Cook Without Book

Aloo Chaat ( Mumbai Roadside Recipes ) Aloo chaat, it’s a delight to watch the baby potato turn into something so exciting! tiny potatoes, marinated in indian spices and sautéed in oil, are served topped with delicious chaat toppings, moong and sev. Not an integral part of all chaat counters, but has a fan-following of its own. Preparation Time:  10 mins Cooking Time:  4 mins Makes 2 plates Ingredients For The Marinated Potatoes 1 1/4 cups   boiled , peeled and halved baby potatoes 3 tbsp   oil 1 tsp   chilli powder 2 tbsp   coriander-cumin seeds (dhania-jeera) powder 1/4 tsp   turmeric powder (haldi) 2 tsp   dried mango powder (amchur) 2 tsp   besan (bengal gram flour) salt  to taste 2 tbsp  finely  chopped coriander (dhania) Other Ingredients 1/2 cup   whisked fresh curds 2 tsp   garlic chutney 4 tsp   green chutney 2 tbsp   sweet chutney 2  pinches  cumin seeds (jeera) powder ...

Rajasthani Shahi Raj-Kachori, stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Preparation Time:  10 mins Cooking Time:  30 mins Makes 2 to 3 servings Ingredients For The Kachori  2 cups   whole wheat flour (gehun ka atta) 1 cup   semolina (rava) 1 cup   besan (bengal gram flour) salt  to taste whole wheat flour (gehun ka atta)  for rolling oil  for frying For The Filling- 2 cups   boiled moong (whole green gram)  , matki (moath beans)  and  kala chana (brown chick peas) 500 gms   boiled potatoes salt  to taste Other Ingredients 500 gms   curds (dahi) khajur imli ki chutney  as per taste 1 tsp   chilli powder 1 tsp  roasted  cumin seeds (jeera) powder 1/4 cup   sev Method   For the kachori Combine all the ingredients in a bowl and using water knead a semi soft dough. Divide the dough into equal portions and ...