Crispy Aloo Koliwada with Special Chutney

Steps

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1. 1
   Cut potatoes into quarters, keeping them relatively large-sized to ensure they remain crispy after frying.
   ▶ ≈0:17
2. 2
   Place potato quarters in salted boiling water and cook for 5-6 minutes until partially softened. Do not cook completely through, as this is the trick.
   ▶ ≈0:23
3. 3
   Drain the potatoes and let them cool. While they cool, prepare the special chutney.
   ▶ ≈0:30
4. 4
   Add fresh coriander, mint (approximately double the amount of coriander), garlic, ginger, green chillies, onion, tomato, tamarind, jaggery, black salt, chaat masala, salt, ice, and water to a blender.
   ▶ ≈0:36
5. 5
   Blend all ingredients together until completely smooth to create a flavorful special chutney.
   ▶ ≈0:51
6. 6
   Prepare the marinade by mixing the cooled potato quarters with the special chutney, ensuring even coating.
   ▶ ≈1:54
7. 7
   Add gram flour and cornstarch to the marinade and mix well to create a crispy coating.
   ▶ ≈2:06
8. 8
   Coat each potato piece thoroughly with the mixture and prepare for deep frying.
   ▶ ≈2:25
9. 9
   Deep fry the coated potato quarters in hot oil until completely crispy and golden.
   ▶ ≈2:36
10. 10
    Drain the fried potatoes and squeeze fresh lemon juice over them before serving.
    ▶ ≈2:36