It is that point of the week once we take a break from our work, take pleasure in some self-care, and play our favorite reveals. If you’re a foodie, there isn’t a higher self-love than treating your self to a plateful of yummy delight. We do agree that weekends are all about giving your self a break from the kitchen, however making ready a fast snack will not be time consuming in any respect. This weekend, we’re searching for a “teekha, chatapata snack that is healthy too.” Addressing our meals cravings in essentially the most scrumptious manner, right here is Chef Pankaj Bhadouria and her Hariyali Aloo recipe. Oh, wait! It is paired with a vibrant yoghurt dip. Sounds yum, would not it?
“Hariyali Potatoes with Pink Yoghurt Dip. Looking for a teekha, chatapata snack that is healthy too? Then try out this amazing, colourful, delicious potatoes with an equally amazing yoghurt dip,” the GraspChef captioned the submit. Take a glance:
Also Read: Make Restaurant-Style Garlic Bread With Cheese Dip – Easy Recipe By Chef Pankaj Bhadouria
How To Make Yogurt Dip:
Yoghurt Dip Ingredients:
Yoghurt: 1 cup
Grated carrot: ¼ cup
Grated beetroot: ¼ cup
Green chilli (chopped): 1 cup
Salt to style
Method:
Mix grated carrot, and beetroot with yoghurt. Throw in chopped inexperienced chilli for spice. Add, salt as per your style.
Give it a mixture and the dip is prepared.
How To Make Hariyali Aloo:
Hariyali Aloo Ingredients:
Coriander leaves
Green chillies: 2
Garlic: 7-8 cloves
Ginger – a small chunk
Roasted chana: 2 tbsp
Lemon juice: ½ cup
Salt to style
Cumin seeds: 1tsp
Hing: 1tsp
Boiled potatoes: 200g
Method:
Step 1: Start by making the inexperienced chutney. Blend recent coriander leaves, inexperienced chillies, garlic, ginger, roasted chana, lemon juice and salt in a mixer. Keep it apart.
Step 2: Heat some oil in a pan, add cumin seeds and hing.
Step 3: Next, throw within the boiled potatoes. Empty the inexperienced chutney and prepare dinner for 3-4 minutes. Your hariyali aloo is prepared.
Time for service. In a serving glass, add a spoonful of the pink yoghurt dip, some grated radish, and place the hariyali aloo on high. Garnish with lemon slices and serve.
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