Mini Chapata Aloo
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The succulent softness, mild sweetness and fresh feel of baby potatoes , which retain their special touch even after being deep fried and dressed in a mix of chatpati spice powders.
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Ingredients
- 3 cup baby potatoes
- 1/2 teaspoon dried mango powder
- 1/4 teaspoon red chilly powder
- 1/4 teaspoon chaat masala
- 1/4 teaspoon black pepper powder
- Salt
- Oil for deep frying
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Instructions
- Combine the baby potatoes and salt in enough water in a deep non stick pan and boil on a medium flame for 15 minutes. Drain allow it to cool slightly.
- Place each boiled baby potato between your palms of your hands and flatten them.
- Heat oil in a deep non stick pan and deep fry all the potato till they turn golden brown in colour from all the sides. Drain on an absorbed paper.
- In a bowl add dried mango powder, chilly powder, chaat masala, black pepper powder, salt.
- Transfer the fried aloo in a deep bowl, add the prepared masala powder and toss well.
- Serve immediately.
Notes
To make more tangy add lemon juice in it.
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