Recipe for Aloo Chaat – Savoury Potatoes with Mustard Seeds
This dish is very popular in much of Asia, particularly Singapore – where there is a large Indian community. This dish is often considered a starter to be served with puris or a snack dish often considered a travellers feast for a long journeys. It is also used as a filling for the popular dosai’s or other breads like parotha’s. We teach this recipe in our comprehensive Indian cookery classes
Serves 4-6
Ingredients:
1 lb (450g) Potatoes, such as Charlottes or jersey royals when in season.
1 small onions – finely chopped
2 tsp coriander seeds
2 tbsp oil
1 tsp brown mustard seeds
1 onion, finely chopped
½ tsp ground turmeric
½ green finger chilli – finely chopped
4 spring onions, finely sliced
Juice of 1 lemon
Handful of fresh coriander leaves
Sprinkle of dried red chilli flakes
½ tsp salt or to taste
Cooking Instructions:
Boil the potatoes whole in a large pot of salted water until cooked, but still firm when the point of a knife is inserted. Drain and, when cool enough to handle, peel or scrape and cut the potatoes into 1/2inch (1cm) cubes. Set aside.
Using a mortar and pestle, coarsely crush the coriander seeds. Heat the oil in a heavy pan over a medium- high heat. Add the mustard seeds and crushed coriander seeds. Fry for 30 seconds or so until the mustards seeds start to pop.
Add the onions for cook for a few minutes until just softening and beginning to turn brown, now add the turmeric, green chilli as well as the potatoes. Reduce the heat to low and stir well to combine the spices into the potatoes and onions. Season well with salt and black pepper.
Cook for a couple of minutes until hot and all the flavours have combined. Add the spring onions and lemon juice, and finish with a garnish of chopped coriander leaves. Taste to adjust the seasoning according and if the heat level is fairly mild you could add the red chilli flakes to garnish. Serve immediately. As always enjoy the fruits of your labour
Recipe by Kumud Gandhi – Founder of The Cooking Academy CookerySchools in Hertfordshire . For further information about our cookery classes please contact us on 01923 778880.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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