Aloo tuk Chaat

Hello!!!  Today am posting a recipe that is loaded with flavours.  A nice sweet, tangy and spicy starter.  It is a dish that I had eaten ages ago at a restaurant.  I have tried to recreate the dish, with what I could gather from the taste that this wonderful dish had.  Nice starter to serve your family or when you have guests over.  As the name goes it is aloo (potato) preparation.  So here goes my take on the aloo tuk chaat.  Yum is the word that comes to my mind when I make this.

INGREDIENTS:

Small/baby potatoes	10 nos
Onion	1 medium (finely chopped)
Green chillies	1 big or 2 small
Ginger	1 inch (finely chopped)
Tamarind & date chutney	1/4 cup
Water	1/8 cup
Salt	1 tsp
Coriander & cumin powder	1/2 tsp
Chilli powder	1/2 tsp
Coriander leaves	A few to garnish
Oil	2 tbsp (To sauté the potato)
Oil	2 tbsp

METHOD:

1.       Wash the potatoes well under running water.  Blanch the potatoes until almost cooked.

2.       While they are getting blanched, chop the onions, green chillies and ginger very fine.

3.       Once the potatoes are done, give each potato a very light mash with your finger or thumb.  (Do not peel.  Leave the skin on the potato)

4.       In a pan take about 2 tbsp of oil and let it heat up.  On a medium flame sauté the potatoes until they get a light golden brown colour.  Remove them on a kitchen towel or kitchen paper.

5.       In the same pan add another 2 tbsp oil.  Add the finely chopped onions, (leaving about a tbsp of onions to garnish).  Sauté for a second and add the ginger and green chillies.  Sauté again for a second (do not sauté for more than the time mentioned.  The onions, ginger and chillies should maintain their texture and crunch).

6.       Add in the date and tamarind chutney.  Mix well.  Add water and once you see small bubbles forming at the sides add in the potatoes and mix well, so as to coat the potatoes with the tamarind and onion mixture.

7.       Let it heat up for just about five minutes.  Switch off the flame.

8.       Garnish with coriander leaves and finely chopped onions that we had saved up.  Serve hot and enjoy.

NOTES:

1.       I have blanched the potatoes till they almost cooked and shallow fried them/sautéed them in 2 tbsp of oil.  You could blanch them for about 10 minutes and then deep fry them till golden and crisp.

2.       I think it's alright not to worry about the calories once in a while, if so, then go ahead and fry the potatoes.  The taste of the dish will be just great.

All in all, a great starter to have when you have guests over or just to treat your family….  Don’t forget to let me know how you all liked this easy peasy dish.