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.

Moong Sprout Cutlets

The Moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlets made with sprouted green moong dal with mashed potatoes and onions that can be served as a healthy and light evening snack.

Ingredients 

1. Green moong sprouts - 2 cups
2. Potato - 1 boiled and mashed
3. Onions - 1/2 cup finely chopped
4. Coriander leaves 1/2 cup finely chopped
5. Ginger - 1 inch finely chopped
6. Green chilli - 2-3 finely chopped
7. Garam masala powder - 1/2 tsp
8. Dry roasted jeera (cumin) powder - 1/2 tsp
9. Salt to taste
10. Oil - for shallow fry the cutlets
11. Breadcrumbs - 1/2 cup
12. Cashew nuts - few for topping the cutlets (optional)

Process

1. To start with making these cutlets, there are two ways to use the moong sprouts. You can cook the sprouted moong dal in a pressure cooker using 1/3 cup of water and a pinch of salt, cook for 2 whistle and then mash them with the help of a masher. OR you can use a blender to make a coarse paste of the sprouted moong adding only chilli and pinch of salt and ginger. Both way it would be perfect. I have used coarse paste of sprouted moong for this cutlet.

2. Once the moong paste is ready, add mashed potato, salt, powder spices, green chilli, onions, coriander leaves, ginger and make a good textured dough.

3. Make small cutlets, you can give any shapes of your choice. In a plate, place breadcrumbs and cover nicely in the cutlets. Put cashew nut at the top of all the cutlets and they are ready to fry.

4. In a pan, add little oil and place cutlets. Fry in batches, do not overcrowd the pan. You can fry 3-4 cutlets at a time. Let them cook for 3-4 minutes on one side, on low medium flame. Once one side is crisp and golden brown, flip the cutlet and let the other side also cook the same way till crisp and golden brown. It will take around 8-9 minutes for making one batch. 

5. Once all the cutlets are golden brown, serve hot with any of your favorite dip or tomato ketchup or green chutney.