Today, I’ll be sharing with you guys a mini new invention of mine – baby potato bombs chaat! This delicious street-side snack is a no brainer. It’s colourful, simple and so delicious!
Chaat is usually served on a plate full of yummy toppings however, today- we’ll be working with some mini potatoes as a fun alternative for the crispy papdi’s!
- 10-15 baby potatoes
- Mint chutney (recipe below)
- Sweet chutney (recipe below)
- Finely Chopped onions
- Chopped tomatoes
- Chopped raw mangoes
- Chopped coriander
- finely chopped green Chilli (optional)
- Nylon sev
- Pomegranate seeds
- Roasted cumin powder
- chat masala (ready made one)
- red Chilli powder
- Black salt
Ingredients for Green Chutney: *GRIND TOGETHER WITH LITTLE WATER *
- 1 cup chopped coriander
- 1/2 cup chopped mint leaves
- 4-5 green chillies, roughly chopped
- 1/2 tsp cumin seeds
- 1 inch piece ginger
- 2-3 petals garlic
- 1 tbsp lemon juice
- 1 tsp black salt
Ingredients for Sweet Chutney:
- 2 tbsp Tamarind Pulp
- 3 tbsp Jaggery (grated)
- 1 tbsp roasted Cumin powder
- 1/2 tsp Chili powder
- 1/2 tsp black salt
- 1/2 bowl water
Mix Tamarind pulp, jaggery and water together- boil for 3-5 minutes. Add cumin, chili and black salt. Stir nicely- add some water if required. Boil for another 3-5 minutes…and the chutney is ready to serve!
First, parboil the baby Potatoes for 7-8 minutes. Be careful not to over-boil! The potatoes should be soft enough to eat however not too soft to break easily. Then, peel and cut off both the ends slightly to create a small barrel like shape. First I used a small knife to create round cavity then used a melon scooper or also you can use small measuring spoons to scoop out the centre of the potato to create a big cavity. Make sure to not tear the other end of the potato or all your efforts will go to vain!
Keep aside the ‘flesh’ that you’ve just scooped out- we’ll be using that to deep fry and for the filling!
Lightly coat the ‘flesh’ and the potatoes with some corn flour and deep fry till lightly brown. Keep them aside. Now deep fry the ‘flesh’ until golden brown and crispy and later blot on kitchen tissue paper to minimise the oil .
Ingredients for the stuffing:
Mix the fried ‘flesh’ of the potatoes with some chaat masala, cumin powder and chili powder and mash the mixture.
Using this mixture, we’ll be taking just enough into a spoon to fill each baby-potato cavity.
Easy- right? Top your dish off with some chopped onions, raw mango, tomatoes! Add some sweet and mint chutney. Garnish this with some crispy sev, coriander and pomegranate seeds!
Your delicious, fun potato bombs chaat are ready to serve ! These are great for starters or even some parties.
Hope you like this yummy Chaat. Do try and let me know how it turns out. You can also follow my FB page what’s my plate all about.