Aloo Chaat ( Punjabi Khana)
by Tarla Dalal
Added to 78 cookbooks
This recipe has been viewed 62096 times
There’s hardly anyone who isn’t familiar with the delicious aloo chaat. It is a versatile dish that is prepared in many different ways by different people in various states. Here is punjab’s version of aloo chaat and in true punjabi style it uses loads of chaat masala, lemon juice, mint and coriander making it irresistible. An ideal snack to be served with tea or cocktails or as an accompaniment to a meal.
- Heat the oil in a broad non-stick pan, add the potatoes and cook on a medium flame for 4 to 5 minutes or till they turn light golden brown in colour. Keep aside.
- Combine the green chillies, coriander, mint leaves and ginger in a mixer and blend to a smooth paste using little water.
- Transfer the paste into a deep bowl, add all the remaining ingredients and toss gently.
- Serve immediately garnished with coriander.
Nutrient values per serving
|Vitamin A||237.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.7 mg|
|Vitamin C||29.7 mg|
|Folic Acid||26.5 mcg|
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