Aloo Chaat ( Punjabi Khana)
by Tarla Dalal
17 Jul 2012
This recipe has been viewed 92967 times
There’s hardly anyone who isn’t familiar with the delicious aloo chaat. It is a versatile dish that is prepared in many different ways by different people in various states. Here is punjab’s version of aloo chaat and in true punjabi style it uses loads of chaat masala, lemon juice, mint and coriander making it irresistible. An ideal snack to be served with tea or cocktails or as an accompaniment to a meal.
Aloo Chaat ( Punjabi Khana) recipe - How to make Aloo Chaat ( Punjabi Khana)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups boiled and peeled potato cubes
2 tbsp oil
1 tbsp roughly chopped green chillies
1/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
2 tsp chopped ginger (adrak)
2 tsp chaat masala
1 tbsp lemon juice
salt to taste
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
- Method
- Heat the oil in a broad non-stick pan, add the potatoes and cook on a medium flame for 4 to 5 minutes or till they turn light golden brown in colour. Keep aside.
- Combine the green chillies, coriander, mint leaves and ginger in a mixer and blend to a smooth paste using little water.
- Transfer the paste into a deep bowl, add all the remaining ingredients and toss gently.
- Serve immediately garnished with coriander.
Nutrient values per serving
| Energy | 212 cal |
| Protein | 2.5 g |
| Carbohydrates | 33.2 g |
| Fiber | 2.7 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 237.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 29.8 mg |
| Folic Acid | 28 mcg |
| Calcium | 26.3 mg |
| Iron | 1 mg |
| Magnesium | 45.8 mg |
| Phosphorus | 60.1 mg |
| Sodium | 155.1 mg |
| Potassium | 376.1 mg |
| Zinc | 0.8 mg |
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