Aloo handi chaat

Name: Aloo handi chaat
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 180 grams Black chickpeas; 750 grams Potatoes; As required Water for boiling; 350 millilitres Tamarind extract; 2 tbsp Sugar; 1/2 tbsp Black salt; As per taste Salt; 1/2 tbsp Cumin powder; 1 tbsp Dry mango powder; 1 tbsp Chaat masala; 1 tbsp Red chilli; 1 Onion, copped; 1 Tomato, chopped; 1 cup Curd; As required Sev; Handful coriander leaves

Rupa Kodwani @Ahanu13

Akola

#WPM

Rupa Kodwani @Ahanu13

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Ingredients

2-3 servings

180 gramsBlack chickpeas
750 gramsPotatoes
As required Water for boiling
350 millilitresTamarind extract
2 tbspSugar
1/2 tbspBlack salt
As per taste Salt
1/2 tbspCumin powder
1 tbspDry mango powder
1 tbspChaat masala
1 tbspRed chilli
1Onion, copped
1Tomato, chopped
1 cupCurd
As required Sev
Handful coriander leaves

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Steps

1

In a bowl add black chickpeas,water and soak for over night.
2

Take a pressure cooker add water,salt soaked chickpeas and cover it with lid. Cook until you here 5-6 whistles.
3

Take another pressure cooker add potatoes, water and salt cover it with lid. Cook until you here 3 whistles.
4

Peel the potatoes and keep aside.
5

Take a pan, add tamarind extract and stir well. Add 2 tbsp sugar and mix it well. Bring it to a boil then add 1/4 tbsp black salt, 1/4 tbsp salt, 1/2 tbsp cumin powder, 1/2 tbsp dry mango powder, 1/2 tbsp Chaat masala, 1/2 tbsp red chilli powder and mix it well. Bring it to boil. Keep it a side for cool.
6

Take the boiled potato and cut it's sides. Now, scoop out the potato to make a bowl of it. (see photo)
7

Sprinkle some roasted cumin powder on it. Fill it halfway with prepared Tamarind chutney, fill the other half with boiled chickpeas. (Your choice of sprouts)
8

Add some onions and tomato on top of it. Top with a little bit of Tamarind chutney and curd. Sprinkle salt and roasted cumin powder on it.
9

Garnish with coriander and sev.
10

Serve.