Prawn Aloo Chaat

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Prawns Vada, Best Mutton Kola Urudai (Deep fried minced mutton balls), Easy Mutton Sandwich

Rate This Recipe
5

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.