4 oz. Yogurt, plain (thinned with water to sauce consistency as required)
2 oz. Aloo Bhujia (spiced fried potato noodles, also called Sev)
1 oz. Cilantro, freshly chopped
1 oz. Mint, freshly chopped
1 oz. Tomato, Roma, seeded and chopped
1 oz. Red Onion, chopped
1 Tablespoon Chaat Masala
Coriander Chutney
2 cups Cilantro, fresh
1 cup Mint, fresh
3 medium Serrano Chilies, fresh, deseeded
2 Garlic Cloves, fresh
1'' piece Ginger, fresh, peeled
¼ teaspoon Cumin, toasted
1 teaspoon Tamarind Paste
½ teaspoon Chaat Masala
¼ teaspoon Black Salt
Ice water as needed
Tamarind Chutney
1 cup Dates, Medjool
1 cup Tamarind Paste
½ cup Jaggery Sugary
1 Tablespoon Kashmiri Chili Powder
1 teaspoon Cumin, toasted
½ teaspoon Black Salt
1 teaspoon Ginger, dry
3 cups Water
Preparation
Prep Time: 30min | Cook Time: 25min
Chaat Street Fries Build
Deep fry the potatoes crisp per instructions.
Place portions of fries (4-5 oz) in serving piece (boat or cone or?) and randomly top (splash spoonfuls) the fries with tamarind and coriander chutneys as well as yogurt followed by the chopped tomatoes and onion, then the fresh herbs and lastly the Aloo Bhujia followed by the Masala Chat.
Serve!
Coriander Chutney
Mix all ingredients in a blender adding only enough ice water to achieve spin and resulting in smooth, spoonable sauce. Check for spice and heat and seasoning. It should be bright green. Can be held covered airtight for 3 days though may begin to discolor.
Tamarind Chutney
Place Dates and water in saucepot and heat over medium heat approx 15 minutes until dates are softened. Add all other ingredients and cook an additional 10 minutes.
Place contents in blender and puree until fully smooth. Pass through sieve pressing on solids to extract moisture. Discard solids and taste sauce, adjusting seasoning as required. Chill. It can be held chilled of for 7 days or more.
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