Appetizer Side Dish Snack

Chaat Street Fries

  • Ready Time: 55min
    No Reviews
  • Prep Time: 30min
    Cook Time: 25min
  • Serves: 4 portions
    Prep Method: Fried
Share on Print

Description

Recipe by: Potatoes USA

Crispy crinkle-cut fries topped with a variety of Indian sauces, including tamarind and cilantro chutney. Garnished with fresh herbs and cool yogurt sauce to help combat the heat.

Ingredients

Chaat Street Fries

  • 1 lb. Crinkle Cut Wedge Fries
  • 4 oz. Tamarind Chutney (recipe below)
  • 4 oz. Coriander Chutney (recipe below)
  • 4 oz. Yogurt, plain (thinned with water to sauce consistency as required)
  • 2 oz. Aloo Bhujia (spiced fried potato noodles, also called Sev)
  • 1 oz. Cilantro, fresh chopped
  • 1 oz. Mint, fresh chopped
  • 1 oz. Tomato, Roma, Seeded and Chopped
  • 1 oz. Red Onion, Chopped
  • 1 Tablespoon Chat Masala

Coriander Chutney

  • 2 cups Cilantro, fresh
  • 1 cup Mint, fresh
  • 3 medium Serrano Chilies, fresh, deseeded
  • 2 Garlic Cloves, fresh
  • 1'' piece Ginger, fresh, peeled
  • 1/4 teaspoon Cumin, toasted
  • 1 teaspoon Tamarind Paste
  • 1/2 teaspoon Chaat Masala
  • 1/4 teaspoon Black Salt
  • Ice water as needed

Tamarind Chutney

  • 1 cup Dates, Medjool
  • 1 cup Tamarind, Paste
  • 1/2 cup Jaggery Sugary
  • 1 Tablespoon Kashmiri Chili Powder
  • 1 teaspoon Cumin, toasted
  • 1/2 teaspoon Black Salt
  • 1 teaspoon Ginger, dry
  • 3 cups Water

Preparation
Prep Time: 30min | Cook Time: 25min

Chaat Street Fries Build

  1. Deep fry the potatoes crisp per instructions.
  2. Place portions of fries (4-5 oz) in serving piece (boat or cone or?) and randomly top (splash spoonfuls) the fries with tamarind and coriander chutneys as well as yogurt followed by the chopped tomatoes and onion, then the fresh herbs and lastly the Aloo Bhujia followed by the Masala Chat.
  3. Serve!

Coriander Chutney

  1. Mix all ingredients in a blender adding only enough ice water to achieve spin and resulting in smooth, spoonable sauce. Check for spice and heat and seasoning. It should be bright green. Can be held covered airtight for 3 days though may begin to discolor.

Tamarind Chutney

  1. Place Dates and water in saucepot and heat over medium heat approx 15 minutes until dates are softened. Add all other ingredients and cook an additional 10 minutes.
  2. Place contents in blender and puree until fully smooth. Pass through sieve pressing on solids to extract moisture. Discard solids and taste sauce, adjusting seasoning as required. Chill. It can be held chilled of for 7 days or more.

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel