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Learn how to cook aloo chaat and bhel chaat with Monica Haldar.
08 March, 2021
serves for
2
ingredients
Aloo Chaat
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
To garnish
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
Bhel Chaat
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
Wet ingredients
Lime juice
Juice of ½
Coriander and mint chutney
2 tbsp
Tamarind sauce
4 tbsp, sweet
Monica Haldar, presenter and food writer, founded the acclaimed Indian pop-up restaurant and cookery school The Spice Club, as well as the online cookery school Shikshak.
She is the host of Fine Dining Lovers' Secrets of Indian Cooking series, and an authority on authentic Indian food (with a little help from her mother).
Learn how to cook aloo chaat and bhel chaat with her recipe steps.
See Monica's Indian Pantry 101: a list of ingredients you'll need to master Indian cooking.
You can also watch Monica making bread in the video tutorial below:
Step 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.
Step 02
While the potatoes are hot, add salt, roasted cumin powder, chilli powder, chaat masala, coriander mint chutney and tamarind chutney.
Step 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.
Step 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.
Step 05
Serve immediately and garnish with more Aloo Bhujia (sev), pomegranate seeds and fresh coriander.
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