हॅसलबॅक आलू चाट | Hassleback Aloo Chaat | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Presenting the very popular firangi dish in a desi avatar. Chatpata & mazedar Hasselback Aloo Chaat, try it soon! HASSELBACK ALOO CHAAT

Ingredients

4 large potatoes
Marination
½ cup thick yogurt
1½ red chilli-garlic chutney
1 tbsp green chutney
Salt to taste
Crushed black peppercorns to taste
½ tsp roasted cumin powder
2 tsps oil
1 tsp red chilli powder
A pinch of turmeric powder
Chaat
Sweetened yogurt for drizzling
Date and tamarind chutney as required
Green chutney as required
Red chilli-garlic chutney as required
1 medium onion, finely chopped
1 medium tomato, finely chopped
Roasted cumin powder for sprinkling
Chaat masala for sprinkling
Dried mango powder for sprinkling
Red chilli powder for sprinkling
Sev for garnish
Chopped fresh coriander leaves for garnish

Method

1. To cut the potatoes, insert two thin wooden skewers close to the bottom of the potato and thinly slice it without cutting through the base (the skewers prevents from cutting through completely). Similarly, cut the remaining potatoes. Discard the wooden skewers.
2. Preheat the oven at 180ºC.
3. For the marination, take yogurt in a bowl, add red chili-garlic chutney, green chutney, salt, crushed black peppercorns, roasted cumin powder, and oil and mix well. Add red chilli powder and turmeric powder and mix well.
4. Add the potatoes in it and rub the marinade all over the potatoes and between each layer. Set aside to marinate for 5-10 minutes.
5. Place the potatoes on a baking tray and bake in the preheated oven for 20-25 minutes.
6. Remove the potatoes from the oven and place them on a serving plate. Drizzle sweetened yogurt, date and tamarind chutney, green chutney, and red chill-garlic chutney. Sprinkle onion, and tomato.
7. Sprinkle roasted cumin powder, chaat masala, dried mango powder, and red chili powder. Garnish with sev and coriander leaves. Serve immediately.

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