Nothing beats some fresh refreshing snacks from your kitchen. Especially the ones that are brought from Kolkata, WB. okay, let’s be more clear, Baby Potatoes are almost easily available in any city market but in my village where I stay, they are literally farm produced in tons so I get them for free and nothing beats the taste of a home-grown vegetable, does it? So I begged my mom to carry some fresh home-grown baby potatoes in her luggage this time so I could make this amazing quick snack-recipe & enjoy them in Mumbai and that’s what we did!
Obviously you can make this snack recipe with any normal size potatoes chopped into medium pieces but as I said earlier baby potatoes taste way more better & delicious with this recipe & I really really wanted to try this simple yet quick Aloo Chatpate snack recipe with this cute little baby potatoes. So here we go!
Aloo Chatpate Masala Ingredients: (to be dry roasted)
| Items | Quantity |
| Coriander Seeds (Dhanya) | 1 tsp |
| Cumin Seeds (jeera) | 1/2 tsp |
| Fennel Seeds (Saunf) | 1/2 tsp |
| Black Peppercorns | 1/2 tsp |
| Dry Red Chilies | 2-3 |
Other Ingredients:
| Items | Quantity |
| Baby Potatoes (boiled & peeled) | 15 pieces |
| Hing | 2 pinches |
| Saunf (Fennel Seeds) | 1/2 tsp |
| Nigella Seeds (Kalonji) | 1/2 tsp |
| Garlic (chopped) | 1 tbsp |
| Red Chili Powder | 1 tsp |
| Dry Mango Powder (Amchoor) | 1 tsp |
| Chaat Masala | 1 tsp |
| Aloo Chaat Masala (as prepared earlier) | 3 tsp |
| Coriander Leaves (chopped) | 3 tbsp |
| White Sesame Seeds | 1 tsp |
| Sugar | 1/2 tsp |
| Ghee | 2 tbsp |
| Olive Oil | 2 tbsp |
Preparation:
- Step 1: To make the ‘Aloo Chaat Masala’ add the above listed ingredients in a pan. Dry Roast 2-3 minutes on low heat. Keep Stirring until it starts changing color. Turn off the flame and let it cool.
- Step 2: Transfer the roasted Spice Mix in a grinder. Coarse grind & Set aside. Aloo Chaat Masala is ready.
- Step 3: Pressure cook the baby potatoes with 1 whistle. Do add 1 tsp salt in the water for easy peeling of the boiled potatoes.
- Step 4: Switch off and allow the pressure to release on it’s own.
- Step 5: Drain the water in a colander/strainer and run cold water on it. Allow the water to drain completely before peeling.
How To Cook:
Step 1: Heat the oil & ghee in a pan, add the boiled and peeled baby potatoes. Sprinkle 1 tsp salt. Fry on medium-high heat. Keep Stirring to avoid sticking. Toss & turn to evenly cook on both sides till they are light golden. Remove and set aside.
Step 2: In the same pan, add oil/ghee (if needed), add Hing, Kalonji (Nigella Seeds) , Saunf (Fennel Seeds) and chopped garlic.
Step 3: Mix and fry on low-medium heat for 1-2 mins and then add the fried potatoes. Give a mix on low heat for a minute and then add red chili powder, dry mango powder, chaat masala and 3 tsp of the aloo chaat masala powder as prepared earlier.
Step 4: Add a splash of water (5-6 tbsp) to prevent the spices from burning. Gently mix to coat the masala with the baby potatoes evenly.
Step 5: Mix and fry on low heat for 3-4 mins.
Step 6: Turn off the flame, Garnish with white sesame seeds, chopped coriander leaves & 1/2 tsp sugar. Give a mix and serve hot.
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