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Chatpate Aloo recipe | Masala Aloo | potato fingers sabzi |
Tarla Dalal
22 December, 2015
Table of Content
Chatpate Aloo recipe | Chatpate Masala Aloo | potato fingers sabzi |
Chatpate Aloo, a name that itself promises a burst of flavors, is a beloved Indian dish that tantalizes the taste buds with its tangy, spicy, and savory profile. Also known as Masala Aloo or a delightful potato fingers sabzi, this versatile preparation makes for an excellent side dish, a quick snack, or even a flavorful accompaniment to a main course. Its popularity stems from its ease of preparation and the universal appeal of potatoes combined with aromatic Indian spices.
The essence of Chatpate Aloo lies in its carefully selected ingredients that come together to create its distinctive taste. The primary component is 3 cups of potato fingers, which form the base of this hearty dish. The spice blend, crucial for the "chatpata" flavor, includes 1 tsp coriander (dhania) powder, 1 tsp cumin seeds (jeera) powder, 1 tsp chilli powder, 1 tsp dried mango powder (amchur), and a pinch of asafoetida (hing), all seasoned with salt to taste. Freshness is added with 2 tbsp chopped coriander (dhania), while 3/4 cup sliced capsicum (sliced red capsicum) and 2 tsp roasted sesame seeds (til)provide additional texture and aroma.
The preparation begins by achieving the perfect texture for the potato fingers. Oil for deep-frying is heated in a deep non-stick kadhai. The potato fingers are deep-fried in batches on a medium flame until they achieve a wonderfully crisp and golden brown color from all sides. It's crucial to drain them on absorbent paper after frying to remove excess oil, ensuring they retain their delightful crunchiness. This initial step sets the stage for the rest of the dish, providing a fantastic textural foundation.
Once the deep-fried potato fingers are ready, they are transferred to a deep bowl, where the magic of the spices unfolds. The coriander powder, cumin seeds powder, chilli powder, dried mango powder, asafoetida, and salt are generously added. Along with these, chopped coriander is mixed in. The potatoes are then tossed well to ensure every crisp finger is evenly coated with the vibrant masala, infusing them with a rich, aromatic flavor.
The final touches bring the dish to completion, adding more layers of flavor and texture. In a broad non-stick pan, 1 tbsp oil is heated, and the sliced capsicum is added and sautéed on a medium flame for 1 to 2 minutes until slightly tender yet still retaining a bite. The masala-coated potatoes are then added to the pan, gently tossed, and cooked for another 2 minutes on a medium flame, tossing occasionally to ensure even heating and flavor distribution.
Finally, the flame is switched off, and roasted sesame seeds (til) are sprinkled over the Chatpate Aloo, which are then gently tossed one last time. This addition provides a delightful nutty crunch and enhances the overall aroma. The dish is best served immediately, hot and fresh, allowing the crisp potato fingers and aromatic spices to be fully appreciated. This quick and flavorful potato fingers sabzi is sure to be a crowd-pleaser, delivering a truly "chatpata" experience.
Tags
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
3 servings
Ingredients
Main Ingredients
3 cups potato fingers
oil for deep-frying
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1 tsp dried mango powder (amchur)
a pinch of asafoetida (hing)
salt to taste
2 tbsp chopped coriander (dhania)
1 tbsp oil
3/4 cup sliced capsicum ( sliced red capsicum ,
Method
- Heat the oil in a deep non-stick kadhai and deep-fry half the potato fingers on a medium flame till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.
- In the same way, deep-fry the remaining potato fingers, drain on absorobent paper and keep aside.
- Transfer all the deep-fried potato fingers into a deep bowl, add the coriander powder, cumin seeds powder, chilli powder, dried mango powder, asafoetida, salt and coriander and toss well. Keep aside.
- Heat the oil in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 to 2 minutes.
- Add the masala coated potatoes, toss gently and cook on a medium flame for another 2 minutes, while tossing ocassionally.
- Switch off the flame, add the sesame seeds and toss gently.
- Serve immediately.
Chatpate Aloo recipe | Masala Aloo | potato fingers sabzi | Video by Tarla Dalal
Chatpate Aloo recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
Leena_Dhoot
May 25, 2020, 5:34 p.m.
Its delicious! Chatpate aloo is easy to make even in large quantities and everybody loves it!! The tadka gives it its edge! a big hit, thanks!
n_katira
Aug. 27, 2016, 10:14 p.m.
Oh wow!! Aloo deep fried and tossed with capsicum and masalas is bound to taste good. Was really yummy. And the addition of sesame seeds in the end is a very good idea, it not only gives a good eye appeal but also tastes great.
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