Looking for a simple Schezwan sauce/chutney recipe? Want a quick Aloo snack? Chaliye banaate hain ek spicy Aloo chaat . Do try and let me know how you like it :)
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SCHEZWAN ALOO CHAAT
Preparation time: 20-25 minutes
Cooking time: 20-3o minutes
Serves: 2
Ingredients
For Schezwan chutney
2 cup / 100 gms Dry kashmiri red chillies, soaked, सूखी कश्मीरी लाल मिर्च
Salt to taste, नमक स्वादअनुसार
2 Garlic cloves, लहसुन
Water as required, पानी
1 ½ tbsp Oil, तेल
1 tbsp Ginger, chopped, अदरक
1 tbsp Garlic cloves, chopped, लहसुन
2 tbsp Coriander tender stem, chopped, धनिया के डंठल
Prepared red chilli paste, तैयार लाल मिर्च का पेस्ट
1 tsp Green chilli, finely chopped, हरी मिर्च
⅓ cup Oil, तेल
1 cup Tomato ketchup, टमाटर केचप
A pinch of Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
1 tsp Vinegar, सिरका
For Schezwan Aloo Chaat
2 Potato, boiled, peeled, cut into batons, आलू
Salt to taste, नमक स्वादअनुसार
⅓ cup Refined flour, मैदा
2 tbsp Cornstarch, कॉर्न्स्टॉर्च
Oil for frying, तेल
½ inch Ginger, finely chopped, अदरक
1 tbsp Coriander tender stem, chopped, धनिया के डंठल
1 tbsp Prepared schezwan chutney, शेजवान चटनी
For Garnish
Coriander leaves, धनिये के पत्ते
Process
For Schezwan chutney
In a sauce pot, add soaked red chillies, garlic and water as required let it boil on medium flame until the chillies become soft.
Onces it's completely cooldown, transfer it into a grinder jar and grind it into a smooth paste.
Heat oil in a pan, add ginger, garlic and saute well.
Add coriander stems and mix it well. Add prepared red chilli paste, green chilli mix everything well.
Add oil, tomato ketchup, sugar, salt to taste and vinegar mix well and let it cook on medium flame.
For Schezwan Aloo Chaat
In a bowl, add batons of potatoes, salt to taste, refined flour and cornstarch mix everything well.
Heat oil in a kadai, fry the potatoes until nice crisp and golden in color from all the sides.
In a pan, add fried potato, ginger, coriander stem and prepared schezwan chutney toss everything well . Coat it nicely from all the sides on medium flame.
Remove and garnish with coriander leaves and serve hot.