Delhi Aloo Chaat

1. 1

   Chop the boiled potatoes into cubes. Deep-fry the potatoes in oil in a wok or dutch oven until golden brown and well cooked. Drain potatoes on a paper towel.

2. 2

   In a frying pan heated to sizzling, quickly saute the cumin powder, chaat masala and cayenne powder for 30 seconds. Place the spices in a large bowl and add the the fried potatoes, along with the salt, and mix thoroughly.

3. 3

   Add tamarind chutney and mint chutney and combine throughly. Garnish with fresh coriander leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.