Cooking Up Dreams – Sagar’s Aloo Chaat Recipe

This month, we’re checking back in with Recruitment Solvers’ ambassador Sagar Massey.

Busy achieving his dreams in the UK, Sagar has shared with us his his latest Aloo Chaat recipe.

Potato Chaat

Potatoes

• 1kg Potatoes
• Salt to taste
• 3ltr water to boil
• 2ltr veg oil for frying

Tamarind and Date Chutney

• 100g Tamarind Pulp
• 1ltr Water
• 1 Dry Red chilli, deseeded & soaked
• 100g Jaggery
• 30g Dates, seedless
• Salt to taste
• 2g Asafoetida
• 2g Fennel Seeds

For the Mint & Coriander Chutney

• 20g coriander leaves
• 10g fresh mint leaves
• 5g ginger
• 2 spicy green chillies
• 1g black salt
• ½ lemon juice
• 30ml water

For the Sweetened Yogurt

• 200g Yogurt Greek Style
• 20g Sugar
• 1g Black Salt

For the Garnish

• 1 Pomegranate seed

Method

Tamarind & Date Chutney

Put everything in a pot and reduce it to a light coat on back of the spoon or light syrupy consistency. Cool the mix down and pass through colander and chill it before use.

Mint & Coriander Chutney

Put everything in a blender and blend it until smooth.

Sweetened Yogurt

Mix all together in a bowl and chill it.

Potatoes

Peel the Potatoes and cut them potatoes into 1inch cubes and keep them in the cold water to avoid discolouring. Put a pot of water on high heat and put loads of salt in it until the water tastes salty, bring the water to boil and put the potato cubes in it and cook them for 3 mins on medium heat.

After 3 minutes drain the potatoes into a colander and chill them in the fridge at least 2 hours. Now heat the oil to 160o C and carefully fry the potatoes in the oil until potatoes are soft, once soft take them out and set them aside and heat the oil to 190oC and fry the potatoes for 30-40 seconds or until crispy and take them out and season them chaat masala and salt.

To Plate

In a small bowl put hand full of fried potatoes to follow 2 tablespoons of yoghurt, 2 teaspoons of tamarind sauce, some coriander chutney and finish with pomegranate seeds.