Aloo chaat , spicy paneer pakoras & crispy potato salad

Name: Aloo chaat , spicy paneer pakoras & crispy potato salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: en
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

Main Dish

4 servings

30 min

Very Easy

(3/5 - 1 vote)
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Three course meal, three flavors. It's delicious and tasty

Ingredients

Number of serving: 4

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

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.

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NNiyaprakash