Description
Healthier take on classic Indian street food chaat made with oven roasted crispy baked baby potatoes tossed with pomegranate, sweet sauce or saunth made with dry mango powder, tossed further in chaat masala with a hint of lemon juice. Sweet, salty, tangy - so many flavours in one perfect snack.
Ingredients
Scale
- 600 grams boiled baby potatoes
- 2-3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- salt
- 1/2 tsp pink salt or chaat masala
- 1/2 cup pomegranate
- 4 tbsp aamchur chutney (dry mango chutney) see note 1
- 1/4 cup chopped coriander
Instructions
- Preheat the oven to 200 degree celsius.
- Cut the boiled baby potatoes one by two and transfer to a large mixing bowl.
- Add salt and olive oil and gently mix.
- Transfer the baby potatoes to a baking sheet lined with parchment paper and bake for 40 minutes.
- Take them out and give them a quick mix. Transfer them back to the oven and increase the temperature to 230 degree celsius and bake for additional 10 minutes.
- Transfer the crispy roasted potatoes to a large mixing bowl.
- Add pomegranate, lemon juice, aamchur chutney, pink salt and coriander.
- Mix well and serve.
Notes
Note 1: Prepare the aamchur chutney by boiling 1 1/2 cup water, 1 cup sugar and 1/4 cup of aamchur powder (dry mango powder). Add a pinch of salt and a pinch of red food colouring. Keep stirring for 10 minutes on medium flame and transfer to a glass bowl. It will thicken as it cools.
Keywords: aaloo, potato, chaat, indian, snack, appetiser, recipe, street food
