Dhaniyewale Aloo- A chaat speciality from North India
Recipe for Dhaniyewale aloo Chaat . Dhaniyewale aloo chaat is a speciality of Kanpur.
| Servings | Prep Time |
| 4serving | 20minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1/2kilogram potatoBoiled
- 1cup mint leaves
- 2Cups coriander leaves
- 1/4Cup curdThick
- 1 – 2 green chilli
- 1 Lemon Tamarindsize
- 1.5teaspoons cuminRoasted Powder
- 1/2teaspoon saltBlack
- To Taste salt
- lemon juice( Optional)
Instructions
- Peal the boiled potatoes and cut them into 1″ cubes. I prefer to use baby potatoes.
- Soak tamarind in warm water for 30 minutes and take out the pulp.
- Grind Mint Leaves, coriander, Curd, Green Chilli, Roasted Cumin Powder, Black salt & Tamarind pulp into a thick paste.
- Toss potatoes in the paste, add lemon if you want the chaat to be more sour.
- Prepare the chaat in advance and keep it in the fridge, preferably for fours hours before serving it cold.
Recipe Notes
If you like the recipe please show your support by clicking on the little heart below and if you would like to get notified whenever I post something new, please follow the blog. You will also find us on Facebook, Pinterest & Twitter
I would love to hear from you on how the recipe turned out for you, please leave a comment and rate it.
