Chatpata Baby Potato Recipe
Chatpata Baby Potato is a delicious and an easy to make side dish which you can make for your everyday meals along with Dal and Phulka. You can also stuff it in a paratha and make a roll out of it.
Easy to make and delicious to eat, Chatpata Baby Potato Recipe can be served as a starter or with paratha. You can pack it in your kids lunch box too. It is easy to make and gets prepared in very less time. You can also stuff this sabzi in a paratha and make a roll for your and your kids Lunch Box.
Serve Chatpata Baby Potato along with Panchmel Dal, Lauki Raita and Pudina Tawa Paratha for a weekday meal.
If you like this recipe, you can also try other Potato Recipes which you can make for your everyday meals:
10 M
15 M
25 M
4 Servings
Ingredients
- 12 Baby Potatoes , boiled and peeled
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Cumin seeds (Jeera)
- 1/2 tablespoon Fennel seeds (Saunf)
- 1/2 tablespoon Whole Black Peppercorns
- 2 Dry Red Chillies
- Oil , as required
- 1-1/2 tablespoon Ginger Garlic Paste
- 1-1/2 tablespoon Tamarind Paste
- 1/4 tablespoon Sugar
- 3 tablespoons Water
- Salt , to taste
- Coriander (Dhania) Leaves , as required, chopped
How to make Chatpata Baby Potato Recipe
To begin making the Chatpata Baby Potato Recipe, heat a heavy bottomed pan.
Once done, add in the coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chillies. Roast them for few seconds.
Add all roasted dry masala in grinder and turn them into a coarse powder.
Heat oil in a wok/kadhai. Add asafoetida and after few seconds, add ginger garlic paste. Saute it properly. This will take about 1 to 2 minutes.
Add baby potato and cook them till the colour of baby potatoes turn into golden brown.
Meanwhile, mix tamarind paste and sugar in water and add into the potatoes.
Add salt to taste and the roasted dry masala. Mix and cook the Chatpata Aloo for two more minute and serve hot.
Serve Chatpata Baby Potato along with Panchmel Dal, Lauki Raita and Pudina Tawa Paratha for a weekday meal.
