
Ingredients
For Tempering
1 tbsp Ghee, घी
1 tbsp Oil, तेल
¼ tsp Cumin seeds, जीरा
¼ tsp Fennel seeds, सौंफ
A pinch of carom seeds, अजवाइन
Prepared Potato Mixture, तैयार किया हुआ आलू का मिश्रण
A pinch of asafoetida, हींग
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
For Potato Mixture
4-5 Potatoes, boiled, peeled, grated, आलू
1 medium Sweet potato, boiled, peeled, grated, शकरकंद
3 Green chillies, chopped, हरी मिर्च
1 inch Ginger, peeled, chopped, अदरक
1 ½ tbsp fresh Coriander leaves, chopped, धनिया पत्ता
For Masala
1 tbsp Fennel seeds, सौंफ
1 -½ tbsp Cumin seeds, जीरा
1 tbsp Coriander seeds, धनिया के बीज
½ tbsp Black peppercorns, काली मिर्च के दाने
1 Black cardamom seeds, बड़ी इलायची के दाने
Salt to taste, नमक स्वादअनुसार
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
¼ tsp Dry mango powder, आमचूर पाउडर
A pinch of asafoetida, हींग
¼ tsp Sugar, चीनी
For Slurry
⅓ cup Refined flour, मैदा
Salt to taste, नमक स्वादअनुसार
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
Water, पानी
For Coating
1 cup Poha, crushed, पोहा
1 tsp White sesame seeds, सफेद तिल
Salt to taste, नमक स्वादअनुसार
Other Ingredients
Oil for frying, तलने के लिए तेल
For Garnish
Curd, beaten, दही
Tamarind chutney, इमली की चटनी
Mint chutney, हरी चटनी
Prepared Potato Nugget, तले हुए पोटैटो नगेट्स
Pomegranate pearl, अनार के दाने
Nylon sev, नायलॉन सेव
Prepared Masala, तैयार किया हुआ मसाला
Processed cheese, grated, चीज़
Coriander sprig, धनिया पत्ता
Process
For Tempering
- In a non-stick pan, add ghee, oil, once it’s hot, add cumin seeds, fennel seeds, carom seeds and let it splutter.
- Add the prepared potato mixture and cook for 4-5 minutes on moderate flame.
- Add a pinch of asafoetida, degi red chili powder and mix well. Cool the mixture to room temperature.
For Potato Mixture
- In a bowl, add grated potatoes, sweet potato, green chillies, ginger, coriander leaves and mix everything well.
- Keep aside for further use.
For Masala
- In a pan, add fennel seeds, cumin seeds, coriander seeds, black peppercorns, black cardamom, salt to taste and dry roast on moderate flame.
- Transfer it into a bowl, add degi red chili powder, dry mango powder, a pinch of asafoetida and sugar.
- Transfer it into a grinder jar and grind into a coarse powder.
- Keep aside for further use.
For Slurry
- In a bowl, add refined flour, salt to taste, degi red chili powder, water and mix well.
- Keep aside for further use.
For Coating
- In a tray, add poha, white sesame seeds, salt to taste and mix well.
- Keep aside for further use.
For Frying
- Divide the mixture into small bite size portions and give it a desired shape.
- In a kadai, add oil and keep it for heating.
- Meanwhile, take prepared mixture balls, dip the ball in the prepared slurry, coat it well with poha mixture and keep it aside in a plate.
- Once the oil is smoking hot, add balls and deep fry until golden brown and crispy on moderate heat.
- Transfer it to a absorbent paper and keep aside
- Sprinkle some prepared masala on fried potato nuggets and coat it well.
For Garnish / Assembling
- In a serving dish, spread some seasoned curd, tamarind chutney.
- Place fried potato nugget, mint chutney, pomegranate pearl, nylon sev, sprinkle some prepared masala.
- Add grated cheese on top and coriander sprig.
- Serve hot.