If you are bored of the regular papdi or aloo chaat, you must try this delicious version.
Time: 50 minutes
- 1/2 teaspoon powdered black pepper
- 1/2 teaspoon cumin powder
- salt as required
- 4 teaspoon sugar
- 1/2 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 5 tablespoon ghee
- 5 tomato
- For Garnishing
- 1 tablespoon tomato ketchup
- 2 tablespoon freshly chopped coriander leaves
- 1 1/2 inches shredded ginger
- For The Main Dish
- 2 boiled, peeled potato
- To prepare this yummy chaat recipe, mash the boiled potatoes and put into a bowl. Add red chilli powder,
- black pepper powder, garam masala powder, cumin powder, along with coriander powder and mix well with
- salt to taste.
- Next, scoop out the flesh from 4 tomatoes and reserve the pulp. Stuff the tomatoes with the potato mixture.
- Now, heat 4 tablespoons of ghee in an iron kadhai and then place the stuffed tomatoes, open end facing
- down. Cover and cook on a low flame, turning sides every 5 minute or till they become soft.
- Mash with the back of a spoon till tomatoes and potatoes get properly mixed.
- Now for puree, blend the remaining tomatoes properly. Heat the remaining ghee in a non-stick pan, add the
- tomato puree, sugar, salt and tomato ketchup and cook for 2-3 minutes, ensuring that it does not get too
- To serve, put the tomato-potato mixture in a serving bowl or kulhad, pour tomato puree over it. Garnish the
- dish with ginger, coriander leaves, spices of your choice, crushed namkeen and enjoy.