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Chatpate Charre Aloo

This recipe is simply delicious and easily the best, when it comes to a short preparation time.
Chef Ranveer Brar's Chatpate Charre Aloo recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • 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

HOW TO PREPARE CHATPATE CHARRE ALOO

  1. 1

    Take some pearl millet flour and gram flour in a bowl. Mix into them a little turmeric powder red chilli powder, chopped coriander, crushed black pepper, salt and a little mustard paste. Coat the boiled baby potatoes with this mixture and set aside in a separate plate. Add a little water to the mixture in the bowl to prepare a batter form. Mix into it some red chilli flakes too. Heat oil in a pan. Dip the potatoes into the batter and fry when the oil becomes hot. Drain the excess oil with tissue paper. Pour a little oil into another pan and heat it. Saute cumin seeds red chilli flakes, crushed coriander seeds and a few curry leaves. Add the fried potatoes to it and toss and roll the potatoes to get the masala mixed properly. Add a little black salt to finish. Use skewer sticks to pierce the fried potatoes and basil leaf. Place these sticks in a serving dish and garnish with some pomegranate seeds.
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