Health

Hariyali Aloo and Pink Yoghurt Dip Is The Perfect Snack For Weekend

It is that time of the week when we take a break from our work, indulge in some self-care, and play our favourite shows. If you are a foodie, there is no better self-love than treating yourself to a plateful of yummy delight. We do agree that weekends are all about giving yourself a break from the kitchen, but preparing a quick snack won’t be time consuming at all. This weekend, we are looking for a “teekha, chatapata snack that is healthy too.” Addressing our food cravings in the most delicious way, here is Chef Pankaj Bhadouria and her Hariyali Aloo recipe. Oh, wait! It is paired with a vibrant yoghurt dip. Sounds yum, doesn’t 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 MasterChef captioned the post. Take a look:

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 taste 

Method:

Mix grated carrot, and beetroot with yoghurt. Throw in chopped green chilli for spice. Add, salt as per your taste. 

Give it a mix and the dip is ready. 

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 taste 

Cumin seeds: 1tsp

Hing: 1tsp

Boiled potatoes: 200g

Method:

Step 1: Start by making the green chutney. Blend fresh coriander leaves, green chillies, garlic, ginger, roasted chana, lemon juice and salt in a mixer. Keep it aside. 

Step 2: Heat some oil in a pan, add cumin seeds and hing. 

Step 3: Next, throw in the boiled potatoes. Empty the green chutney and cook for 3-4 minutes. Your hariyali aloo is ready. 

Time for service. In a serving glass, add a spoonful of the pink yoghurt dip, some grated radish, and place the hariyali aloo on top. Garnish with lemon slices and serve.

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