I used to love potatoes. Until the world told me not to have them. And like all good things, my favourite starchy veggie became a strict no-no. But I couldn’t give it up completely. I left it for days I knew I’d die of sadness and grief, just because it was raining and the husband had a cocktail party to attend after a meeting because of which he’d come late. Well, on such days, the little carb friend comes to my rescue. Yesterday was one such day. And before I proceed to tell you more about my encounter with them potatoes, tell me, why does it have to look grey and so melancholic when it rains here? Have you seen the rains in India? Ah. Such personality. :)
So coming back. I wanted to have potatoes, and the Indian way. And then you see, when i’m in this oh-why-is-my-life-so-f***** mood, I just cook with whatever comes to my hand and in front of my eyes.
(I love the second picture!)
Here’s what went into my Chatpate Alu.
1. 1/2 kilo baby potatoes- boiled and halved. (you can used normal potatoes too.)
2. 1/2 bell pepper
3. 1 tsp Jeera powder/ Powdered Cumin
4. 1/4 spoon whole cumin seeds
5. 1/2 tsp Dhania Powder/ Powdered coriander seeds
6. 1/4 tsp Mango Powder/Amchoor
7. 1/4 spoon Chaat masala
8. 1/2 tsp Red Chilly powder (optional)
9. Garam Masala to sprinkle on top
10. Salt to taste
11. 1 tbsp Olive oil (you can use Ghee…NOTHING like ghee!!)
12. bunch of fresh coriander chopped.
Method: In a pan, heat oil/ghee, add whole cumin and other powdered masalas (cumin, coriander, red chilly powder). Sauté for a few seconds in low flame, immediately add the boiled potatoes. Coat it with the masala mixture. Add salt, chat masala and mango powder and on very low flame and leave the potatoes to brown. Let the masalas stick to them. Will take about 6-10 minutes. Just before taking it off flame add the chopped bell pepper and coriander. Sprinkle Garam masala and serve with roti.
Why are all good things fattening?
Top tip: Add tomatoes without the seeds, when you add the bell peppers too. Will add to the colour and to the chatpataness of the dish.