Ingredients

• 3 - large potatoes
• Refined oil for deep frying
• For Khatti Meethi Chutney:
• 1/4 tsp - Fennel seeds
• 1 tsp - sugar
• Tamarind
• Black salt
• Chaat masala
• Black pepper powder

How to Make Aloo Chaat Lajawab

• Peel the potatoes and cut them into cubes (approximately 1 inch each).
• Heat oil in kadai.
• Lower the flame and add the potato pieces in the kadai.
• Let them deep fry till they turn light brown along the edges.
• Place a pan of water on fire.
• When it has boiled add tamarind as per taste.
• After 5 to 6 minutes, mash the tamarind and remove the seeds from this mixture so that a uniform liquid is left.
• Now add sugar, black salt, fennel seeds (roasted) and black pepper powder.
• Mix well to get the chutney.
• Take out the potatoes from the kadai when they are crispy enough.
• Pour the chutney over the potatoes.
• Also add some black salt and chaat masala and mix well.