Units
Scale
Ingredients
- 4–5 medium potatoes
- 1/3 cup olive oil
- salt + black pepper (to taste)
- 1 tsp red chilli powder
- 1 tsp chaat masala
- 1/2 tsp amchur powder
- 1 tsp roasted ground cumin (*read blog post for homemade recipe)
- 2–3 green chillies (sliced)
- 1 red onion (sliced)
- juice from a small lemon
- 1–3 tbsp mint coriander chutney
- 2–3 tbsp chopped fresh coriander
- 2–4 tbsp sev
Instructions
- boil Preheat oven to 230°C/446°F. Wash, peel and chop potatoes. I like to keep my knife at an angle when chopping the potatoes, to create more surface, this creates crispier potatoes. Add chopped potatoes into a pot filled with cold water. Stir in 1/2tbsp salt and bring the water to a boil. Once the water starts to boil, boil for 5-7 minutes, or until potatoes are 90% cooked.
- bake Once your potatoes are done boiling, drain with a colander. Shake the colander a couple of times to fluff up the edges of the potatoes. Transfer potatoes onto a baking tray. Drizzle with olive oil, sprinkle with salt + black pepper. Mix together, then place the potatoes facing down on the side with the flattest surface. Bake for 30 minutes, flip and bake for 15 minutes more.
- toss with spices Transfer potatoes into a pot, or a bowl. Sprinkle red chilli powder, salt, chaat masala, amchur powder and roasted cumin powder over the potatoes. Add onions, lemon juice and green chillies. Close the pot with a lid and shake until all the potatoes are covered with spices.
- garnish Transfer onto a serving plate, top with mint coriander chutney, sev and chopped coriander. Give everything a good stir before eating warm! – You can also add these ingredients with the others in the previous step if that's easier for you!
- enjoy Enjoy warm!
Nutrition
- Calories: 311
Find it online: https://cookingwithparita.com/recipe/oven-fried-aloo-chaat/