February 22, 2018
A number of years ago, an Indian friend introduced me to Aloo Chaat– a street food where fried potatoes are mixed with onion, fresh herbs, toasted cumin, yogurt, then drizzled with a tamarind sauce that featured a tangy, spicy, fruity, and sweet yet savory note. He then topped it off with crispy fried mix of lentils, peanuts, peas and chickpeas. Years later when I discovered that fresh pasta would puff and crisp when deep-fried, it reminded me of the crisps on the Aloo Chaat. So we’re turning tradition on its head by deep-frying our short and lovely Rustic Durum Egg Campanelle along with the potatoes. If you can, pickup a store bought tamarind or mint chutney to bring all the flavors together. The result is a curiously crunchy, chewy and savory treat certain to blow your mind. – Jeff
1 9oz package of Dumpling & Strand Rustic Durum Egg Campanelle1 russet potato, small diced2 cups peanut oil1 teaspoon turmeric powder1 yellow onion, julienned2 tablespoons parsley leaves1 tablespoon cumin seeds, toastedCandy or deep fry thermometer
Optional:Store bought sweet tamarind chutney or mint chutneyChopped cilantro
1. In a medium pot, bring potatoes and water to cover, to a boil.2. Cook until easily pierced with a knife.3. Pour potatoes and water out through a strainer. Dry potatoes on paper towels to cool.4. In the same pot, heat up oil to 375°. Add pasta and cook for 1 minute or until golden brown.5. Using a slotted spoon, scoop the noodles out of the oil and place on paper towel to drain. Immediately toss with turmeric and salt.6. Next, add the potatoes to the oil and cook until golden brown, drain on paper towels, and salt.7. In a dry, small sauté pan on high heat, char the onions for 4 to 5 minutes until blackened lightly.8. Toss the pasta, potatoes, cumin, onions, and parsley leaves together.9. Transfer to plates or bowls and drizzle with sweet tamarind chutney and/or cilantro and mint chutney.10. Serve immediately. And always share with family and friends!
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