Ingredients :
4 cups – Potato (boiled hard and cut into medium cubes)
1/2 cup – Cilantro (finely chopped)
1 tbsp – Ginger (thinly sliced)
1 tbsp – Green chilli (finely chopped)
2 tsp – Lemon juice
1/4 cup – Tomato (chopped)
1/4 cup – Onion (chopped)
3 tbsp – Refined oil
Salt – To taste
Spice mix for chaat:
1 tbsp – Roasted cumin powder
1 tsp – Red chilli powder
1 tsp – Mango powder (aamchur)
1/4 tsp – Black pepper powder
1 tsp – Black salt
1/8 tsp – Asafoetida (hing)
1/8 tsp – Citric acid
1/2 tsp – Ginger powder
Method
* Mix all the spices together really well and set aside.
* Put a heavy, flat frying pan over medium-high heat. Add oil to warm the frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
* Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take eight to ten minutes.
* Turn off the heat and sprinkle ginger, cilantro, green chillies, lemon juice and about one and a half tablespoons of the spice mixture. Mix it well, making sure all the pieces of potatoes are coated.
* Taste one of the potatoes and add more spice mixture, according to your taste.
* Mould it into rounds, then demould it and garnish it with coriander, tomato and chopped onion on the top surface so that it looks like tricolour of the national flag.
DAHI KEBAB
Ingredients
500g – Yoghurt
100g – Cottage cheese (paneer)
2 – Onion (chopped)
4 – Green chilli (chopped)
75g – Cheese
2 tbsp – Coriander and black pepper powder
1 tbsp – Ginger (chopped)
1 and 1/2 tbsp – Red chilli flakes
2 tbsp – Cornflour
1/2 cup – Besan (roasted)
2 tbsp – Refined Oil
Salt – To taste
Method
* Lay a muslin cloth over a bowl and pour the yoghurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
For the filling:
* Dry roast coriander seeds and black pepper. Grind into a powder.
* Grate cheese and mix a little coriander, pepper powder, green chillies, onions, ginger and salt.
* Take the hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander and pepper powder.
* Bind with besan, paneer and corn flour.
* Add in the filling and shape it into kebabs. Shallow fry in a pan and serve hot.
4 cups – Potato (boiled hard and cut into medium cubes)
1/2 cup – Cilantro (finely chopped)
1 tbsp – Ginger (thinly sliced)
1 tbsp – Green chilli (finely chopped)
2 tsp – Lemon juice
1/4 cup – Tomato (chopped)
1/4 cup – Onion (chopped)
3 tbsp – Refined oil
Salt – To taste
Spice mix for chaat:
1 tbsp – Roasted cumin powder
1 tsp – Red chilli powder
1 tsp – Mango powder (aamchur)
1/4 tsp – Black pepper powder
1 tsp – Black salt
1/8 tsp – Asafoetida (hing)
1/8 tsp – Citric acid
1/2 tsp – Ginger powder
Method
* Mix all the spices together really well and set aside.
* Put a heavy, flat frying pan over medium-high heat. Add oil to warm the frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
* Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take eight to ten minutes.
* Turn off the heat and sprinkle ginger, cilantro, green chillies, lemon juice and about one and a half tablespoons of the spice mixture. Mix it well, making sure all the pieces of potatoes are coated.
* Taste one of the potatoes and add more spice mixture, according to your taste.
* Mould it into rounds, then demould it and garnish it with coriander, tomato and chopped onion on the top surface so that it looks like tricolour of the national flag.
DAHI KEBAB
Ingredients
500g – Yoghurt
100g – Cottage cheese (paneer)
2 – Onion (chopped)
4 – Green chilli (chopped)
75g – Cheese
2 tbsp – Coriander and black pepper powder
1 tbsp – Ginger (chopped)
1 and 1/2 tbsp – Red chilli flakes
2 tbsp – Cornflour
1/2 cup – Besan (roasted)
2 tbsp – Refined Oil
Salt – To taste
Method
* Lay a muslin cloth over a bowl and pour the yoghurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
For the filling:
* Dry roast coriander seeds and black pepper. Grind into a powder.
* Grate cheese and mix a little coriander, pepper powder, green chillies, onions, ginger and salt.
* Take the hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander and pepper powder.
* Bind with besan, paneer and corn flour.
* Add in the filling and shape it into kebabs. Shallow fry in a pan and serve hot.
