Learn how to cook aloo chaat and bhel chaat with Monica Haldar.
Monica Haldar, presenter and food writer, founded the acclaimed Indian pop-up restaurant and cookery school The Spice Club, as well as the online cookery school Shikshak.
She is the host of Fine Dining Lovers' Secrets of Indian Cooking series, and an authority on authentic Indian food (with a little help from her mother).
Learn how to cook aloo chaat and bhel chaat with her recipe steps.
See Monica's Indian Pantry 101: a list of ingredients you'll need to master Indian cooking.
You can also watch Monica making bread in the video tutorial below:
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.
While the potatoes are hot, add salt, roasted cumin powder, chilli powder, chaat masala, coriander mint chutney and tamarind chutney.
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.
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.
Serve immediately and garnish with more Aloo Bhujia (sev), pomegranate seeds and fresh coriander.
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