Tickling Palates

Lacto-Ovo-Vegetarian recipes for everday

You are here: Home / Chaats / Mint Aloo Chaat

Mint Aloo Chaat

By 48 Comments

This is the second time I’m trying out this chaat and feel so happy that I got the texture correctly this time. I had this at my friend’s house when myself and the kids went over to her house for some well deserved bonding time. My kids loved this chaat very much and were asking me to make it. I just had an idea of what all must have gone into it and recreated it.

The first time something was really missing with the texture and the flavors did not get incorporated well enough. This time I found out and rectified the mistake and it was just perfect.

c-6



Mint Aloo Chaat
You’ll need:
Baby Potatoes
1/2 Kgs.
Coriander leaves
1 bunch
Mint leaves
1/2 bunch
Green chillies
3 – 4
Corn flour
1 tbsp
Chaat masala
1/2 tsp
Salt
To taste
Butter
2 tbsp

c-1
Method:
Pressure cook the baby potatoes with a pinch of salt and remove the skin. If you think they are a bit big in size cut them into two.


Clean and wash the coriander and mint leaves. In a mixer grind together the leaves, green chillies, ginger and salt together to a fine paste adding just little water.


In a bowl mix the corn flour with little water without any lumps. Add this to the ground green paste and mix well.


c-4
Put the baby potatoes into it and mix well to marinate. Let it stand for 10-15 mins.


Melt butter in a pan and add the marinated baby potatoes and mix well. Cook over low flame till the butter mingles with the potatoes and coats it well. Take care not to burn it as we have added corn flour.


Switch off the stove and sprinkle chaat masala generously and give it a toss. Transfer to a plate and serve hot.c-2
For a Microwave Version: Microwave the potatoes in a micro proof vessel and remove the skin. prick with a fork all over and marinate as mentioned above.


In a microwave proof vessel melt the butter for 30 secs. Drop the marinated potatoes and mix well till coated with butter.Microwave @ High for 2 to 3 mins. Remove and sprinkle with chaat masala. Toss well and serve hot.


c-7
Notes:

You can also use oil instead of butter.
If using big potatoes cook and quarter them or cut into bite sized pieces.
For a tangier taste squeeze lemon juice over the chaat after switching off the stove and serve.



c-5
This is off to Let’s Cook ~ Break-Time Snacks, Anyone can Cook, MEC: Potato and Kid’s Delight: Mini Bites

DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.

  

Never Miss a Recipe!

Subscribe to receive new posts and recipes via email:

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

More yum from Tickling Palates!!!

Aloo Methi Subzi | Potato Fenugreek Leaves Curry
Keerai Bonda Recipe
Sweet Corn Vadai (With Urad Dal)
Soya Chunks Kofta Curry | Easy Soya Chunks Recipe

Reader Interactions

Comments

  35. Dear Radhika
    I feel good reading your appreciation at my blog. Wondering how come I missed your blog during blog hopping..well better late than never!!
    I like this recipe. I am going to make it.I take note of using corn flour. I normally used little roasted Maida in some sauce. I think I will try corn flour which I feel will give a good sticky texture..Hey…you have forgotten to add ginger in ingredient table.. Doesn’t matter though !
    let me see what great recipes you have here.
    Have a nice day

    Reply

  41. Hi! Love your blog. Great recipes. Yet to read other recipes. Thanks a lot for your encouraging comments. This mint aloo chaat looks so delicious. very easy and tempting..

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.