Tasty chaat of chole served in deep fried grated potato katoris
- For the katoris
- Potatoes – 5 medium
- Cornstarch – 2 tablespoons
- Table salt -to taste
- Vegetable oil – 2 tablespoons + for frying
- For chole filling
- Water – 2 cups
- Table salt – ½ teaspoon
- Tea bags – 2 no
- Kabuli chana (tinned chickpea beans) – 1 ½ cups tinned cooked
- Ghee – 2 tablespoons
- Red onions, chopped – 2 medium
- Fresh ginger paste – 1 teaspoon
- Fresh garlic paste – 1 teaspoon
- Chole masala – 4 tablespoons
- Fresh tomato puree – ¾ cup
- Chopped fresh cilantro leaves – 4 tablespoons
- To serve
- Thick plain yogurt – 4 tablespoons
- Sweet date and tamarind chutney – 2 tablespoons
- Green chutney – 2 tablespoons
- Sev – 4 tablespoons
- Chopped fresh cilantro leaves – 2 tablespoons
- Peel and coarsely grate the potatoes. Soak them in 6 cups (1.2 liters) water for 5 minutes. Drain thoroughly and spread on an absorbent kitchen towel to dry. Transfer into a bowl, add the cornstarch and ½ teaspoon salt and mix well. Divide into 4 portions.
- Take two small strainers – one slightly bigger than the other.
- Place a non stick wok on high heat and pour in the oil. Layer the bigger strainer with one portion of the grated potatoes. Place the other strainer over the potato layer and press lightly. When small bubbles appear at the bottom of the wok gently lower both the strainers together into the hot oil and deep fry till golden. Drain and place on an absorbent paper and set aside. The potato katori is ready. Similarly make the rest of the katoris.
- Place a non stick deep pan on high heat and pour in 2 cups of water. When it comes to a boil add the tea bags and the cooked garbanzo beans and reduce heat to medium. Simmer for 15 minutes. The chickpea beans will absorb the color of the tea and become dark. Remove the tea bags, strain and set aside. Reserve ¼ cup stock for use later on.
- To make the chole, place a non stick deep pan on medium heat and pour in 2 tablespoons of ghee. When small bubbles appear at the bottom of the pan, add the onions and sauté on low heat for 2 minutes or till light golden. Add ginger paste and garlic paste and sauté for 30 seconds.
- Reduce heat to low, add 3 tablespoons of chole masala, continue to sauté for 1 minute more. Add tomato puree and cook for 3-4 minutes.
- Add the garbanzo beans along with the reserved stock and simmer for 3-4 minutes or till all the water is absorbed and ghee surfaces on top. Sprinkle the remaining chole masala and 4 tablespoons of cilantro leaves, stir and cover immediately. Take the pan off the stove top and keep warm.
- Fill the chole in each of the fried katoris. Drizzle 1 tablespoon of yogurt on each. Top with sweet date and tamarind chutney and green chutney. Sprinkle sev and the remaining cilantro leaves and serve immediately.