Chatpate Aloo is Punjab’s version of the ever popular potato wedges. This dish incorporates a variety of flavours and textures starting with the humble potato tossed in nutty flavoured sesame seeds, the crispy capsicum and then the tangy flavour of the amchur powder. Mustard oil imparts a typical Punjabi flavour to the aloo and the abundant use of chilies makes it a spicy delicacy. A versatile dish Chatpate Aloo can be eaten by itself as a snack or served with hot puris and delightful aam ka achaar.
Heat the oil in a kadhai on a medium flame and deep-fry the potato fingers till they are golden brown and cooked. Drain on absorbent paper and keep aside.
Combine the chilli powder, coriander powder, cumin seeds powder, sesame seeds, dry mango powder and salt in a bowl and mix well.
Add the potatoes, green chillies and coriander and mix well. Keep aside
Heat the mustard oil in a pan to smoking point, add the asafoetida and stir for about 10 seconds.