Aloo Chaat , Spicy Paneer Pakoras & Crispy Potato Salad

4 potatoes, boiled
1 1/2 teaspoon cumin seeds powder
1/4 teaspoon black salt
3/4 teaspoon garam masala powder
3/4 teaspoon chilli powder
1 teaspoon amchur powder (dry mango powder )
2 - 3 teaspoon mint chutney
1 teaspoon lemon juice
1 teaspoon chopped fresh coriander leaves
Oil for frying
Salt to taste

Cut the potatoes into cubes and fry them on a hot griddle , using a little oil till they are red in color.

Put the potatoes in a bowl. Sprinkle all masalas, add mint chutney and lemon juice. Mix well. Garnish with chopped coriander leaves.

15 - 20 mint leaves
1/ 2 cup coconut , grated
1 - inch piece ginger
5-6 green chillies
1 onion
1 tablespoon raisins
1 teaspoon tamarind paste
1 teaspoon grated jaggery
Salt to taste

250 g gram flour ( besan )
200 g paneer
Salt to taste
1 teaspoon mango powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon cumin powder
Oil for frying

Chaat masala
Coriander leaves

Mix gramflour , salt and water and make a batter . Take a long and thick slices of paneer ( 2 ?? by 4?? ) . Cut in the centre.

Mix all masalas and sprinkle on one slice of paneer. Place another slice of paneer on top.

Dip it in besan batter and deep - fry. When half done , transfer it to a plate. Cut it into small pieces and deep fry again till they are golden in color. Sprinkle chaat masala and chopped coriander leaves. Serve with mint chutney and tomato sauce.

4 boiled potatoes , chopped
1/2 cup bhujia ( spicy )
2 tablespoon mint chutney
2 green chillies ( chopped )
1 tablespoon coriander leaves ( chopped )
Juice of 1 lemon
Salt ( if required )

Add bhujia , mint chutney , green chillies, coriander leaves and juice of lemon to boiled potatoes. Mix well. Serve immediately.