Aloo Chat 1

Ingredients

• 1/2 kg Boiled potato (small, similar in size)
• 1 cup Thick curd
• Chat masala powder (as needed)
• 2 Green chili (for the coriander chutney, to grind)
• 1/2 Teaspoon Salt (for the coriander chutney, to grind)
• 1 bunch Coriander leaves (for the coriander chutney, to grind)
• 1/2 cup Thin tamarind extract (for the sweet-and-tangy sauce)
• 1 Tablespoon Coriander powder (for the sweet-and-tangy sauce)
• 1/4 cup Sugar or jaggery (for the sweet-and-tangy sauce)
• Salt, chili powder (for the sweet-and-tangy sauce, as needed)
• 1 Teaspoon Roasted cumin powder (for the sweet-and-tangy sauce)

Instructions

1. Buy small potatoes, all similar in size.
2. Boil, peel, and cut them in half through the middle.
3. Spread a little coriander chutney on the cut side and press the two halves back together.
4. Whisk fresh, non-sour curd and mix in a little salt and sugar.
5. Boil the tamarind extract well for a while until the raw smell is gone, then mix in salt, chili powder, and grated jaggery. Just before removing from heat, mix in the coriander and cumin powder.
6. Arrange the potatoes decoratively on a plate.
7. Pour the sweet-and-tangy sauce over them, then pour the whisked curd on top.
8. Sprinkle a little chat masala powder on top and serve immediately.