બટાટા અને શક્કરિયાની ચાટ Aloo aur Shakarkand ki Chaat (In Gujarati ) by Tarla Dalal

Aloo aur Shakarkand ki Chaat, is a good example of how versatile and delicious the humble potato and sweet potato can be.
Recipe Link : http://www.tarladalal.com/Aloo-Aur-Shakarkand-ki-Chaat-2817r

------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

----------------------------------------------------------------------------------------------------


Aloo aur Shakarkand ki Chaat

Most of us consider sweet potatoes to be a very boring vegetable, only to be eaten during religious fasts and then too, it is only baked or boiled before it is peeled and eaten. This recipe is a good example of how versatile and delicious the humble potato and sweet potato can be. If you omit the radish in this recipe, you can also eat this dish when "fasting".

Preparation Time: 10 minutes.
Cooking Time: 4 minutes.
Makes 4 plates.

2 cups boiled and peeled potato cubes
2 cups boiled and peeled sweet potato (shakarkand) cubes
4 tbsp oil
6 tbsp khajur imli ki chutney
4 tbsp green chutney
1 cup beaten curds (dahi)

For sprinkling
Black salt (sanchal)
Roasted cumin seeds (jeera) powder
Chilli powder
Salt to taste

For the garnish
1 tbsp finely chopped coriander (dhania)

1. Heat the oil in a broad not-stick pan, add the potatoes and sweet potatoes and cook on a medium flame for 3 to 4 minute or till they turn golden brown in colour, while stirring occasionally.
2. Remove from the flame and divide into 4 equal portions.
3. Place a portion of the prepared mixture in a serving plate and top with 1½ tbsp of khajur imli ki chutney, 1 tbsp green chutney and ¼ cup of curds evenly over it.
4. Sprinkle a little black salt, cumin seeds powder, chilli powder and salt evenly over it.
5. Repeat steps 3 and 4 to make 3 more plates.
Serve immediately garnished with coriander.

Handy Tip: While boiling potatoes and sweet potatoes, make sure boil them in salted water.