Quick and easy recipe of boiled baby potatoes tossed with freshy ground spices.
CHATPATA ALOO
Ingredients
20-24 baby potatoes, boiled and peeled
2 tablespoons coriander seeds
12-16 black peppercorns
1 tablespoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
4-5 Kashmiri dried red chillies
1 tablespoon oil
½ teaspoon asafoetida (hing)
½ teaspoon onion seeds (kalonji)
1 teaspoon white sesame seeds (safed til)
1 tablespoon chopped garlic
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon dried mango powder (amchur)
1 teaspoon chopped fresh coriander leaves + for garnishing
Salt to taste
A pinch chaat masala
Method
1. Grind together coriander seeds, peppercorns, cumin seeds, fennel seeds and red chillies to a fine powder.
2. Heat oil in a non-stick pan. Add asafoetida and mix. Add onion seeds and sauté for a minute.
3. Add sesame seeds and garlic, mix and sauté till fragrant.
4. Add potatoes and toss. Add chilli powder, turmeric powder and dried mango powder, toss to mix and cook for 2-3 minutes.
5. Add the prepared powder and mix well. Add some water, mix and cook till it dries.
6. Add coriander leaves, mix and cook for a minute. Add salt and chaat masala and mix well.
7. Garnish with coriander leaves and serve hot.
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