You can also watch Monica making the dishes in the video tutorial below:
Ingredients
Potatoes: 2 medium, skin on, cut into chunks, parboiled
Sunflower oil
Salt: a pinch
Cumin powder: ¾ tsp, roasted
Red chilli powder: ¼ tsp
Chaat masala: 1 heaped tsp
Tamarind sauce: 4 tbsp
Coriander and mint chutney: 2 tbsp
Yoghurt: 2 tbsp (diluted to pouring consistency)
Lime juice: juice of ¼ lime
Red onion: 1 tbsp, finely diced
Aloo bhujia: 2 tbsp
Pomegranate seeds: 2 tbsp
Coriander: handful fresh, finely chopped
Chilli: fresh, finely chopped
Puffed rice: 15g, lightly toasted in a dry pan for 2-3 minutes
Potatoes: 1 medium (150g), boiled and peeled, cut into bite size chunks
Peanuts: 1 tbsp, roasted
Aloo bhujia: 3-4 tbsp or Bombay mix
Salt: ¼ tsp or according to taste
Red chilli powder: ¼ tsp
Chaat masala: 1 tsp
Ginger: 1”, very finely diced
Chilli: ½, finely chopped
Tomatoes: 1 medium, (de-seeded), finely diced
Red onion: 2-3 tbsp, finely diced
Pomegranate seeds: 2 tbsp
Coriander: handful fresh, finely chopped
Lime juice: juice of ½
Coriander and mint chutney: 2 tbsp
Tamarind sauce: 4 tbsp, sweet
Learn how to cook aloo chaat and bhel chaat with Monica Haldar
How to make aloo chaat and bhel chaat
01.
For the aloo chaat
Heat 4-5cm of oil in a small saucepan or wok. Once hot, carefully add the chunks of potatoes into the oil and cook on a medium temperature. Keep them moving and cook until crisp and golden (this should take around 5-6 minutes).
Once crisp, remove the potatoes from the oil using a slotted spoon and place into a mixing bowl.
02.
While the potatoes are hot, add salt, roasted cumin powder, chilli powder, chaat masala, coriander mint chutney and tamarind chutney.
03.
Mix well and transfer into your serving dish. Finish with a drizzle of yoghurt, a sprinkle of onions, potato sev, fresh coriander, pomegranate, coriander and mint. Enjoy immediately.
04.
For the bhel chaat
Mix all of the dry ingredients together in a bowl. Now add the wet ingredients and mix. Check for salt/sweetness/chilli and adjust accordingly.
05.
Serve immediately and garnish with more aloo bhujia (sev), pomegranate seeds and fresh coriander.
