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The ingredients needed to prepare Aloo Jalebi Chaat:
- Prepare For Aloo ke Jalebi
- You need 2-3 Medium size potatoes
- Use 1/4 cup sago seeds (sabudana)
- Get 1 inch ginger crushed
- Get 1/2 tsp red chilli powder
- You need 1 cup Maida/ all -purpose flour
- You need 1/4 cup yoghurt
- Take For Aloo Chaat
- Prepare 1-2 medium size potato
- Use 2 tsp coriander leaves
- Get 1/4 tsp ginger paste
- You need 1/2 tsp red chilli powder
- Prepare 1/2 tsp roasted cumin seeds powder
- Provide 2 tsp lime juice
- You need to taste Salt
- Get For Tamarind Chutney
- Prepare 1 cup Tamarind
- Get 1/2 cup jaggery
- Prepare 1 whole red chilli for tempering
- Prepare 1/4 tsp cumin seeds for tempering
- Provide Pinch asafoetida for tempering
Instructions to make Aloo Jalebi Chaat:
- In a blender blend Sabudana until it’s fine powder. Strain and set aside the left out big ones which didn’t powder. Add on to a bowl.
- Boil potatoes and take 2 boiled potatoes, cool, peel and roughly crumble and put it on the blender. Add yoghurt and salt and blend. Pour it into the Sabudana powder and mix very well
- Add Maida and start making the batter. In between keep adding water until the consistency is not too thin or thick. Let it rest for 10 mins
- In a bowl heat water and add tamarind and jaggery and bring it to boil. When the water is reduced a little bit then set aside.
- In the batter add crushed ginger juice and red chilli powder and mix very well. Pour some of the batter into a lip lick bag and cut one of the edge.
- Heat oil in a saucepan and from the lip lock bag pour a little of the batter to make the jalebis. Make 2-3 in batches and deep fry on each side. Set aside
- In a saucepan heat oil and add cumin seeds, whole red chilli and asafoetida and add that to the tamarind Chutney. Bring it to heat and on low flame keep it for 5-6 mins
- For the Aloo Chaat, cut the boiled potatoes and mix roasted cumin seeds powder, red chilli powder, lime juice, a little ginger, coriander leaves and salt. Mix well.
- For playing put the aloo from the Chaat and then a Jalebi and do it for 2-3 more jalebis. Garnish with chopped coriander leaves and enjoy
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