Aloo Tuk Chaat Ramadan Special

By Food Fusion · 60 min

Ingredients

Instructions

1. In a saucepan, add the dates and 1 cup water, bring to a boil, cover and cook on medium heat until soft (5-6 minutes).
2. Turn off the heat and blend smooth with a hand blender.
3. Add the powdered jaggery, salt, dried ginger powder, carom seeds and 1 cup water. Bring to a boil on medium heat and cook for 3-4 minutes.
4. In a bowl, mix the cornflour with 2 tbsp water until dissolved, then stir it into the chutney and cook until thickened.
5. Add the melon seeds, mix well and let the chutney cool.
6. In a blender, add the coriander, mint, garlic, green chillies, cumin, black salt, salt, bread, tamarind paste and ¼ cup water, and blend until smooth.
7. Add 1 tbsp salt to boiling water, then add the halved potatoes and cook on medium heat until 80% done (5-6 minutes). Drain, transfer to a bowl, cover and rest for 10 minutes.
8. Deep fry: heat oil in a wok and fry the boiled potatoes until golden brown. Air fry alternative: air fry at 180°C for 6-8 minutes.
9. Place a sheet of baking paper on a flat surface, put a fried potato on it, cover with another sheet and flatten with a patty press.
10. On a serving plate, layer the flattened potatoes with chaat masala, the green chutney, whisked yogurt, the sweet chutney, onion, tomato, chaat masala, crushed red chilli, chips or papri and fresh coriander.

Summarized from Food Fusion's video. Watch it for the details.

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