Potato Raita Chaat (Dahi Alu) -1
Dahi Aloo Chaat (Raita) - 1
This is one of the easiest chaats to make and a popular snack in North India. It is basically a Raita, served with chutneys to make it into a chaat.
That word Chaat means lick or to lick. Chaat dishes are so delicious that they make you want to lick your plate clean, smack your lips. The word Chaat is used for a group of hot, spicy, tangy, vegetarian snacks from north India, where they are traditionally sold by locally well recognized street hawkers. They are specially popular with people out for a walk in the cool of the evenings or when they are out to do their shopping. You can see people standing all around a Chaat Wallas cart, eating from their disposable plates, often licking their plates clean. The plates are often made from dry leaves of Sal tree, Shorea robusta , held together with thin sticks used as pins. These days, plates are either paper ones or made by pressing these leaves in moulds. Serves 4 as a snack/starter.
3-4 medium potatoes
2 cups natural yoghurt
1 tsp. red chilli powder
1/2 tsp. roasted cumin seeds, coarsely ground
Salt to taste
1 tbsp. chopped fresh coriander leaves (optional)
1 green chilli, finely chopped (optional)
1 cup or small bowl of Tamarind Chutney
1 cup or bowl of Green Mango Chutney
Boil the potatoes in their skin, as most Indians do, until cooked. You can boil potatoes in a microwave oven, as shown in the pictures. Microwave steamers are easily available.
Cool and peel.
Slice into slices or bite sized pieces.
Place yoghurt in a bowl with black pepper, salt, 1/2 the red chilli powder, 1/2 the roast cumin powder, and beat lightly.
Add most of the chopped coriander leaves and green chillies now, if used.
Add the potatoes, fold in gently. Transfer to a serving bowl
Garnish by sprinkling a pinch of red chilli powder, ground roast cumin and a few coriander leaves.
Serve chilled with both the Imli Chutney and Green Mango Chutney. You can serve these on the side for people to help themselves. You can also serve chopped coriander and green chillies on the side, as an extra garnish.
Also see Chaat Selection.