Aloo Chaat | Aloo Chaat Recipe | Prepare Aloo Chaat

Mohan Kumar, July 13, 2016

Aloo Chaat bring me the memories of  vrat or fasting days in my childhood days where special food is prepared which is very tasty. Whether it is  Maha shivratri, Navratri,   janmashtmi, Agiyaras (ekadasi) vrat food is the one we were looking forward that mom makes.

The grains mostly allowed during vrat are Singhare ka atta (water chestnut flour), Kuttu ka atta (buckwheat flour), Rajgira ka atta (amaranth flour) and rajgira (amaranth), Sama ke chawal ka atta (barnyard millet flour), Vrat ke chawal (barnyard millet), Arrowroot flour or paniphal flour.

The vegetables that can be consumed during fasting or vrat are Potatoes, petha or pumpkin, shakarkandi or sweet potato, arbi or kachalu or colocasia, suran or jimkand or yam, raw banana,raw or semi ripe papaya,
Some people also use tomatoes ,spinach (palak), bottle gourd (lauki), cucumber (kheera) and carrots (gajar).

This is a very common recipe prepared during Navratri.

Aloo Chaat | Aloo Chaat Recipe
 
Author:
Recipe type: sack
Cuisine: Indian
Serves: 1 Bowl
Prep time:
Cook time:
Total time:
 
Aloo Chaat can be served as a snack. If you are on fast, this is filling snack.
Ingredients
  • 2 Medium Potatoes
  • ½ to 1 tablespoon of Singhare ka atta (Water Chestnut flour)
  • Enough of Rock salt (sendha namak) for taste
  • 2 tablespoon Peanut oil
  • 1 tablespoon Peanuts
  • 1 teaspoon Red chili powder
  • ⅛ teaspoon Black pepper powder
  • ½ teaspoon Roasted cumin powder
  • 1 tablespoon, finely chopped Mint leaves
  • 2 tablespoons, finely chopped Cilantro or coriander leaves
  • ½ – 1 teaspoon Lemon juice or as per your need
  • Enough of Lemon wedges while serving
Instructions
  1. Boil the potatoes in a pressure cooker. Let it cook for 2-3 whistle. The bottom line is you need to cook potatoes till they are just tender and firm (not too soft).
  2. Now remove the skin and slice the potatoes into medium sized cubes.
  3. In a bowl, take the cubed potato and sprinkle enough salt and singhare ka atta. Toss them properly so that potatoes cubes are coated with flour.
  4. In a pan heat the oil add peanuts and saute for a minute or two till they are cooked properly
  5. Now add the potatoes which are flour coated . Add little by little in each batch and ensure that all the sides are cooked properly and crispy.
  6. Cook until potatoes are golden brown and crispy in nature on all the sides
  7. Add black pepper powder , red chili powder and roasted cumin powder. Add the previously chopped and kept mint leaves as well as coriander leaves. Mix well.
  8. Serve the aloo chaat right away. Serve it along with lemon wedges.
Notes
Add lemon juice at the time of serving.

Shelf life: Best served fresh. If stored in the container, potatoes will lose their crispy texture and become soft.
Nutrition Information
Serving size: 1Serving of 300 gm Calories: 224 Fat: 1g Carbohydrates: 51g Sugar: 5g Sodium: 37mg Fiber: 7g Protein: 6g

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