Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
3 servings
Tamarind Chutney
1 cupTamarind
2 cupswater
1 cupjaggery
4dates
salt
1 tspoil
5black peppercorns
2green cardamom
1 tspred chili powder
Aloo Filling
5waxy potato
Boiled, peeled & roughly chopped
⅓ cupchana
Brown, boiled, चना
1 inchGinger
peeled & finely chopped
1 ½ TbspCoriander leaves
finely chopped, धनिया पत्ता
Tadka
Prepared, तैयार किया हुआ तड़का
Chat masala
1 heaped tbspCumin seeds
जीरा
1 tspFennel seeds
1 heaped tbspBlack peppercorns
काली मिर्च के दाने
1Green Cardamom
हरी इलायची
1Black cardamom seeds
बड़ी इलायची के दाने
¼ tspMustard seeds
सरसों के बीज
1 ½ tspCoriander seeds
धनिया के बीज
Salt
to taste, नमक स्वादअनुसार
1 ½ tspmango powder
Dry
½ tspred chili powder
देगी लाल मिर्च पाउडर
Tadka
Tempering Chutney
2 tspOil तेल
2kashmiri red chili
no Dry, broken into half, सूखी कश्मीरी लाल मिर्च
asafoetida
हींग
2 TbspWater
पानी
Tamarind chutney
Prepared
Water
as required, पानी
Green Chutney
3no Green chili
less spicy
1 inchGinger
peeled & sliced, अदरक
½ cupMint leaves
पुदीना पत्ता
1 cupCoriander leaves
धनिया पत्ता
½ tspSugar
चीनी
Salt
to taste, नमक स्वादअनुसार
1 ½ TbspOil
तेल
Assembly
Instructions
Tamarind Chutney
Step 1
In a sauce pot or shallow pan, add water, tamarind, jaggery, dates, salt to taste, oil, black peppercorns, green cardamom, degi red chili powder and mix well.
Step 2
Cover and cook it for 20-25 minutes on moderate heat or until cooked well. Can reduce cooking time if i used soaked tamarind.
Step 3
Strain the chutney and keep it aside for further use. Strained part can be mixed with cold water and used for pani puri.
Aloo filling
Step 4
In a bowl, add potatoes, boiled chana, chopped ginger, coriander leaves, prepared tadka and give it a good mix.
Step 5
Keep it aside for further use.
Chat masala
Step 6
In a shallow pan, add cumin seeds, fennel seeds, black peppercorns, green cardamom, black cardamom seeds, mustard seeds, coriander seeds, salt to taste and dry roast it on moderate heat. Salt is a generous serving to distribute the heat.
Step 7
Transfer it into a mixer grinder jar and grind it into coarse powder.
Step 8
Add dry mango powder, degi red chili powder and mix it well.
Step 9
Keep it aside for further use.
tadka
Step 10
In a pan, add oil, once it’s hot, add asafoetida and cook it for a few seconds on moderate heat.
Step 11
Transfer into aloo filling.
Tempering chutney
Step 12
In a sauce pot, add oil, once it’s hot, add dry kashmiri red chili, raisins, asafoetida and saute it for a minute.
Step 13
Add water, all the tamarind chutney, adjust the consistency and cook it well until it thickens.
Step 14
Transfer it into a bowl and keep it aside for further use.
Green chutney
Step 15
In a bowl, add green chili, ginger, mint leaves, coriander leaves, sugar, salt to taste, oil and transfer it into a grinder jar.
Step 16
Grind it to a smooth chutney and keep it aside for further use.
Assembly
Step 17
In a bowl, add green chili, ginger, mint leaves, coriander leaves, sugar, salt to taste, oil and transfer it into a grinder jar.
Step 18
Grind it to a smooth chutney and keep it aside for further use.
View on youtu.be
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
