Aloo Kand Chaat ( Microwave Recipe)
by Tarla Dalal
20 Aug 2010
This recipe has been viewed 74770 times
Potato and yam cubes tossed in a chatpata masala make a tongue-tickling starter. Adding a teaspoon of water while cooking the potatoes and yam helps to prevent the vegetables from dehydrating in the microwave.
Aloo Kand Chaat ( Microwave Recipe) recipe - How to make Aloo Kand Chaat ( Microwave Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup potatoes peeled and cubed
1 cup purple yam (kand) , peeled and cubed
1/4 cup chopped onions
1/4 cup chopped coriander (dhania)
2 tbsp chopped mint leaves (phudina)
1 tsp butter
To Be Mixed Together Into A Masala
1/2 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1/2 tsp dried mango powder (amchur) (amchur)
1/2 tsp black salt (sanchal)
1/2 tsp sugar
salt to taste
Method
- Main procedure
- Combine the potatoes, kand and butter in a bowl, add 1teaspoon of water and mix well and microwave on high for 6 minutes, stirring once in between after 3 minutes.
- Add the onions, coriander, mint and the mixed masala and mix well.
Nutrient values per serving
| Energy | 95 cal |
| Protein | 1.5 g |
| Carbohydrates | 20.7 g |
| Fiber | 2.4 g |
| Fat | 0.7 g |
| Cholesterol | 1.9 mg |
| Vitamin A | 195.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 12 mg |
| Folic Acid | 17.5 mcg |
| Calcium | 26.1 mg |
| Iron | 1 mg |
| Magnesium | 17.9 mg |
| Phosphorus | 36.8 mg |
| Sodium | 15.6 mg |
| Potassium | 209.1 mg |
| Zinc | 0.4 mg |
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