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| Main Ingredients | Medium potatoes, Cornflour |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 4 medium potatoes, peeled
- 4 tablespoons corn starch
- Oil for deep frying
- Ready-made pindi chole
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- Yogurt as required
- Sweet tamarind chutney as required
- Green chutney as required
- Chaat masala as required
- Sev for garnish
- Freshly chopped coriander leaves for garnish
Method
- Peel potatoes and grate them into a bowl filled with water. Wash them well. Drain on an absorbent paper and pat them dry.
- Add corn starch and mix well. Place a portion of the mixture into a tea strainer and place another tea strainer on it and press it to shape them into a katori
- Heat sufficient oil in a non-stick pan, deep fry the potato katori till golden and crispy. Drain on an absorbent paper.
- Place the prepared katoris on a serving plate, stuff with pindi chole, onion, tomato, and add a little yogurt, sweet tamarind chutney, green chutney, sprinkle some chaat masala.
- Garnish with sev and chopped coriander. Serve immediately.
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