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Before you jump to Aloo Jalebi Chaat recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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Therefore, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to aloo jalebi chaat recipe. You can cook aloo jalebi chaat using 21 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Aloo Jalebi Chaat:
- Prepare For Aloo ke Jalebi
- Get 2-3 Medium size potatoes
- Provide 1/4 cup sago seeds (sabudana)
- Take 1 inch ginger crushed
- Prepare 1/2 tsp red chilli powder
- You need 1 cup Maida/ all -purpose flour
- You need 1/4 cup yoghurt
- Prepare For Aloo Chaat
- Prepare 1-2 medium size potato
- You need 2 tsp coriander leaves
- Get 1/4 tsp ginger paste
- You need 1/2 tsp red chilli powder
- You need 1/2 tsp roasted cumin seeds powder
- Use 2 tsp lime juice
- Get to taste Salt
- Take For Tamarind Chutney
- Prepare 1 cup Tamarind
- Use 1/2 cup jaggery
- Get 1 whole red chilli for tempering
- Use 1/4 tsp cumin seeds for tempering
- Provide Pinch asafoetida for tempering
Instructions to make Aloo Jalebi Chaat:
- In a blender blend Sabudana until it’s fine powder. Strain and set aside the left out big ones which didn’t powder. Add on to a bowl.
- Boil potatoes and take 2 boiled potatoes, cool, peel and roughly crumble and put it on the blender. Add yoghurt and salt and blend. Pour it into the Sabudana powder and mix very well
- Add Maida and start making the batter. In between keep adding water until the consistency is not too thin or thick. Let it rest for 10 mins
- In a bowl heat water and add tamarind and jaggery and bring it to boil. When the water is reduced a little bit then set aside.
- In the batter add crushed ginger juice and red chilli powder and mix very well. Pour some of the batter into a lip lick bag and cut one of the edge.
- Heat oil in a saucepan and from the lip lock bag pour a little of the batter to make the jalebis. Make 2-3 in batches and deep fry on each side. Set aside
- In a saucepan heat oil and add cumin seeds, whole red chilli and asafoetida and add that to the tamarind Chutney. Bring it to heat and on low flame keep it for 5-6 mins
- For the Aloo Chaat, cut the boiled potatoes and mix roasted cumin seeds powder, red chilli powder, lime juice, a little ginger, coriander leaves and salt. Mix well.
- For playing put the aloo from the Chaat and then a Jalebi and do it for 2-3 more jalebis. Garnish with chopped coriander leaves and enjoy
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