Ingredients: For the Chaat Oil 2 tbsp A few curry leaves Nigella seeds 1/2 tsp Cumin 1 tsp Paprika / Red chilli powder 1 tsp Turmeric powder 1/4 tsp Red chilli flakes 1/4 tsp 4 Large diced potatoes Chaat Masala 1 tsp Salt to taste
For the Filling Oil 2 Tbsp Ginger garlic paste 1 tbsp Turmeric powder 1/4 tsp Red chilli flakes 1/4 tsp Soaked moong Daal / Lentils 2 cups Chaat Masala 1 tsp Salt to taste Kasoori meethi 1 tsp Gram Flour / Besan 2 tbsp
For the Kachori Flour 2 cups Salt to taste Oil 2 tbsp
For Topping Chopped onions Chopped tomatoes Chopped Green chilli Yogurt Tamarind chutney Sev Lemon juice Boondi
Method: To prepare the potato chaat, take 2 tbsp of oil and add all the spices, then add the diced potatoes with a little water. Cook till tender and then coarsely mash the potatoes. For the filling of the kachoris. Take 2 tbsp oil and add the spices. Then add the moong dal lentils and cook till tender. Then add 2 tbsp gram flour/ Besan and stir. For the Kachoris add oil, salt and water to the flour and knead well. Cover and rest for 30 minutes. Then roll out the dough and place the filling in it. Fold to form a kachori. Then fry till golden brown. To assemble the kachori chaat, place the kachoris in a bowl, add the potato chaat. Top with chopped onions, tomatoes, green chillies, coriander, yogurt, lemon juice, tamarind chutney, sev and boondi.