Aloo Chaat is a delectable dish ideal to serve as a starter or evening snack. The goodness of potato with spices as a snack is made in different ways, this is from Bengali cuisine.

When potatoes and chaat combine, it has to be something nice, isn’t it?  A toast to all the potato lovers, I join your bandwagon in this, potatoes are versatile and handy. They can be made into tasty snacks as Aloo 65 or a stir fry to serve with roti as Aloo Matar. Veg Jadoh is flavoursome and Aloo Matar Paratha is everyone’s favourite.

About the West Bengal Cuisine:

The Bengali cuisine is flavoursome and has a huge spread of confectionaries and desserts. The main course  uses some rare spices that add a taste to the dish. Panch phoran is one such mix that is used in many dishes.

The Bengali cuisine has four varied type of dishes, charbya (food that is chewed), chosya (food that is sucked), lehya (food that is licked) and peya ( liquid ones). The wide range of milk based sweets, delicious snacks such as golgappa and the various lip smacking dishes from both the vegetarian and non vegetarian, makes it one of the most sought cuisine. Ghugni chaat is a popular and filling snack from this cuisine. The rice kheer from Bengali cuisine is utterly delicious and ideal for any festival.

About the Shhhh Cooking Secretly group

Well, Shhhh Cooking Secretly Challenge group has reached the last state and it has been a great experience cooking and learning many new culinary skills. It’s a group where we have visited one state each month, partners are assigned and we exchange two ingredients and prepare a dish. Later the members of the group, try to guess them. For this month, I was paired with Sujata Roy of www.batterupwithsujata.com She has a wonderful collection of bengali dishes on her blog, do check them out. The secret ingredients  given to me are  tamarind pulp and bengal gram  and I have prepared this lip smacking delicious aloo chaat. I gave Sujata, mustard and kalonji and she prepared  a tasty curry, Chanar Shorshe Jhal

Aloo Chaat | Bengali Cuisine

Ingredients:

• 4 potato
• 1 onion
• 2 tomato
• 1 tablespoon bengal gram
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon chaat masala
• 1 teaspoon tamarind puree
• lemon juice
• coriander for garnishing

Method:

1. Soak the chana dal for sometime.
2. Cook the chana dal and potatoes together al dente.
3. Cut the onion finely.
4. Chop the tomatoes into small pieces.
5. Let the pressure release by itself. Peel the skin and cut them into cubes.
6. Put the cubes in a bowl.
7. Add onion pieces.
8. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
9. Put the tamarind pulp.
10. Mix all the ingredients together.
11. Finally add tomato and garnish with coriander and lemon juice.
12. Serve immediately.

Take a tip:

Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

Pin Aloo Chaat for later:

Aloo Chaat

If you have liked this post, do share it with family and friends. Do leave a comment, and if you ever make this dish, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook.

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