Ched Neeraj Typagi has this speical Aloo Bhalla's lip-smacking recipe that is chatpata and absolutely delightful.
A nice bowl of chat is always a delightful affair to gorge on. This delectable spicy street food which literally means to “lick”, is said to have originated in Delhi. Originally served in pattal or “leaves dona”, this dish came into existence during Shahjahahn reign around 16th century.
And today this lip-smacking street food that has made it’s way as festival food is an important when we think of Holi. This chatpata delight is savoured by one and all.
Director of Culinary at at Pullman and Novotel New Delhi Aerocity, Chef Neeraj Tyagi shares his Aloo Bhalla recipe with us to make our Holi a little more spicier.
• Boiled Grated Potato – 250gm
• Crushed, Roasted Cumin Seeds – 4gm
• Corn Flour – 50gm
• Salt – 10gm
• Ghee – For Deep Frying
• Dried White Peas – 150gm
• Roasted & Crushed Cumin Seeds – 3gm
• Chaat Masala – 3gm
• Amchur Powder – 5gm
• Red Chili Powder – 5gm
• Garam Masala Powder – 5gm
• Green Chilli Chopped – 5gm
• Onion Chopped – 10gm
• Fresh Coriander Chopped – 5gm
Date & Tamarind Chutney
• Refined Sugar – 200gm
• Tamarind – 200gm
• Black Salt – 4gm
• Salt – 6gm
• Roasted Cumin Powder – 20gm
• Ginger Powder – 20gm
• Deggi Mirch – 20gm
• Dates (Soaked & Julienne) – 50gm
• Amchur Whole (Soaked & Blended) – 40gm
• Fresh Mint – 200gm
• Fresh Coriander – 100gm
• Tamarind (Soaked & Pulped)- 50gm
• Chat Masala – 5gm
• Salt – 5gm
• Black Salt – 3gm
• Green Chilli – 5gm
• Ginger – 5gm
• Garlic – 5gm
• Greek Yogurt – 100gm
• Refined Sugar – 20gm
• Watermelon Heart – 1no.
• Salt – To Taste
• Crushed Black Pepper – 2gm
• Bikaneri Sev
• Roasted Cumin Powder
• Beetroot Julienne
• Mint Springs
• Fried Potato (optional)
Place finely grated potato in a mixing bowl, add crushed & roasted cumin seeds, salt and 20gm of corn flour. Mix the potato mixture well and fold in air as much as possible.
Portion it into small sphere shape, lightly dust with remaining corn flour before frying.
Deep fry the potato sphere in ghee, until golden brown and crispy.
Soak the matar or dried white peas overnight.
Drain and then pressure cook with 3 to 4 cups of water till the peas are completely cooked.
If there is extra water and the mixture is thin, then simmer till the peas get a medium consistency and Mash the peas slightly with a wooden spoon and let it cool down.
Then add rest all the ingredients and stir it well until all are mixed together. Serve it Cold.
Date & Tamarind Chutney
Soak tamarind in water overnight in a small bowl. Squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and keep aside.
Take another Pan add Sugar & 100ml of Water. Once sugar dissolves add reset all the ingredients and let it cook on slow flame till the time chutney comes to coating consistency. Remove and let it cool down completely.
Roughly chop Mint, Coriander, Ginger, Garlic & Green Chili.
Blend all the above ingredients to a fine paste, if required add some ice water.
Pour Chutney into a mixing bowl and add all the powdered masala’s.
Refrigerate the chutney until use.
Whisk Greek Yogurt & Sugar, until sugar dissolve completely. Refrigerate the yogurt mix until use.
Marinate the watermelon heart with salt & crushed pepper.
Place it in a vacuum bag.
Place above vacuum bag into vacuum bag sealer and Pull a full 100% vacuum to fruit. Refrigerate until use.
Start with a spoon of Matar Chat, place Aloo Bhalla above it.
Top it with sweet yogurt, Tamarind & Date Chutney & Mint Chutney
Garnish it with Crispy Fried Potato, Sev, Mint Sprigs, Pomegranate, Beetroot Julienne & cumin powder.
Place Chilled Compressed Watermelon heart before serving.