You can also watch Monica making bread in the video tutorial below:
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The Ultimate Indian Street Food
Potatoes: 2 medium, skin on, cut into chunks, parboiled
Sunflower oil
Salt: a pinch
Cumin powder: ¾ tsp roasted
Red chili powder: ¼ tsp
Chaat masala: 1 heaped tsp
Tamarind sauce: 4 tbsp
Coriander and mint chutney: 2 tbsp
Yogurt: 2 tbsp (diluted to pouring consistency)
Lime juice: Juice of ¼ lime
Red onion: 1 tbsp, finely diced
Aloo bhujia: 2tbsp
Pomegranate seeds: 2 tbsp
Coriander: Handful fresh, finely chopped
Chilli: Fresh, finely chopped
Puffed rice: 1 cup (15g), lightly toasted on a dry pan for 2-3 minutes
Potatoes: 1 medium (150g), boiled and peeled, cut into bite size chunks
Peanuts: 1 tbsp roasted
Aloo bhujia: 3-4 tbsp or Bombay mix
Salt: ¼ tsp or according to taste
Red chili powder: ¼ tsp
Chaat masala: 1 tsp
Ginger: 1”, very finely diced
Chilli: ½ finely chopped
Tomatoes: 1 medium, (de-seeded), finely diced
Red onion: 2-3 tbsp, finely diced
Pomegranate seeds: 2 tbsp
Coriander: Handful fresh, finely chopped
Lime juice: Juice of ½
Coriander and mint chutney: 2 tbsp
Tamarind sauce: 4 tbsp, sweet
Learn how to cook aloo chaat and bhel chaat with Monica Haldar.
Heat 4-5cm of oil in a small saucepan or wok. Once hot, carefully add the chunks of potatoes into the oil and cook on a medium temperature. Keep them moving and cook until crisp and golden (this should take around 5-6 minutes).
Once crisp, remove the potatoes from the oil using a slotted spoon and place into a mixing bowl.
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While the potatoes are hot, add salt, roasted cumin powder, chilli powder, chaat masala, coriander mint chutney and tamarind chutney.
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Mix well and transfer into your serving dish. Finish with a drizzle of yoghurt, a sprinkle of onions, potato sev, fresh coriander, pomegranate coriander and mint. Enjoy immediately.
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Mix all of the dry ingredients together in a bowl. Now add the wet ingredients and mix. Check for salt/sweetness/chilli and adjust accordingly.
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Serve immediately and garnish with more Aloo Bhujia (sev), pomegranate seeds and fresh coriander.
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