Thursday 23 May 2013

Aloo Channay Chaat (Potato/Chickpea Salad)

It is difficult to describe what a heavenly Chaat/Salad/Tea Snack this is : )
It’s the most common and highly loved dish in whole of the South Asia, where as this is surely made in other continents as well, but as a side dish in salad
My Mom always used to make it at any gathering, on Eid , in Ramadhan, on parties and family get to gathers and I remember how we all sat around peeling potatoes and also keep putting one or the other piece in our mouths :)
My Mom made the best ever as her master tip made it so heavenly tasty that one couldn’t stop eating it.
Alhamdolillah I have given her recipe to all my friends and they swear of the best chaat ever and I thank Allah, as all this credit goes to my Mom dear!
Today I made this for a farewell party for my daughter, so you see this in a big bowl as it was ready to be transported so I couldn’t take  out any portion for more lovely pictures . I do have one from my last time so I’ll post that as well : )
So this is what you need:

1 kg potatoes
800gram Chick peas can

2 medium red onions
2 medium tomatoes
3-5 green chilies
1 medium red bell pepper
1 bunch of fresh coriander
1 fresh lemon
-boil the potatoes and let them cool down, then peel and cut in small cubes
-drain the chickpeas and wash so the extra salt is washed away

-now take a big bowl
-slice the red onion
-tomato in cubes
-red bell pepper
-fresh lemon juice of one lemon
-rings of green chilli
-half cup of imli chutney
8-10 tbs oil
2-3 tsp white cumin seeds

-sprinkle spices to taste such as:
-red chili flakes
-cumin powder
-half bunch fresh corriander,corse chopped
-mix this all good with your hands wearing a thin glove

-sprinkle lemon juice
-mix again



-Now add the chick peas and the diced potatoes and mix all well


And now the queen of all tips which is my Moms way!
After it is mixed well, heat the8-10  tbs oil in a pan and roast the 2-3 tsp white cumin in it, as soon as it starts to sizzle pour it directly  on the chaat , this brings out the flavour and gives it the special taste!!!

You can make it before time as it is served cold, just give the baghaar when you have to serve, this gives it a shinny glaze and a very fresh look!!

I’m sure you’l love it : )
Tamarind (Imli) Chutney:
 1 packet Tamarind
6-10 tbs sugar (can be more to taste)
¼ tsp salt
½ tsp red chili powder
1 ½ tsp cumin powder

-soak one pack of Tamarind (imli) over night

( I get a packet of around 300 gram)
-squeeze and take out pulp and sieve twice thrice
-mix in a good amount of sugar along with salt/chili/cumin powder
-whisk all well and let cook at least an hour
-mix in more sugar if u want to have it very sweet
-best is sweet and sour
-you have to keep checking and stirring it off and on till it form a thick consistency:-)
- let it cool and store in a glass bottles, lasts nearly over a month in the fridge.
-Don’t use a wet spoon in it, this protects it from turning bad or getting any fungus in it (phapoondi)
I'll take a picture of the chutney and upload tomorrow :)

No comments:

Post a Comment