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5 from 1 vote

Chutney Ke Aloo/ Dhaniye ke Aloo

Chutney ke Aloo- A tangy snack made with boiled potatoes in tangy spicy mint coriander sauce
Prep Time10 minutes
Cook Time8 minutes
Course: Appetizer, Chaat, snacks/starters, street food
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: aloo chaat, aloo masala, chutney ke aloo, dhaniye ke aloo, potato chaat, spicy aloo
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 500 gm Baby Potatoes / Chhote Aloo
  • 3 cup Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/2 cup Fresh Mint / Hara Pudina
  • 6 hot Green Chillies / Hari Mirch
  • 1/2 inch Ginger / Adrak
  • 1.5 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Raw kaitha/ kavith/ wood apple check notes
  • to taste Salt / Namak
  • 1 tbsp Lemon Juice / Nimbu Ka Ras

Instructions

  • Wash the potatoes and boil in a cooker or pan till become soft, add some salt in the boiling water.
  • When the potatoes cool down then peel them and cut into halves.
  • Remove the hard thick stems of coriander and pluck the mint leaves and wash 2-3 times with enough water.
  • Roughly chop the dhaniya and mint leaves.
  • Remove the stalk of chilies and then wash and chop roughly, peel and chop ginger.
  • Break open the kaith by hitting with some hard object and then scoop out the kaith pulp from the shell.
  • In the blender jar add all the greens, kaitha pulp and the spices , add little water an grind to make a smooth paste.
  • Take out the chutney in a bowl
  • Add the potato pieces in the chutney and mix.
  • Taste it and adjust the seasoning if needed.
  • While serving squeeze some lemon juice on top and sprinkle some black salt and roasted cumin powder on top . (garnish with some grated radish if available)
  • Enjoy dhaniye ke aloo chaat !

Notes

Note-If fresh raw kaitha is not available then use raw mango/ mango powder/ lemon juice as required and add 2 -3 small pieces of boiled potatoes while grinding the chutney for thickness.