A mouthwatering chaat made with fried potatoes and chickpeas topped with yogurt, mint and tamarind chutney and pomegranate pearls.I have always wanted to make Dahi Aloo Chaat, a variation of Delhi style Aloo chaat since forever but could not ever find time to do it. So when I saw the theme street food I made sure to include this chaat in the list and added some crispy chickpeas for additional crunch and taste.
Ingredients6 medium potatoes
1 cup chickpeas, canned or cooked
1 teaspoon oil
1/2 teaspoon salt
1/2 teaspoon red chilly powder
oil for frying
For Toppings
1 cup yogurt, whisked
mint chutney as required
tamarind chutney as required
1/2 cup pomegranate pearls
1/2 cup besan sev
2 teaspoon chaat masala
Method
Make Potatoes* Wash and cut potatoes into cubes or desired shapes. Heat oil for frying in a pan on medium heat.
* Deep fry the potatoes on low medium heat until golden and crispy from both sides.
* Drain on paper towel and set aside.
Make Chikpeas
* Heat oil in a pan and add the chickpeas.
* Stir in salt and chili powder and cook until slightly roasted.
Assembling* Arrange fried potatoes on four plates. Sprinkle with some chickpeas.
* Add a generous amount of yogurt. Drizzle desired amounts of mint chutney and tamarind chutney.
* Sprinkle pomegranate pearls, besan sev, and chaat masala.
* Serve immediately and enjoy.