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Steps to Make Super Quick Homemade Banana aloo chaat

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Banana aloo chaat

Before you jump to Banana aloo chaat recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Consume.

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Every person likes to have dessert after their meals and if you are one of those people you may want to think about some citrus fruit. Citrus fruits additionally supply you with vitamin C, together with other vitamins and also minerals that can help keep you healthy. One thing you may want to try for one of your desserts is to mix coconut with orange sections and top the mix off with a teaspoon of honey.

For those who want to get started living a healthier life the tips above are able to help you do that. The pre packaged highly refined foods that you can get in any store is also not good for you and as an alternative you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let's go back to banana aloo chaat recipe. To make banana aloo chaat you need 11 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Banana aloo chaat:

  1. Provide 2 of ripe banana.
  2. You need 2 of boiled potatoes.
  3. Provide as of Tamarind paste.
  4. Take as needed of Curd.
  5. Provide as per taste of Chat masala.
  6. Use as per taste of Roasted cumin powder.
  7. Prepare as per taste of Chili powder.
  8. Get as required of Fresh coarinder leaves.
  9. Provide as required of Few raisins.
  10. Take as required of Peanut optional.
  11. Take as needed of Puri (panipuri wala khali puri).

Instructions to make Banana aloo chaat:

  1. Cut banana and potato(boiled) in desired shape in plate.
  2. Add salt and pinch of sugar in curd.
  3. Spread curd on top of plate full of potato and banana. Then add termirend paste on it.
  4. Now sprinkle some chat masala, roasted cumin powder.
  5. You can add Roasted peanut also and few raisins in it if you like. Add crush the puri and Garnish with chopped coriander leaves. And serve.

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