Among the things that I miss most about Bangladesh is those delectable goodies that you would buy from the snack-carts by the sidewalks. I used to save my lunch money and stay hungry (surprise!) to have a feast with those goodies after school. They were not the healthiest by any means, but even the thought of the crunch-munch and the tangy-sweet-salty flavors make my mouth (literally, as I type this) years after those balmy afternoons.
I love having people over and cooking with others. My friend Sam and Dristi were over and what's better to make for lunch than foods that make all of us reminisce about our school-days? We made Aloo Chaat (spicy tangy potatoes), Pani Puri (crisps filled with goodness) and Momos (Nepali dumplings with a spicy sauce).
Aloo Chaat/Spicy Potatoes
Ingredients:
2 potatoes (I used the regular yellow kind)
1 green chili chopped (or Serrano or Thai red chili) - leave out if desired
2 tbsp cilantro chopped
1 tbsp mint leaves (can leave out)
1tsp chaat masala (any Indian or large grocery store carries this)
1 tbsp bhel chutney (again Indian grocery store)
Juice of half a small lime
1 tbsp finely diced red onion
Add the lime juice and water to the bhel chutney (essentially tamarind chutney with sugar, can make it at home if needed) so that it gets a sauce-y consistency.
Boil potatoes to the extent that after you chop them into bite size cubes, the pieces are still firm. Add the bhel sauce and the chaat masala to the peeled and chopped potatoes. Toss lightly with a fork. Garnish with the chili, cilantro mint, and onion. Voila! Deliciousness!
The beauty of this kind of food is that you can alter the recipe in any way you want. I don't like raw onions, I leave that out. I add a bit more bhel chutney. Taste it while tossing, and adjust.
I love having people over and cooking with others. My friend Sam and Dristi were over and what's better to make for lunch than foods that make all of us reminisce about our school-days? We made Aloo Chaat (spicy tangy potatoes), Pani Puri (crisps filled with goodness) and Momos (Nepali dumplings with a spicy sauce).
Aloo Chaat/Spicy Potatoes
Ingredients:
2 potatoes (I used the regular yellow kind)
1 green chili chopped (or Serrano or Thai red chili) - leave out if desired
2 tbsp cilantro chopped
1 tbsp mint leaves (can leave out)
1tsp chaat masala (any Indian or large grocery store carries this)
1 tbsp bhel chutney (again Indian grocery store)
Juice of half a small lime
1 tbsp finely diced red onion
Add the lime juice and water to the bhel chutney (essentially tamarind chutney with sugar, can make it at home if needed) so that it gets a sauce-y consistency.
Boil potatoes to the extent that after you chop them into bite size cubes, the pieces are still firm. Add the bhel sauce and the chaat masala to the peeled and chopped potatoes. Toss lightly with a fork. Garnish with the chili, cilantro mint, and onion. Voila! Deliciousness!
The beauty of this kind of food is that you can alter the recipe in any way you want. I don't like raw onions, I leave that out. I add a bit more bhel chutney. Taste it while tossing, and adjust.
loved it :)
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