The Ultimate Indian Street Food

Name: The Ultimate Indian Street Food
Yield: 1
Ingredients: Potatoes; Sunflower oil; Salt; Cumin powder; Red chili powder; Chaat masala; Tamarind sauce; Coriander and mint chutney; Yogurt; Lime juice; Red onion; Aloo bhujia; Pomegranate seeds; Coriander; Chilli; Puffed rice; Potatoes; Peanuts; Aloo bhujia; Salt; Red chili powder; Chaat masala; Ginger; Chilli; Tomatoes; Red onion; Pomegranate seeds; Coriander; Lime juice; Coriander and mint chutney

08 Mar 2021

Monica Haldar

Writer

Difficulty

Medium

Ingredients

Potatoes: 2 medium, skin on, cut into chunks, parboiled

Sunflower oil

Salt: a pinch

Cumin powder: ¾ tsp roasted

Red chili powder: ¼ tsp

Chaat masala: 1 heaped tsp

Tamarind sauce: 4 tbsp

Coriander and mint chutney: 2 tbsp

Yogurt: 2 tbsp (diluted to pouring consistency)

Lime juice: Juice of ¼ lime

Red onion: 1 tbsp, finely diced

Aloo bhujia: 2tbsp

Pomegranate seeds: 2 tbsp

Coriander: Handful fresh, finely chopped

Chilli: Fresh, finely chopped

Puffed rice: 1 cup (15g), lightly toasted on a dry pan for 2-3 minutes

Potatoes: 1 medium (150g), boiled and peeled, cut into bite size chunks

Peanuts: 1 tbsp roasted

Aloo bhujia: 3-4 tbsp or Bombay mix

Salt: ¼ tsp or according to taste

Red chili powder: ¼ tsp

Chaat masala: 1 tsp

Ginger: 1”, very finely diced

Chilli: ½ finely chopped

Tomatoes: 1 medium, (de-seeded), finely diced

Red onion: 2-3 tbsp, finely diced

Pomegranate seeds: 2 tbsp

Coriander: Handful fresh, finely chopped

Lime juice: Juice of ½

Coriander and mint chutney: 2 tbsp

Tamarind sauce: 4 tbsp, sweet

Learn how to cook aloo chaat and bhel chaat with Monica Haldar.

Method

01.

For the aloo chaat

Heat 4-5cm of oil in a small saucepan or wok. Once hot, carefully add the chunks of potatoes into the oil and cook on a medium temperature. Keep them moving and cook until crisp and golden (this should take around 5-6 minutes).

Once crisp, remove the potatoes from the oil using a slotted spoon and place into a mixing bowl.

02.

While the potatoes are hot, add salt, roasted cumin powder, chilli powder, chaat masala, coriander mint chutney and tamarind chutney.

03.

Mix well and transfer into your serving dish. Finish with a drizzle of yoghurt, a sprinkle of onions, potato sev, fresh coriander, pomegranate coriander and mint. Enjoy immediately.

04.

For the bhel chaat

Mix all of the dry ingredients together in a bowl. Now add the wet ingredients and mix. Check for salt/sweetness/chilli and adjust accordingly.

05.

Serve immediately and garnish with more Aloo Bhujia (sev), pomegranate seeds and fresh coriander.

You can also watch Monica making bread in the video tutorial below:

Monica Haldar

08 Mar 2021

The Expert

Ten years ago, Monica Haldar opened a pop-up restaurant in her Manchester family home with the idea of serving authentic Indian cuisine from the heart, giving rise to The Spice Club.

Two cooking schools, an online cooking course, a product range and a new cooking series on Fine Dining Lovers later, Monica's love of Indian cookery has inspired a global following.

Monica has also recently launched SHIKSHAK – an online Indian cookery school, born out of the desire to connect people through cooking during the pandemic.

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