Right from their mineral water-filled Gol Gappas to the Alu-Matar Chaat, which is quite a winter staple for Delhi belles and Aunty-jis alike. Whoever believes in some waist-full (pun definitely intended!) indulgences. Sometimes.
As a first timer, even if you miss the neon green glow sign of this chaat house, I bet you cannot miss the smell of crispy-fried cubes of potatoes on a foggy evening of a Delhi winter. Even in that gnarling traffic with the window of your car rolled up.
If you not already completely enticed, here is a peek at what I am talking about.
And if you continue reading, I will tell you how I made this Alu-Matar Chaat Evergreen charges 20 a plate. Or is it more now?
Ingredients for Alu-Matar Chaat are:
4-5 medium size potatoes, boiled
1 cup green peas, blanched and drained
Juice of half lemon
Half teaspoon red chili powder/ cayenne pepper
One teaspoon bhaja moshla (dry roasted cumin and coriander seeds, coarsely ground)
Half teaspoon MDH Chaat Masala
Canola oil (Evergreen uses desi ghee!)
Cut the boiled potatoes in quarters. Heat oil in a frying pan, almost up to smoking. Release the cubes of potato in the hot oil and fry till they are crisp and golden brown on all sides.
Use a slotted spoon to remove. Drain excess oil on paper towels. I haven't seen the chaat wala in Evergreen do it. But remember we are making this at home.
In a bowl, mix the fried potatoes, blanched green peas, lemon juice, and spices. Give it a quick mix to coat the hot potatoes with the spices.
Do one last check on the salt and spices. Serve warm in little aluminum foil / pie bowls with a fruit pick.The best way to eat this Alu-Matar Chaat is to share with your best friend.
Indulgence now has a new name – Alu-Matar Chaat (Potato-Peas Chaat).