If you know me, you know how much I love chaat. It’s not comfort food, it’s not something I need on a rainy day or after a rough day… But it’s probably a habit. Something I need everyday and enjoy each day, equally as well.
But I have always seen how it’s associated to class, and the humble Indian street food is seen down upon. So I got thinking, and along with my friend Ananya, who’s the brains behind coming up with this recipe and also who got cracking to make this!
A very modern take on the Aloo Tikki that we choose to call Potato Cupcake with Tamarind reduction, a Coriander and Mint sauce with a Sweet Yogurt icing and some Rice Crispies! 😍
Read on to know the recipe!
For everyone who doesn’t like chaat, I still want to feed you with chaat. So there you go! 🙂
Take 4 boiled & mashed potatoes. Add 1 top each of chili powder, chaat masala, garam masala and salt to taste. Add chopped coriander and mint. 2 tsp of maida & 1/2 tsp of baking soda. Mix well. Grease cupcake moulds, fill 3/4th of the moulds with the potato mix, brush with little oil and bake in a preheated oven at 200 degrees for 30 minutes.
Make tamarind chutney by mixing 1 cup tamarind pulp, 2 cups of grated jaggery, cumin powder and red chili powder. And cook it on slow flame till it gets a thick consistency.
At last add black salt to taste.
For the green chutney blend 1 cup of coriander, 1/2 cup mint, 3 green chillies, half a lemon’s juice and salt to taste.
And mix well
Add some chili flakes, mixed herbs seasoning and salt to taste to some rice flour and knead a tight dough by adding water and some oil.
Now pass the dough through a thick grater into hot oil and fry till crisp.
For the plating fill in the potato cupcakes with the two kinds of chutneys using a piping bag. And top it up with sweetened hung curd using a piping bag again. Now arrange the rice crispies on the plate and place the cupcake on it. Garnish it with a coriander sprig.