John Myers
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Rava Machli and Aloo Chaat with 2 Chutneys
The perfect rava machli and aloo chaat with 2 chutneys recipe with a picture and simple step-by-step instructions.
For Aloo Chaat
- 600 g Potatoes
- 3 tbsp Oil
- 1 tsp Chili powder
- 1 tbsp Ground coriander
- 1 tbsp Ground cumin
- 1 tsp Turmeric
- 1 tsp Ground dried mango
- 3 tbsp Strength
- 3 Salt
For the Rava Machli
- 600 g Salmon fillet with skin
- 100 g Semolina
- 100 g Rice flour
- 100 tsp Salt
- 1 tsp Ground cloves
- 1 tsp Coarse pepper
- 1 Pc. Lime fruit juice
- 1 tsp Pressed garlic
- 1 tsp Turmeric
For the chutneys
- 200 g Dates
- 3 Pc. Tamarinds (sour date) freshly ripe
- 3 bunch Mint
Aloo Chaat
- Cook the potatoes until they are done, but not too soft. Peel the potatoes warm and cut into fine cubes. For the marinade, mix 3 tablespoons oil, 1/3 teaspoons chili powder, 1 tablespoon coriander, 1 tablespoon cumin, 1/2 teaspoon turmeric, 5 teaspoons dried mango, 3 tablespoons starch, 2 tablespoons freshly chopped coriander and salt to taste. Marinate the cooled potatoes with the marinade for about 2 hours. Fry the potatoes in a pan with a little oil for about 5-8 minutes until they are a bit crispy.
2 Chutneys
- Remove the tamarind from the shell and soak in warm water. Then puree together with the dates and add enough water until a fine, viscous paste is formed.
- Puree 1 / 2 bunch of coriander and 1/2 bunch of mint with enough water to create a fine, slightly liquid paste. Season to taste with salt.
- Cut the salmon fillet into 6 even pieces. For the marinade, mix 1 teaspoon of coarsely ground pepper, 1 teaspoon of coriander, 1 teaspoon of cloves, 1 teaspoon of garlic paste, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, 3 tablespoons of oil and the juice of one lime. Leave the fish pieces in the marinade in the refrigerator for at least 2 hours.
- Let the fish warm to room temperature before frying. Heat the pan with enough oil. Mix the semolina well with the rice flour and turn the fish in it. Then fry the fish for 5 minutes on the skin side and then for about 0.5-1 minute on each additional side until golden brown.
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