Spicy and tangy Potatoes.
Cuisine: North India
Time Required: 25 Minutes
4 – 5 Potatoes
4 Green Chilies
1tbsp Ginger, Sliced
2tsp Chili Powder
3 Tomatoes, Chopped
1tbsp Anardana (Pomegranate seeds), Roasted and Powdered
A pinch of Ajwain
2 tsp Dhania/Coriander – Jeera/Cumin Powder
2 tbsp Chaat Masala Powder
2tbsp Sweet Chutney
Chopped Coriander for garnishing
Nylon Sev for garnishing
Salt to taste
Boil the Potatoes and cut into big cubes. Sprinkle the Chaat Masala, Dhania – Jeera Powder and Chili Powder on the Potatoes and mix well.
Heat Oil in a kadai, add Tomatoes and cook for 3 to 4 minutes. Add Ginger and cook until moisture evaporates. Add the Green Chilies and Ajwain and stir. Add the Potatoes and cook on a low flame.
Add the Anardana Powder and Salt.
Serve Alu Chaat Masala hot, garnished with Coriander, Sev and Sweet Chutney.