Serve hot coriander potatoes or sour potatoes.

Dhaniya Aloo || Aloo chat || Coriander Chutney Potato

Serve hot coriander potatoes or sour potatoes.
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5 from 2 votes

Dhaniya Aloo || Aloo Chat || Coriander Chutney Potato

If you are bored with daily food then coriander potato or sour potato is very important to change your taste.
You can also eat coriander potatoes or sour potatoes in evening snacks.
To make Coriander Potato or Sour Potato, follow the below-mentioned step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snack, Snacks
Cuisine Chinese, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 people
Calories 84kcal
Cost 20 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Mixer Grinder
  • Bowl
  • Spatula

Ingredients

  • 250 grams Potato / Aloo
  • 1/2 tsp Cumin Seed / Jeera
  • 3 tsp Tamarind Pulp / Imli Paste
  • 2 tsp Desi Ghee/ Butter
  • 12 tsp Coriander leaves / Dhaniya Patti
  • 2 unit Green Chili / Hari Mirch
  • as per taste Black Salt / Kala Namak
  • as per taste Salt / Namak

Instructions

  • To make coriander potatoes or sour potatoes, take 250 grams of potatoes.
  • Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
    Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
  • Put the pressure cooker on the gas.
  • Allow 2 to 3 whistles in the cooker. After 3 whistles, turn off the cooker.
  • When the pressure in the cooker comes out, then peel the potato.
    When the pressure in the cooker comes out, then peel the potato.
  • Cut the potatoes into round slices.
    Cut the potatoes into round slices.
  • Take 3 spoons tamarind, 1/2 tsp roasted cumin seed, 10 teaspoons chopped coriander, 2 green chilies and take a little salt.
    Grind the tamarind into mixer and prepare pulp.
  • Add tamarind, green coriander, roasted cumin seed, green chili, salt, and grind them in the mixer grinder.
    Tamarind / Imli Chutney
  • Take out this chutney in a bowl.
    tamarind / Imli chutney
  • Put the gas on the kadhai/ fry pan.
    Put the gas on the kadhai/ fry pan.
  • Keep the gas on medium heat.
  • Add 3 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 3 tablespoons of desi ghee in the pan.
  • You can also add oil or butter if you want, but add desi ghee, this will make the test good.
  • When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
    When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
  • When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
    When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes.
  • When the potatoes are fried, add some water to the tamarind chutney and make the chutney slightly thin.
  • Add the tamarind chutney to the potato.
    Add the tamarind chutney to the potato.
  • Mix tamarind chutney to the fried potatoes.
    Mix tamarind chutney to the fried potatoes.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes for 2 to 3 minutes.
  • When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
    When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
  • Sprinkle chopped coriander and a pinch of black salt coriander or sour potato.
  • Serve hot coriander potatoes or sour potatoes.
    Serve hot coriander potatoes or sour potatoes.

Notes

You can also try below chutney
Tamarind/ Imli Chutney

Nutrition

Serving: 100grams | Calories: 84kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 43mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg

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