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Baked Baby Potato Chaat

Madhuri.Dixit's picture
Ingredients
  Baby potatoes 16
  Boiling water 6 Fluid Ounce (175 Milliliter)
  Tamarind 8 Ounce (250 Gram, Red Colored)
  Tomato sauce 3 Tablespoon
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Ginger powder 1 Teaspoon
  Sugar 2 Tablespoon
  Chopped fresh mint 1 Tablespoon
  Chopped fresh coriander 1 Tablespoon
  Natural yogurt 2 Tablespoon, whisked
  Water 2 Tablespoon
  Onion 1 Small, diced (For Garnish)
  Chopped fresh coriander 1 Tablespoon (For Garnish)
  Green chilies 2 , chopped (For Garnish)
  Tomato 1 , diced (For Garnish)
Directions

Wash and prick the potatoes and bake in a hot oven, 200°C (400°F), Gas Mark 6, until cooked.
Meanwhile, pour the boiling water over the tamarind block.
Once the water is cool, squeeze the pulp out of the tamarind and push it through a sieve.
Blend this with the tomato sauce, and then mix in the chilli powder, salt, ginger powder, sugar, mint and coriander.
Pour the tamarind sauce over the potatoes and garnish with the diced onion, coriander, chopped chillies and diced tomato.
For the yogurt sauce, mix the yogurt and the water together in a small bowl, adding a little salt to taste.
Serve the chaat cold with the yogurt sauce poured over the top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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