Ingredients

• 750 gms - small prawns, shelled and deveined.
• 1 large potato, boiled and cubed.
• 8 tbsp - oil.
• For the Sauce:
• 2 tbsp - chilli sauce.
• 2 tbsp - tomato sauce.
• 1 tsp - garam masala powder.
• 2 green chillies, deseeded and chopped.
• 1 tsp - coriander powder.
• 1 tsp - cumin seed powder.
• 1.5 tsp - red chilli powder.
• 1.5 tsp - salt.
• 6 tbsp - chilled tamarind chutney.
• 8 tbsp - chilled yoghurt, whisked.
• 2 tbsp - coriander leaves, chopped.
• 2 tbsp - ginger juliennes, soaked in water for 15 minutes.
• To Make Tamarind chutney:
• 100 gms - tamarind.
• 200 gms - jaggery.
• 1 tsp - chilli powder.
• 1 tsp - black salt.
• 1 tsp - cumin powder.
• 2 tsp - dry ginger powder.
• 1.5 tsp - coriander powder.
• 1 tsp - cumin seeds.
• 1 tsp - oil.
• Salt to taste.

How to Make Prawn Aloo Chaat

• To make tamarind chutney:
• Boil tamarind in 1.5 litre of water.
• After water starts to boil, reduce heat, remove from heat after 5 minutes and let it cool.
• Mash the tamarind and strain the juice into a bowl.
• Heat oil in a pan.
• Add cumin seeds and as soon as it starts spluttering, remove from heat. Add the powdered spices and salt.
• Stir and then add the tamarind juice.
• Add crushed jaggery and return to heat.
• Let mixture attain a semi thick consistency.
• Cool and refrigerate.
• Heat 3 tbsp oil in a wok and saute the prawns in it for 3-4 minutes till cooked.
• Remove and keep aside.
• Heat the balance 5 tbsp of oil in the wok, fry the potatoes till the edges become pink and are fully cooked.
• Remove and keep aside.
• In a large bowl, mix the ingredients of the sauce.
• Add the prawns and potatoes and mix well.
• Sprinkle salt and powdered spices and mix again.
• Add the yogurt and tamarind chutney.
• Serve garnished with coriander leaves and ginger juliennes.