A chance encounter with an Asian potato recipe triggered the notion to embark upon a series of sorts, spotlighting classic international dishes that could well have been the inspiration for recipes we cherish today. Behold: ‘Indian Hashbrowns’!
‘Aloo’ is the Hindi word for potato. And contrary to what some folks believe, potatoes are used extensively in Indian cuisine…
Who’s Chaatting?
Not a form of banter or loose gossip, ‘Chaat’ is the collective name given a whole class of sides that are considered staples of the street food scene in India, Pakistan, Bangladesh, and Nepal.
They are usually made from potato cubes, but may also be based on fried dough balls (papri), or puffed rice balls.
It’s the preparation technique and the flavourings that make Chaat so special!
What they do…
Veteran Indian food blogger Swathi offers an authentic Aloo Chaat recipe with lots of tips and val-uable context.
But the whole process can be wrapped up in a few well-chosen words…
“Aloo Chaat is a super-addictive and delicious chaat snack where crisp fried potatoes are tossed with sweet and tangy tamarind chutney, ground spices and coriander leaves,” Swathi says. “Lastly garnish-ed with crunchy sev.”
Those toppings…
Tamarind Chutney is a thick sweet and sour dipping sauce made from the fruit of the Tamarind tree. You can get the stuff jarred in the Asian aisle of your supermarket or at any Asian grocery. Any of you who have experience with ‘authenic’ Indian recipes will know that they often specify more heat than western diners are used to. If the store you visit gives you a choice between hot and sweet Tamarind Chutney, DO choose the sweet one.
If you want to make your own, Swathi has a great recipe… But it calls for a whole bunch of different Indian masalas (slice blends) and take hours of simmering…
Sev is a ubiquitous crunchy angel hair noodle snack in India made from chickpea flour and water. It’s usually favoured, sometimes with chili powder, but most often with turmeric and other mild but sav-oury spices, which give it an interesting flavour and a beautiful golden colour. It’s a staple at all Asian grocery stores and many ‘better’ supermarkets.
My take
Chaat has many faces: one for the family, one for parties, one for formal feasts and fancy buffets, and – most importantly – one just for you. They’re all cheerful and friendly. And Aloo Chaat, made with potatoes, is also a filling and satisfying snack…
~ Maggie J.