Hash Brown Chaat
A little twist to our favourite spicy, tangy Chaat is by using it as a topping for a crisp and delicious Hash Brown!
Hash Brown Chaat
A little twist to our favourite spicy, tangy Chaat is by using it as a topping for a crisp and delicious Hash Brown!
Cooking Instructions
- 1
For Hash Browns: In a bowl of 2 cups cold water blanch 2 medium sized potatoes finely grated for 15 minutes
- 2
Squeeze the water from potatoes to remove all starch using a muslin cloth
- 3
Melt 1 tbspn butter and shallow fry the potatoes on Low heat for 5 minutes
- 4
Avoid overcooking the potatoes and switch off stove and let cool completely
- 5
Add 4-5 finely chopped garlic, 1 tbs red paprika, black pepper crushed and salt to taste and mix
- 6
Next add 1 tbsp rice, corn & all purpose flour each and mix well
- 7
On a greased flat surface mix all the ingredients well with hand preferably
- 8
Align the dough in thick rectangular shape and let it set for 10 minutes
- 9
Cut the potato dough into desired shapes
- 10
Shallow fry the potato dough using 2 tbsp oil till each side is golden brown. Don’t over fry.
- 11
Meanwhile for the Chaat:combine 50 gm cooked black eyed beans,1 small onion, tomato diced,salt,2 tbs coriander leaves
- 12
Rest the fried hash browns on a kitchen napkin to drain excess oil for few minutes
- 13
Serve hash brown chaat topped with bean mix,1 tsp hot green & tamarind chutneys
- 14
Additionally, add 1 tsp beaten yogurt and a pinch of salt for taste.
- 15
Enjoy the yummy hash brown fusion chaat!
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