Kurkure Alo Ki Chaat
Vaibhav Vishen
![](https://www.cuisine.co.nz/wp-content/uploads/2024/06/Cuisine-Magazine-Vaibhav-Vishen-Recipe-Kurkure-Aloo-Ki-Chaat-853x1024.jpg)
tags:Issue 224
Serves
5Preparation
30 minsCook
15 minsIngredients
CORIANDER DRESSING | |
2 tablespoons tamarind paste | |
3 teaspoons sugar | |
½ teaspoon ground cumin | |
½ teaspoon ground Kashmiri red chilli | |
¼ teaspoon black salt (kala namak) | |
¼ teaspoon fennel seeds, toasted | |
1½ teaspoons chaat masala | |
½ teaspoon garam masala | |
1 cup fresh coriander leaves | |
¼ cup fresh mint with stems | |
1 fresh green or red chilli | |
½ teaspoon raw mango powder (amchoor) | |
½ teaspoon chopped fresh ginger | |
½ teaspoon salt | |
juice of 2½ lemons | |
KURKURE ALOO | |
400g Agria potatoes | |
2 tablespoons cornstarch | |
½ teaspoon salt | |
500ml oil (for frying) | |
1 large onion, diced | |
2 medium tomatoes, diced | |
3 tablespoons finely chopped coriander | |
6 tablespoons coriander dressing |
If you’re in Old Delhi and hear the loud banging of a ladle against a pan, it’s highly likely you’re listening to a kurkure aloo ki chaat hawker grabbing attention.
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Instructions
1. | To make the coriander dressing, add all the ingredients to a spice grinder with a few ice cubes to retain the green colour. |
2. | Blend for a few minutes until the mixture is fine and pasty. Transfer to a bowl and refrigerate. |
3. | To make the kurkure aloo, dice potatoes into 2cm cubes and boil for 5 minutes. Drain and allow to cool. |
4. | Once cold, add the cornstarch and the salt to the potatoes and mix lightly until the starch has smothered the whole batch. |
5. | Shallow-fry the potatoes in medium-hot oil until they are golden and super crunchy. |
6. | Transfer to a bowl and add the onions, tomatoes, fresh coriander and the coriander dressing. |
7. | Mix, then serve. For best results, eat immediately. |
Food and recipe styling Vaibhav Vishen / Photography Amber-Jayne Bain