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Khatte Aloo | Chatpata Laal Batata Mumbai Style Recipe | चटपटे खट्टे आलू | Chef Sanjyot Keer
Ingredients
- Potato
- Oil2 tbsp
- Cumin · powder½ tsp + a pinch
- Mustard seed½ tsp
- Curry20 nos
- Chili pepper2 nos + 5–6 nos
- Garlic · paste2 tbsp + 2 cloves
- Tamarind7 tsp
- Sugara pinch
- Turmeric · powder¼ tsp
- Chili powder1 tbsp
- Garam masala¼ tsp
- Black salta pinch
- Chaat masalaa pinch
- Saltto taste
- Cilantroa handful + 1 cup
- Pavas needed
- Mint½ cups
- Ginger1 inch
- Jaggery1 tsp
Instructions
- Peel the boiled potatoes and cut them into large quarters.
- Heat the oil in a frying pan over high heat.
- Add the cumin and mustard seeds and let them crackle. Then add the curry leaves, sliced green chilli and ginger garlic paste, and cook over high heat for 1-2 minutes, stirring.
- Add the tamarind pulp, sugar and a splash of hot water. Cook for 3-4 minutes, until the raw smell of the tamarind goes away.
- Lower the heat and add all the powdered spices, the salt and a splash of hot water. Stir well, then cook over high heat until the oil separates out.
- Add the potato pieces and coat them well with the masala. Taste, adjust the salt if needed, and stir in the fresh coriander.
Summarized from Your Food Lab's video. Watch it for the details.
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