Aloo masala Chaat
|Potatoes||1 1⁄2 Kilogram|
|Pomegranate||1 1⁄2 Ounce (dry pomogranate seeds)|
|Chaat masala||2 Tablespoon|
|Teacup slightly roasted coriander seeds||1|
|Teacup red chillies||1⁄2|
|Teacup roasted cumin seeds||1|
|Teacup amchur powder||1 (dry mango powder)|
|Black pepper||1 Tablespoon|
|Teacup salt||To Taste|
|Black salt||2 Tablespoon|
|Ajwain||1 Pinch (oregano/thyme/carom seeds)|
|Chilli powder||2 Teaspoon|
|Dhana geera powder||2 Teaspoon (dhania + jeera roasted and powdered coriander seeds + cumin seeds roasted and powder)|
|Coriander||1 Tablespoon (for decoration)|
Grate the tomatoes.
Slice the ginger.
Boil the potatoes and cut into big pieces. sprinkle the chaat masala, dhanageera powder chilli powder to the to the potatoes.
Roast the Anardanna and powder them.
Heat the oil in a vessel. Add the grated tomatoes and cook for three to four minutes. Add the ginger and cook for two minutes. Be sure the oil separates form the tomatoes Add the green chillies and ajwain and fry again.
Add the potatoes and cook on a slow flame.
At the powedered anardanna and salt.
Serve hot, garnished with chopped coriander.