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Prawn Aloo Chaat Recipe

Prawn Aloo Chaat is a popular Indian Snacks
Author :
 
On :
Monday, 19 June, 2017
Category :
Non-Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Snacks Recipes. You may also want to try Healthy Soya Sundal , Best Sambousa, Easy Masala Murmure

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:

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




     

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