 6-7Maida / Plain Flour - 4 tbspCorn Flour - 2 tbspSalt - 1/4 tspTurmeric - 1/8 tspOil - to deep fryFor Assembling Aloo toast: Prepared Aloo ToastRed Chutney - 6 tbspGreen Chutney - 6 tbspOnions - 12 tbspCoriander Chopped - 6 tbspNylon Sev - 12 tbspMethod:In a bowl, mix the potatoes with salt, turmeric, red chili powder, coriander powder, red & green chutney.Smear the potato mixture in one side of the bread slices. Heat up oil to deep fry. In a flat bowl, add the plain flour, corn flour, salt and turmeric. Use water as required to form a batter. Coat the potato smeared side with plain flour slurry and deep fry both sides until golden and transfer to an absorbent kitchen paper.You may choose to toast these in a tawa with 1 tsp oil.To Assemble: In a plate, place the aloo toast and smear green and red chutneys. Slice the aloo toast diagonally then sprinkle chopped onions & coriander. Finally a good layer of Nylon Sev and the Aloo Toast is ready to serve!Green Chutney : Minty Coconut ChutneyIngredients:Mint Leaves - 1 large OR 2 small bunch Coriander Leaves - 1 large OR 2 small bunchCurry Leaves - 1 sprigCoconut : 3 tbsp Salt - as per tasteLemon Juice - 1/2 tspWater as required.Method:Grind all ingredients together to a smooth paste.--Red Chutney: Oil - 1 tbspGarlic - 8 tbspTeppal / Triphal / Sichuan Peppercorns - 1/2 tbspFried Gram / Futana - 2 tbspKashmiri Dried Red Chili - 12Onion - 1Tomato - 1Vinegar - 1/2 tspTomato Ketchup - 2 tbspSalt - to tasteRed Food Color - optionalMethod:In a pan, add in the oil. Once hot, chopped garlic and sichuan peppercorns goes in. After a minute, add the futana and kashmiri red chilis.Once the futana is a bit golden, add the onion, tomato, ketchup, vinegar and cook till tomatoes are mushy.Turn off the flame, let it cool down, blend to a smooth paste using sufficient water. Red Food Color will have to be added to attain the same color as street style :)Website: http://www.cookingshooking.com | http://www.cookingshooking.inFb: http://www.fb.com/cookingshookingBlog: http://www.cooknshook.blogspot.com