A deliciously tangy and spicy Aaloo Beh Chaat, made with lotus root and potatoes. Packed with bold flavors and a unique street-style twist, this local favorite is commonly available in Sindh. Chef Shehnaz came all the way from Dadu to share her traditional recipe with us. #foodfusion #happycookingtoyou #digitalammi #arraywah
Ingredients:
-Kanwal kakri/Beh (Lotus root stem) 1 kg
-Water as required
-Aloo (Potato) peeled 3 large
-Palak (Spinach) chopped handful
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Iodized Himalayan pink salt 1 & ½ tsp or to taste
-Zarday ka rang (Orange food color) ¼ tsp
-Tatri (Citric acid) ¾ tsp
-Water 2 & ½ Cup
-Hara dhania (Fresh coriander) handful chopped
-Chaat Masala powder
-Hari mirch (Green chilli) chopped
-Hara dhania (Fresh coriander) chopped
Direction:
-Soak the lotus root stems in water for 8-10 minutes then wash properly.
-Scrape the skin off with sharp knife or peeler.
-Now remove tip & tail cut them in half then wash thoroughly.
-Take a muslin cloth, add spinach & tie to make spinach potli (Traditional technique to achieve a soft and tender texture while boiling)
-In Boiling water, add lotus root, potato, spinach potli, cover & cook on medium flame until potatoes are tender approx. 20 minutes.
-Remove cover, take out potatoes in a bowl, mash well, continue boiling lotus root with cover for 30-40 minutes on medium flame until tender.
-Add red chilli, pink salt, food color, citric acid, water, & whisk until well combined, then blend well.
-Remove the cover, take out spinach potli, then strain lotus root & set aside.
-In same cooking pot, add potato mixture & strained lotus root stem mix gently & cook on medium flame until thickens then add fresh coriander.
-In a serving platter, add prepared chaat and garnish with chaat masala powder, green chilli, fresh coriander & lemon then serve!
