How to Make Indian Aloo Kachalu Chaat Asian Cooking Recipe Cuisine

India Aloo Kachalu Chaat (Potato Chaat)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

1-inch (2½-cm) piece fresh ginger, cut into thin strips

1½ tablespoons freshly squeezed lemon juice

½ teaspoon table salt

1 large ripe banana

2 medium potatoes, boiled, peeled, and cut into 1-inch (2½-cm) cubes

1 large sweet potato, boiled, peeled, and cut into 1-inch (2½-cm) 
cubes

1 teaspoon tamarind pulp

2 green chiles, stemmed and minced

1 teaspoon chaat masala

¼ cup (40 grams) fresh pomegranate arils

2 tablespoons chopped fresh cilantro

For Chaat Masala (makes 1/4 cup):

¼ cup (20 grams) coriander seeds

2 teaspoons cumin seeds

1 teaspoon ajwain

2 or 3 dried red chiles, stemmed

3 tablespoons black salt

½ teaspoon citric acid

1 teaspoon amchur (dried mango powder)

1 tablespoon table salt

1 teaspoon ground black pepper


Directions:

For Chaat Masala:

Place a small nonstick sauté pan over medium heat. Add the coriander and dry-roast until lightly browned and fragrant. Transfer to a bowl.

One spice at a time, dry-roast the cumin and ajwain, and add them to the coriander. Stir and set aside to cool completely.

Transfer to a spice grinder. Add the chiles, black salt, citric acid, amchur, table salt, and pepper. Grind to a fine powder. Store in an airtight container.

For Potato Chaat:

Put the ginger in a small bowl, add ½ teaspoon of the lemon juice and a pinch of the salt, and set aside in the refrigerator.

Peel and cut the banana into 1-inch (2½-cm) pieces. Put them in a large bowl and drizzle with 1 teaspoon of the lemon juice.

Add the potatoes and sweet potato, the remaining 1 tablespoon lemon juice, the tamarind pulp, chiles, chaat masala, the remaining salt, the pomegranate arils, and cilantro. Toss gently to combine.


Serve garnished with the ginger.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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