Delhi x United States
Aloo chaat potato skins
Sports bar snack, Chandni Chowk toppings.
75 minTime
12 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original397kcalsame
12 gproteinsame
6 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the oven to 220°C. Prick the potatoes and bake on the rack 40 to 45 minutes until tender.
- 2Simmer the tamarind and jaggery with 100 ml water on low heat 5 minutes, then strain. Blend the mint, most of the coriander, green chilli, lemon juice and a pinch of salt with 2 tbsp water.
- 3Halve the potatoes and scoop out the flesh, leaving a 5 mm wall. Brush the skins with oil inside and out and bake skin side up 10 minutes.
- 4Mash the scooped potato roughly with the chaat masala, cumin, chilli and 1/2 tsp salt. Fill the skins, top with cheddar and bake 6 minutes.
- 5Whisk the curd with the sugar and a pinch of salt. Spoon over the skins, then drizzle both chutneys and finish with onion, sev, pomegranate and coriander.
Serve it like this
Line the skins up on a long platter in two rows, zigzag the chutneys across them and finish with sev and pomegranate scattered over the whole plate.
