Aloo chaat | Delhi style aloo chaat | Tandoori aloo chaat | Schezwan aloo chaat | Chef Sanjyot keer

Full recipe for Aloo chaat 3 ways

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Ingredients:
For fried potatoes
• Potatoes 1 kg (medium size)
• Salt 1 tbsp
For hari chutney:
• Fresh coriander a handful
• Fresh mint leaves a handful
• Green chillies 3-4 nos.
• Ginger 1 inch
• Jeera powder 1 tsp
• Amchur powder 1 tsp
• Salt to taste
• Black salt a pinch
• Ice cubes & water as required
For Tandoori marinade (sauce):
• Mustard oil 1 tbsp
• Kashmiri Red chilli powder 2 tbsp
• Coriander powder 1 tbsp
• Jeera powder 1 tsp
• Aamchur powder 1 tsp
• Black salt ½ tsp
• Kasuri methi ½ tsp
• Garam masala ½ tsp
• Garlic juice / paste 1 tsp
• Thick curd 1/3rd cup
• Fresh cream 2 tbsp
• Mayonnaise 2 tbsp
• Salt to taste
• Live charcoal + ghee
Method:
• Start by washing the potatoes thoroughly, try to choose potatoes that are equal in size, further set water for boiling, add the washed potatoes, salt and par boil them. Makes sure to boil them util they are 70-80% cooked, to check, prick with a fork to check if is it done or no, you should be able to prick the fork, but there should be some resistance while applying pressure.
• Once par boiled remove from the boiling water and cut them in equal halves while they are hot, doing this step will help to escape the steam quickly and there would be less moisture left in the potatoes.
• Allow the potatoes to cool down, peel off the skin and further cut the potatoes in quarters, further rest the potatoes for 10-15 minutes, by the time heat oil in a wok.
• Set oil in wok for deep frying, once the oil is hot enough, drop in the diced par boiled potatoes in batches, make sure the oil is not too hot or too cold while frying.
• Now, there are few things to keep in mind while frying the potatoes, let the potatoes form a outer layer by cooking on high flame initially for a couple of minutes, further reduce the heat and continue to cook on medium flame slowly until crisp & golden brown in colour. once fried remove the crispy potatoes in a mixing bowl and sprinkle some salt, toss well so the potatoes coat well. Keep aside to serve it with different flavours. You can also have it at this stage with just tomato sauce.
• For hari chutney, add all the ingredients of the hari chutney in a grinding jar and grind to make a fine chutney. Keep aside to be used in making the classic aloo chaat.
• For tandoori marinade, take a mixing bowl, add mustard oil and Kashmiri red chilli powder, whisk well to bleed its natural red colour, further add the remaining ingredients in order and mix well. Smoke the marinade by placing the live charcoal in a bowl, drop some ghee and smoke for 2-3 minutes to impart the smoky flavour. Keep the marinade (sauce) aside to be used in making the tandoori aloo chaat.

Classic delhi style aloo chaat
Ingredients:
• Fried potatoes
• Red chilli powder
• Black salt
• Ginger (julienned)
• Green chillies (chopped)
• Fresh coriander (chopped)
• Lemon juice
• Green chutney
• Meethi chutney (Video Link - https://youtu.be/Jm59igYS5iY?t=257)
Method:
• In a mixing bowl, add the fried potatoes, and add all the ingredients in order, and mix well, and serve immediately, make sure to mix gently without damaging the potatoes. Garnish with some ginger juliennes and fresh coriander.

Tandoori aloo chaat
Ingredients:
• Fried potatoes
• Sliced onions
• Ginger (julienned)
• Green chillies (chopped)
• Tandoori marinade
• Fresh coriander (chopped)
• Fresh mint (chopped)
• Lemon juice
• Fresh cream
Method:
• In a mixing bowl, add the fried potatoes, and add all the ingredients in order, and mix well, and serve immediately, make sure to mix gently without damaging the potatoes. Garnish with onion rings, fresh cream and fresh coriander.

Chinese Schezwan aloo chaat
Ingredients:
• Fried potatoes
• Schezwan sauce (Video Link - https://youtu.be/APgEZJBdJE0)
• Ketchup
• Cabbage
• Capsicum
• Spring onions
• Salt to taste
• Black pepper a pinch
• Spring onion greens
Method:
• In a mixing bowl, add the fried potatoes, and add all the ingredients in order, and mix well, and serve immediately, make sure to mix gently without damaging the potatoes. Garnish with spring onion greens.

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