SHAKARKAND CHAAT / SWEET POTATO CHAAT
INGREDIENTS
Ratale / shakarkand / sweet potato boiled and mashed
|
1 cup
|
Potato boiled and mashed
|
½ cup
|
¼ cup
|
|
Sweet tamarind chutney
|
¼ cup
|
Dahi / Curd / Yoghurt
|
½ cup
|
Alu salli / alu bhujiya / potato sticks
|
As req.
|
Shakarkand salli / shakarkand bhujiya /
sweet potato sticks
|
As req.
|
Lemon juice
|
1 no.
|
Black salt
|
T.T.
|
Jeera pdr / cumin pdr
|
¼ tsp
|
Salt
|
T.T.
|
Chaat masala pdr
|
¼ tsp
|
Pomegranate pearls
|
½ cup
|
Coriander leaves chopped
|
2 – 3 tbsp
|
METHOD:
1.
To the boiled and mashed sweet potato and potato
add a little green mint chutney, sweet tamarind chutney, lime juice, salt,
jeera pdr, chaat masala pdr and black salt.
2.
Mix and mash it all together.
3.
Use a cookie cutter or a round ring to create a
neat circle of the mash on to the service plate.
4.
Drizzle over with some mint chutney and tamarind
chutney.
5.
Pour a few tbsp. of beaten curd.
6.
Heap a little on top with some potato sticks and
sweet potato sticks.
7.
Again sprinkle some mint chutney and tamarind
chutney.
8.
Finally give a generous sprinkling of chaat
masala pdr, black salt, jeera pdr.
9.
Sprinkle on top with a few pomegranate pearls
and coriander leaves.
10.
Voila your yummy sweet potato chaat is ready.
11.
Make sure all the fresh ingredients you use are
cooled in the refrigerator before use.
12.
In case you want to make the potato sticks or
sweet potato sticks, peel and thickly grate them separately in salted chilled
water. Keep for 15 – 20 min.
13.
Drain them and dry them as much as possible on a
kitchen towel and a tissue.
14.
Deep fry them in hot oil till golden. Remove on
to absorbent paper and use as req.
15.
There are no fixed measurements of the various toppings
on to the chaat. Everything more or less is as per individual preference.
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