ACHARI ALOO CHAT (Potato Chaat)

Achari aloo is a very popular snack recipe and one of my favourite. The best way to enjoy potatoes is to make this spicy Achari aloo chaat and it can be ready so quickly with a few ingredients.

Ingredients

1. Baby potatoes - 10-12
2. Cumin seeds - 1 tsp
3. Mustard seeds - 1/2 tsp
4. Fenugreek seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Hing 1/3 tsp
7. Nigella seeds - 1/2 tsp
8. Dry red chilli - 1
9. Coriander leaves
10. Mumbai Sev / bhujia - 2-3 tsp
11. Curd - 2 tsp
12. Green chutney
13. Tamarind chutney
14. Oil
15. Salt to taste

Process

1. To start with, dry roast the cumin seeds and all other seeds mentioned in the ingredients along with dry red chilli. Grind into powder, not very fine powder.

2. Boil the baby potatoes and cool it down and remove skin. Make small dots using a tooth pick or fork. 

3. Now heat oil in a pan and add mustard oil. Heat up the oil and add potatoes and fry them for 2-3 minutes. Once they are properly fried add this prepared masala and cook for few more minutes. You can serve this Achari aloo with roti paratha also.

4. For making the chaat, place the Achari aloo on a serving dish, spread curd, green chutney (recipe on my blog), tamarind chutney (recipe on my blog) and Mumbai sev. Serve immediately.

POHA CUTLET || CHIRER CHOP

Chire or flattened rice or poha is rice which has been beaten into flat light dry flakes. It is an easily digestible form of raw rice which swells when liquids are added to it. It is a breakfast staple in several states in Eastern India. If flattened rice is not a staple in your pantry, simply replace it with left over rice or grain that absorbs liquid well, and you will have a delightful snack to serve at tea time. 

Ingredients

1. Poha or Flattened rice - 2/3 cup
2. Onion - 1 chopped
3. Ginger - 1/2 inch finely chopped
4. Coriander leaves - finely chopped
5. Potato - 1 (boiled and mashed)
6. Green chilli - 1-2 finely chopped
7. Salt to taste
8. Chat masala - 1/2 tsp
9. Breadcrumbs 
10. Oil for frying

Process

1. Wash poha two to three times, drain off the water and keep aside. 

2. Add mashed potato, onion, ginger, coriander leaves, green chilli, salt and chat masala to the poha and mix them well.

3. Make small cutlet sized balls and place them in a plate. 

4. In a plate, place breadcrumbs. Once all the cutlets are shaped, cover them with breadcrumbs properly and keep aside, they are now ready to fry.

5. Heat the oil in a frying pan. When the oil is hot enough reduce the heat and drop the cutlets. Cook them over medium heat for about 3-4 minutes on each side, until they look golden brown on either side.

6. Serve hot with ketchup or any tangy chutney of your choice.