Tandoori Potato Bharva Chaat

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Portion size: 3-4 servings

Preparation time: 20 mins

Cooking time: 30 mins

 

Potatoes                      4-5 pcs

Mustard oil                   1 tbsp

Turmeric powder          1 tsp

Red chilli powder          ½ tsp

Salt                               1 tsp

Ajwain                           ½ tsp

Rice flour                       1 tbsp

Besan                            1 tbsp

Oil                                 for frying 

Walnuts chopped           1 tbsp

Pomegranate dried         1 tbsp

Onion chopped               2 tbsp

Ginger chopped              1 tbsp

Green chilli chopped       ½ tbsp

Chaat masala                  ½ tbsp

Coriander chopped          1 tbsp

Lemon juice                      ½ tbsp 

Papdi                                6-7 pcs

 

Marination 

 

Mustard oil                   1 tbsp

Curd                             3 tbsp

Salt                              ½ tbsp

Red chilli powder         1 tsp

Garam masala             1 tsp

Turmeric powder          1 tsp

Jeera powder               1 tsp

Coriander powder        1 tsp

Ajwain                          ½ tsp

Kasoori methi               ½ tbsp

Besan roasted              1 tbsp

 

Green chutney

 

Coriander                              handful

Mint leaves                           15-16 pcs

Ginger                                  1 tsp

Garlic                                   7-8 cloves

Lemon                                  ½ tbsp

Jeera powder roasted          ½ tbsp

Water                                   as required 

 

Chaat masala

 

Coriander seeds          1 tbsp 

Jeera                            ½ tbsp

Black pepper                8-6 pcs

Cloves                          4-5 pcs

Dry red chillies             1 pc

Pipla                             2 pcs

Black salt                      ½ tbsp

Citric acid                      1 tsp 

 

 

Peel the potatoes, keep all the trimmings and skin peels aside.

Shape the potatoes into barrel shape, hollow from one side with the help of serrated peeler.

Blanch the potatoes, cook for 4-5 mins and remove it on a plate.

Brush potatoes with mustard oil, and put it in an air fryer at 180C for 15 mins.

Now take potato barrels peels, mix some turmeric powder, red chilli powder, salt, ajwain, rice flour, besan and some water.

Heat oil for deep frying, add potato peels and cook until it comes crisp.

Later fry potato trimming until crisp.

Take a bowl, add crispy fried potato trimmings, chopped walnut, dried pomegranate, chopped onion, chopped ginger, chopped green chillies, chaat masala, chopped coriander, salt, red chilli powder, lemon juice and mix them well. 

Fill this stuffing in the potato barrels and keep aside.

In a bowl make a marination, add mustard oil, curd, salt, red chilli powder, garam masala, turmeric powder, jeera powder, coriander powder, ajwain, kasoori methi, roasted besan and mix it.

Apply this marination on the stuffed potato barrels, and air fry it for 4-5 mins at 200C.

 

Green chutney

 

In a mixer jar, add coriander leaves, mint, green chillies, garlic, ginger, lemon, salt, roasted jeera powder, some water and blend it to a fine paste.

 

 

Chaat masala 

 

Heat a pan, add coriander seed, jeera, pipla, cloves, black pepper, dry red chilli and roast it.

Transfer into a mixer jar, add black salt, citric acid and make a fine powder of it.

Chaat masala is ready.

 

Assemble it by using tandoori aloo, crushed papdi, sweetened curd, green chutney, mithi chutney, chopped tomatoes, chopped onions, ginger juliennes and chopped coriander. 

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