Khatte Aloo | Khattay Aloo | Tangy Potatoes
An insanely quick, easy and absolutely finger-licking good recipe!
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp oil
- 15 curry leaves (fresh or dry)
- 1 tsp black mustard seeds (optional)
- 10 whole red chilli (the small variety as shown in the pictures is preferable)
- 1 tbsp cumin seeds
- 1 tbsp chilli flakes (can substitute with red chilli powder to taste)
- 1 tbsp desiccated coconut or coconut flakes (crushed)
- 1 tsp coriander powder
- 1 tsp chaat masala (or to taste)
- salt (to taste (start with 0.5 tsp and add in 0.5 tsp increments till it's to taste))
- 3 tbsp tamarind sauce/pulp/paste/puree (use 4 tbsp for a stronger tangy flavour)
- 1 1/2 lb potatoes, boiled, peeled and cut into large chunks (baby potatoes are GREAT for this, peeled and cut into large chunks)
- fresh coriander and green chilli (for garnishing)
Instructions
- 1
Heat the ghee/oil in a pan. Add the curry leaves and mustard seeds (if using) and fry for 2-3 minutes.
- 2
Add the whole red chillies, cumin seeds, chilli flakes, coconut, coriander powder and chaat masala. Fry this for 1-2 minutes.
- 3
Add the salt and tamarind sauce/puree. You can adjust these two ingredients as per your own preference of saltiness and tanginess.
- 4
Add in the boiled potatoes and toss them in the spices. Give them a few moments to heat through, being careful not to break or mash them using your cooking utensil. Adopting a tossing, as opposed to stirring, motion will work much better.
- 5
Garnish with fresh coriander leaves and green chillies before serving.