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 exhibits. If you’re a foodie, there isn’t any 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 getting ready a fast snack will not be time consuming in any respect. This weekend, we’re in search of a “teekha, chatapata snack that is healthy too.” Addressing our meals cravings in essentially the most scrumptious approach, 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 publish. 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 combination 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 cook 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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