Aloo Chaat

In theory this dish is meant to be made with thinly sliced potatoes. In practice I tend to get lazy and just buy frozen hash browns (diced potatoes) at the grocery store and just make it with those.

Aloo Chaat
From 660 Curries
1 lb. russet potatoes (or other floury potato), cut into quarters if large and sliced thin
2 Tbsp. canola oil
2 Tbsp. mint-yogurt sauce
2 Tbsp. chile-garlic sauce
1/4 c. tamarind-date sauce
1/4 c. yogurt sauce with black salt
1/2 c. chopped scallions
chaat masala
2 Tbsp. chopped cilantro

1. Fry potatoes in oil over medium heat until crispy and brown (5-10 minutes).
2. Layer the potatoes with the sauces: potato, then mint sauce, then more potato, then hot sauce, more potatoes, tamarind-date, a final layer of potatoes, and top with the yogurt and black salt sauce.
3. Sprinkle with scallions, chaat masala, and cilantro.