Aloo chaat , spicy paneer pakoras & crispy potato salad

Ingredients

1) For Aloo Chaat :

• 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
• 2 - 3 teaspoon mint chutney
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh coriander leaves
• Oil for frying
• Salt to taste

2) For mint chutney :

• 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

3) For Spicy Paneer Pakoras :

• 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

For garnishing :

• Chaat masala
• Coriander leaves

4) For Crispy Potato Salad :

• 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

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Preparation

• 1) 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.
• 2) Grind all the ingredients to a fine paste without water.
• 3) 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.
• Add bhujia , mint chutney, green chillies, coriander leaves and juice of lemon to boiled potatoes. Mix well. Serve immediately.