Aloo Pakoda Dahi Chaat

Aloo Pakoda Dahi Chaat (A tasty evening snack)

Makes: 7 - 8 pakodas
Serves: 2 - 3

You will need

For pakodas:

2 potatoes, boiled, peel and mash well
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon black pepper powder
1/2 teaspoon amchur powder (dried mango powder)
1/4 teaspoon turmeric powder
1 teaspoon rice flour
200 ml oil for frying

1/2 teaspoon extra red chilli powder
1/2 teaspoon chaat masala powder
1 teaspoon chopped coriander leaves

For pakoda batter:

100 g (1 cup) gram flour / besan
1/4 teaspoon salt
50 - 60 ml water

In a bowl, mix besan, salt and water. Make a smooth paste and keep aside for half an hour.

For Dahi:

300 ml curd (do not dilute with water)
1/2 teaspoon salt

Blend curd in a blender / or Tupperware quick shaker with salt. Keep aside.

For seasoning of dahi (curd):

1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
1//2 teaspoon hing (asafoetida)

In a pan, heat oil. Add mustard seeds. When they begin to pop, add jeera and hing. Stir for 2 minutes. Do not add the curd immediately. Keep aside the seasoning for 10 minutes. Finally, mix with blended curd and stir continuously for 2 - 3 minutes.

Method

For pakodas:

In a bowl, mix boiled and mashed potatoes, red chilli powder, black pepper powder, amchur powder, turmeric powder, salt and rice powder. Make a soft ball. Divide the mixture into small lemon sized portions (7 - 8), flatten it and make round pattice (like tikki).

Heat oil in a frying pan. Reduce the heat to medium. Dip each aloo pattice in batter and deep fry (4 - 5 at a time - depends upon the size of the frying pan) till golden color on both the sides. Drain on paper towels to absorb excess oil.

Final preparation:

Arrange aloo pakodas in a serving bowl. Pour the seasoned curd over it. Sprinkle red chilli powder, chaat masala powder and chopped coriander leaves.