Chatpata chutney aloo/ Aloo chutney chaat/ potato chutney chaat

Chatpata chutney aloo/ Aloo chutney chaat/ potato chutney chaat 

Chatpata chutney aloo is a spicy, tangy, delicious and popular chaat from the streets of Kanpur. It can be served as an evening snack or can be eaten as side dish in lunch or dinner along with rice, ghavan or paratha. This chatpata aloo chaat is prepared by shallow frying potatoes and then combined with coriander or mint chutney and flavoured spices. 

Quick recipe tip -

1. Adjust spices to taste.

2. Boil potatoes, peel and cut into cubes. Cool completely before shallow frying.

3. Instead of coriander chutney... Mint chutney can be used 

Ingredients -

6-7 boiled potatoes

1/4 tsp turmeric powder

As needed oil for shallow frying

For coriander chutney - 

2 cup coriander leaves

2 tomato

1 onion

5 garlic cloves

1 inch piece ginger

1 tsp green chilli paste

2 tbsp coconut powder

1 tsp black salt

1/2 lemon juice

Other ingredients -

4 tbsp chutney

To taste salt

1/2 tsp chat masala

1 lemon juice 

Method for chutney -

1. In a mixer jar add tomato, onion, garlic, ginger, green chilli paste, coconut powder and lemon juice. 

2. Add coriander leaves. 

3. Grind it to a smooth paste without adding water. 

Method for chutney potatoes - 

1. Cut boiled potatoes in cubes. 

2. Heat oil in a pan for shallow frying potatoes. Add turmeric powder and mix.  

3. Shallow fry potatoes in hot oil till golden. 

4. Remove fried potatoes in a mixing bowl. 

5. Add chutney, salt, chat masala and lemon juice. 

6. Mix everything well. 

7. Transfer to a serving plate. Sprinkle sesame seeds on top. 

8. Serve immediately. 

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Potato cheese pancakes with Crispy potato peels fry

Potato cheese pancakes with Crispy potato peels fry 

Crispy masala potato peels fry is a crispy crunchy snack with zero wastage bcoz this recipe saves potato skins to waste. This is utterly simple and quick recipe. This addictive potato peels fried chips are prepared by mixing potato peels with oil, salt, chat masala and other spices. Then fry coated potato peels in small batches in hot oil until golden and crisp. Chatpata potato crispy peels are ready. Serve hot with tea or coffee.

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Potato cheese pancakes are delicious cheese pull snack which makes it completely irresistible. This is a very quick and easy dish prepared with boiled potatoes combined with rice flour, cheese and spices. 

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Quick tips -

1. Adjust spices to taste. 

Ingredients for potato peels fry -

2 cups potato peels

Masala mix for Potato Peels -

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tbsp rice flour

1 tsp or to taste salt

3 tbsp oil

Other ingredients -

As needed oil for deep frying 

Ingredients for pancakes -

4  boiled potatoes

1 tsp salt

1/2 tsp red chilli powder

1/2 tsp oregano

1/2 tsp chili flakes

1 cup Rice flour

3 tbsp + 1 tsp oil

As needed grated cheese 

(No need to add water) 

Method for potato peels chips -

Method for masala mix -

1. In a mixing bowl add turmeric powder, red chilli powder, salt and rice flour. Mix properly. 

2. Add potato peels and oil. 

3. Mix well. Potato peels should coat properly. Keep aside for 10 minutes. After 10 minutes again mix. 

4. Heat oil in a wok. Fry potato peels in small batches in the hot oil on medium flame. Keep stirring so that it get evenly crisp.

5. When peels are golden and crisp remove it from the oil. 

6. Crispy potato peels fry are ready. 

Method for pancakes -

1. In a mixing bowl add boiled potatoes and mash them with potato masher. Add salt, red chilli powder, oregano and red chili flakes. Add rice flour and mix well. 

2. Knead it to a smooth dough. 

3. Add 1 tbsp oil and knead again. Again add 1 tbsp oil. Knead it again. Add 1 tbsp oil and knead well to a soft non sticky dough.

4. Rub 1 tsp oil on the dough and keep aside for 10 minutes. 

5. Take a small portion of dough and flatten it like a small disk. 

6. Fill a spoonful of grated cheese in the centre. 

7. Close it well. Flatten it like a small tikki/ patty.

8. Heat oil in a pan or mini uttapam pan. Place these small pancakes on it. Drizzle oil as required. 

9. Cook these mini pancakes from both sides on medium flame till golden. 

10. Remove these mini pancakes on the plate. Potato cheese pancakes are ready. 

11. Potato cheese pancakes with Crispy potato peels fry are ready to serve. Serve hot.

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Recipe link for potato peels fry -

https://icuisines.blogspot.com/2021/04/crispy-masala-potato-peels-fry.html 

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Recipe link for potato pancakes -

https://icuisines.blogspot.com/2021/01/molten-cheese-potato-pancakes.html 

Molten cheese potato pancakes

 Molten cheese potato pancakes 

Quick, easy, simple, delicious, cheesy and lip smacking 'molten cheese potato pancake' is an ideal snack for evening paired with a cup of hot masala chai. The beautiful thing in this recipe is 'cheese pull' which makes it completely irresistible. Molten cheese potato pancakes are prepared using simple ingredients. 

Quick recipe tip -

1. Do not add water while kneading the potato dough.

Ingredients -

4  boiled potatoes

1 tsp salt

1/2 tsp red chilli powder

1/2 tsp oregano

1/2 tsp chili flakes

1 cup Rice flour

3 tbsp + 1 tsp oil

As needed grated cheese

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(No need to add water)

Method -

1. In a mixing bowl add boiled potatoes and mash them with potato masher.

2. Add salt, red chilli powder, oregano and red chili flakes. Add rice flour mix well and knead a dough.

3. Add 1 tbsp oil and knead again. Again add 1 tbsp oil. Knead it again. 

4. Add 1 tbsp oil and knead well to a soft non sticky dough. Rub 1 tsp oil on the dough and keep aside for 10 minute.

5. Take a small portion of dough and flatten it like a small disk. Fill a spoonfull of grated cheese in the centre. Close it well. 

6. Flatten it like a small tikki/ patty. Heat oil in a pan or mini uttapam pan. Place these small pancakes on it. Drizzle oil as required. 

7. Cook these mini pancakes from both sides on medium flame till golden.

8. Remove these mini pancakes on the plate. Transfer these molten cheesy pancakes to a serving plate.

9. Serve hot with pudina or tamarind chutney.

Method with step photos -

1. In a mixing bowl add boiled potatoes and mash them with potato masher.

2. Add salt, red chilli powder, oregano and red chili flakes. 

3. Add rice flour mix well and knead a dough.

4. Add 1 tbsp oil and knead again.

5. Again add 1 tbsp oil. Knead it again.

6. Add 1 tbsp oil and knead well to a soft non sticky dough.

7. Add 1 tsp oil on the dough.

8. Spread it on the dough.

9. keep aside for 10 minute.

10. After 10 minutes take the non sticky dough and make small balls.

11. Rub oil on your palms. Take a small portion of dough and flatten it like a small disk. 

12. Fill a spoonful of grated cheese in the centre.

13. Seal/ close it well. 

14. Flatten it like a small tikki/ pattie.

15. Heat oil in a pan or mini uttapam pan. Place these small pancakes on it. Drizzle oil as required. Cook till the bottom is golden.

16. Change the side.

17. Cook these mini pancakes from both sides on medium flame till golden.

18. Remove these mini pancakes on the plate.

19. Transfer these molten cheesy potato pancakes to a serving plate.

20. Serve hot with pudina or tamarind chutney.

21. So cheesy. Yum! Yum!

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