Potato Cutlet Chaat

Recipe Ingredients:

For Potato Cutlets:

3 large potatoes, quarter

4 tbsp butter

2 tbsp salt

1 tbsp pepper powder

For Chick pea Masala:

1 cup chick peas, boiled

1/4 cup onions chopped

1/4 cup chopped tomatoes

1/4 cup mashed potatoes

1 cup water

1 tbsp ginger garlic paste

1/2 tbsp coriander seeds

1 tbsp red chilli powder

1 tbsp garam masala powder

1 tbsp chaat masala powder

salt (according to taste)

For Green Chutney:

1 cup mint leaves

1 cup coriander leaves

4 green chillies

1/4 tbsp salt

For Tamarind chutney:

100 gm tamarind pulp

45o ml water

55g brown sugar

1/2 tbsp salt

For Serving:

1/2 cup yogurt

1/2 cup chopped onions

How to prepare:

Cook potatoes with their skins in a thick bottomed vessel of boiling water for 20 minutes, or untill tender. Drain, then soak in cold water for 3o minutes. Peel them and mash the potatoes. Add salt and pepper powder to the mashed potatoes and mix well. Divide the mashed potatoes into small equal size portions and roll each portion into a small size ball. Working with one ball of mashed potato at a time, flatten the mashed potato balls between your palms by pressing slightly. Heat butter in a medium saucepan over a medium heat, place potato cutlets and cook untill they turn golden brown in colour, turn the other side of potato cutlets and cook in the same way untill they turned golden brown in colour on both sides and reserve untill needed.

In a saucepan heat oil over a medium low heat, add onions, ginger garlic paste and cook untill onions turns transparent. Add  tomatoes, salt and coriander seeds and cook untill tomatoes are soft and pulpy. Add chick peas and saute for 15 minutes. Add water and mashed potatoes bring to boil untill the contents slightly thicken. Finally add red chilli powder, garam masala powder and chaat masala powder, cook for 15 minutes or untill done.

In a blender add mint leaves, coriander leaves and green chillies and whiz untill it is all blended well into a fine paste and reserve untill needed.

Put the tamarind pulp and water in in a heavy-based saucepan over a high heat and bring to the boil. Reduce the heat and simmer for 25 minutes, stirring occasionally. Stir in sugar and salt and continue to simmering for further 10 minutes, or untill desired consistency is reached. Leave to cool.

In a serving plate place 1 or 2 potato cutlets, enough chick pea masala curry, tablespoon of green chutney and a tablespoon of tamarind chutney and serve with fresh yogurt and chopped onions.