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METHOD Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately. |
The ultimate indian curry manual- authored by a Five-star Indian Chef
Friday, July 23, 2010
ALOO CHAAT DILLI STYLE
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