Chatpata Aloo Fry
Chatpata Aloo Fry is a spicy and tangy North Indian-style potato dish made with boiled potatoes tossed in aromatic spices like cumin, coriander, red chili powder, and chaat masala. Crisped to perfection in oil, it offers a flavorful kick, making it a perfect side dish or a quick snack with tea.
Ingredients
- Oil – 5tbsp
- Heeng – ¼ tsp
- Dry red chilli – 3nos
- Cumin – 2tsp
- Mustard seeds – 2tsp
- Onion chopped – ½ cup
- Garlic chopped – 1tbsp
- Ginger chopped – 1tbsp
- Potato (diced, raw) – 4cups
- Black salt – 1tsp
- Salt – to taste
- Turmeric – ½ tsp
- Chilli powder – 1 tsp
- Coriander powder – 1½ tbsp
- Amachur – ½ tbsp
- Chaat masala – ½ tbsp
- Kasoori Methi – 1tbsp
- Coriander Chopped – 1tbsp
Instructions
- In a bowl, add all the spices in spice mix list and mix them very well.
- Boil the Potatoes.
- Peel and chop the potatoes in big chunks and keep it in a big bowl.
- Sprinkle the spice mix on the potatoes.
- Gently toss them to get the potatoes evenly coated with spices.
- Rest Potatoes for 30 minutes after adding the spice mix.
- Now take a deep pan and set the stove to medium heat.
- Add 2 Tbsp Ghee in it.
- Once the Ghee is hot added Hing, Asafoetida and Bay leaves to it. Cook for 2 minutes.
- Now add strained yogurt.
- Cook it for 5 to 6 minutes. Yogurt should be properly cooked.
- Now add the seasoned Potatoes to the pan and mix them so that they get coated with the yogurt mix.
- Cover the pan with a lid and turn the flame to low.
- Cook for 5 mins on low.
Notes
Tips while buying potato & how to store potatoes properly.
- Store potatoes in a cool, well-ventilated place.
- Colder temperatures such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discolouration when cooked.
- Avoid areas that reach high temperatures or receive too much sunlight. Always in a cool dark place away from dirt sunlight.
- Perforated plastic bags and paper bags offer the best environment for extending shelf-life
- Don’t wash potatoes before storing. Dampness promotes early spoilage.
- Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.
- If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
- Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
- Cut the sprouts away before cooking or eating the potato.
Tried this recipe?Let us know how it was!