Hyderabadi alloo toast chaat

In a bowl, mix the potatoes with salt, turmeric, red chili powder, coriander powder, red & green chutney.

Put the potato mixture in one side of the bread slices. Heat up oil to deep fry. Or heat the non stick pan for toasting.

In a flat bowl, add the plain flour, corn flour, salt and turmeric. Use water as required to form a batter.

Coat the potato smeared side with plain flour slurry and deep fry both sides until golden and transfer to an absorbent kitchen paper. You may choose to toast these in a tawa with 1 tsp oil. Even i made this toast in tava..have not fried this toast..

To Assemble: In a plate, place the aloo toast and smear green imli and red chutneys. Slice the aloo toast diagonally then sprinkle chopped onions & coriander.

Finally a good layer of Nylon Sev and the Aloo Toast is ready to serve!

So hyderabadi aloo toast chaat is ready. Served hot with green chutney and onion..

Green Chutney : Minty Chutney Ingredients: Mint Leaves - 1 small bunch (150 gm) Coriander Leaves - 1 large OR 2 small bunch Groundnut - 10 to 15 Salt - as per taste Lemon Juice - 1 or 2 Cumin seeds - 1/2 tsp Sugar - 1/2 tsp Water as required.

Green chutney Method: Grind all ingredients together to a smooth paste.

Red Chutney: Garlic - 8 tbsp Schezuan sauce - 1/2 tbsp Kashmiri Red Chili powder- 2 tbsp Or red chillies..7 to 8 Salt - to taste

Red chutney Method: In a pan, add in the oil. Once hot, chopped garlic and schezuan sauce goes in. After a minute, add the kashmiri red chilis or red chilli powder .Turn off the flame, let it cool down, blend to a smooth paste using sufficient water.