Potato banana chaat

It is a fried sweet and spicy snack recipe that is very easy to make and eat. 

So, read to know how to prepare khatti meethi potato banana chaat,

Serves: 4

Preparation time: 30 minutes

Ingredients:

Potatoes                                 4 (large)

Bananas                                  3

Tomato                                1 (large)

Tamarind sauce                      3 tbsp

Green coriander chutney      2 tbsp

Sindha namak                          1 tsp

Red chilli powder                     ½ tsp

Lemon juice                              2 tbsp

Oil                                               to deep fry

Method:

Give two whistles on high flame to potatoes.

Let them cool.

Prepare coriander chutney – Take 100 grams of fresh coriander leaves and a small bunch of mint leaves. Separate the leaves from the stems. Wash them thoroughly. Grind them in a food processor to a fine paste adding half teaspoon of sindha namak (Rock salt), two tablespoons of lemon juice and four green chillies. It’s ready.

Prepare tamarind sauce – Soak one cup of whole tamarind in three cups of water for two hours after washing it thoroughly. Pressure cook it with the same water giving one whistle on high flame and then simmering for 15-20 minutes on low flame. Open the lid when pressure comes on its own. 

Grind the tamarind with the same remaining water in a food processor. Sieve the pulp. Throw the residue. Add one and a half cups of sugar, 2 teaspoons of sindha namak (Rock salt), 1 teaspoon of red chilli powder and one teaspoon of garam masala in it. Mix well. Tamarind sauce is ready.

Cut boiled potatoes in big eight pieces. Deep fry them till golden brown.

Cut bananas and tomato in small pieces.

Now add sindha namak (Rock salt), red chilli powder, lemon juice, tamarind sauce and green coriander chutney to cut bananas, tomatoes and fried potatoes. Mix all the ingredients well. Offer immediately for the bhog when potatoes are hot and crispy.