Ingredients
| CORIANDER DRESSING | |
| 2 tablespoons tamarind paste | |
| 3 teaspoons sugar | |
| ½ teaspoon ground cumin | |
| ½ teaspoon ground Kashmiri red chilli | |
| ¼ teaspoon black salt (kala namak) | |
| ¼ teaspoon fennel seeds, toasted | |
| 1½ teaspoons chaat masala | |
| ½ teaspoon garam masala | |
| 1 cup fresh coriander leaves | |
| ¼ cup fresh mint with stems | |
| 1 fresh green or red chilli | |
| ½ teaspoon raw mango powder (amchoor) | |
| ½ teaspoon chopped fresh ginger | |
| ½ teaspoon salt | |
| juice of 2½ lemons | |
| KURKURE ALOO | |
| 400g Agria potatoes | |
| 2 tablespoons cornstarch | |
| ½ teaspoon salt | |
| 500ml oil (for frying) | |
| 1 large onion, diced | |
| 2 medium tomatoes, diced | |
| 3 tablespoons finely chopped coriander | |
| 6 tablespoons coriander dressing |
If you’re in Old Delhi and hear the loud banging of a ladle against a pan, it’s highly likely you’re listening to a kurkure aloo ki chaat hawker grabbing attention.
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Instructions
| 1. | To make the coriander dressing, add all the ingredients to a spice grinder with a few ice cubes to retain the green colour. |
| 2. | Blend for a few minutes until the mixture is fine and pasty. Transfer to a bowl and refrigerate. |
| 3. | To make the kurkure aloo, dice potatoes into 2cm cubes and boil for 5 minutes. Drain and allow to cool. |
| 4. | Once cold, add the cornstarch and the salt to the potatoes and mix lightly until the starch has smothered the whole batch. |
| 5. | Shallow-fry the potatoes in medium-hot oil until they are golden and super crunchy. |
| 6. | Transfer to a bowl and add the onions, tomatoes, fresh coriander and the coriander dressing. |
| 7. | Mix, then serve. For best results, eat immediately. |
Food and recipe styling Vaibhav Vishen / Photography Amber-Jayne Bain