Short preparation time vegetarian recipes by Chef Ranveer Brar

Chatpate Charre Aloo
This recipe is simply delicious and easily the best, when it comes to a short preparation time.

- Indian


- 2

Cooking Time

-10-15 Min


- appetiser


- Medium

Preparation Time

- 10 Min



  • For Marinade :1 cup pearl millet flour
  • 1 tbsp gram flour
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp chopped coriander
  • 1 tsp mustard paste
  • 12 to 14 skinned baby potatoes boiled
  • 1 tsp red chilli flakes
  • Crushed black pepper to taste
  • salt to taste
  • oil for frying
  • water as required
  • For Masala :1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp red chilli flakes
  • 1 tsp crushed coriander seeds
  • 5 to 6 curry leaves
  • A pinch of black salt
  • For Presentation: Skewer sticks as required
  • Basil leaf
  • For Garnish: Pomegranate seeds


  1. 1

    Take some pearl millet flour and gram flour in a bowl.
  2. 2

    Mix into them a little turmeric powder red chilli powder, chopped coriander, crushed black pepper, salt and a little mustard paste.
  3. 3

    Coat the boiled baby potatoes with this mixture and set aside in a separate plate.
  4. 4

    Add a little water to the mixture in the bowl to prepare a batter form.
  5. 5

    Mix into it some red chilli flakes too.
  6. 6

    Heat oil in a pan.
  7. 7

    Dip the potatoes into the batter and fry when the oil becomes hot.
  8. 8

    Drain the excess oil with tissue paper.
  9. 9

    Pour a little oil into another pan and heat it.
  10. 10

    Saute cumin seeds red chilli flakes, crushed coriander seeds and a few curry leaves.
  11. 11

    Add the fried potatoes to it and toss and roll the potatoes to get the masala mixed properly.
  12. 12

    Add a little black salt to finish.
  13. 13

    Use skewer sticks to pierce the fried potatoes and basil leaf.
  14. 14

    Place these sticks in a serving dish and garnish with some pomegranate seeds.

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