Aloo Annanus ki Chaat

About Aloo Annanus ki Chaat

Ingredients

• Large potatoes, boiled, peeled and chopped 2
• Medium pineapple, peeled and chopped 1
• Chaat masala 1 tsp
• Medium onion, chopped 1
• Salt to taste
• Red chilli powder ½ tsp
• Lemon juice 1½ tbsps
• Fresh coriander leaves, finely chopped 1 tbsp

How to Make Aloo Annanus ki Chaat (Stepwise Photos)

Method

1. Mix potato, pineapple and onion in a bowl
2. Add salt, red chilli powder, chaat masala and lemon juice and mix well
3. Add coriander leaves and mix.
4. Transfer into a serving bowl and serve at room temperature.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps