Potato Fritters Chaat

Potato fritters are prepared by dipping the sliced potato in gram flour batter and deep frying them in oil till golden in color. Then the potato fritters are stuffed with finely chopped onion, spices, herbs and peanuts. Finally lemon is squeezed to finish it off. Serve potato fritters chaat immediately.
Makes: around 5 Potato Fritters Chaat.

Ingredients:

Potato 1
Besan 1/2 Cup
Onion 1 Large
Roasted Peanuts 2 tbsps
Whole Red Chile 1 Small
Red Chile Powder 1 tsp
Cilantro few sprigs
Salt to taste
Lemon 1/2
Soda bi Carb a Pinch
Oil for deep frying

Method of preparation:

Peel, wash and slice the potato into thin circles.
Make sure the circles are not too thin and soak them in cold water until required.
Peel and finely chop the onion.
Clean, remove hard stems and finely chop cilantro.
Grind the red chile and a tbsp of chopped onion into coarse paste with enough salt.
In a small bowl, add red chile onion paste and stir in potato slices and leave aside for few minutes.

Heat oil in wok on medium high heat for deep frying, add few pinches of salt.

In a mixing bowl, add besan, few pinches of red chili powder, salt and soda-bi-carb.
Add sufficient water little by little to make thick flowy batter almost having honey like consistency.
Dip each potato slice in besan batter making sure the batter is coated on both the sides of the potato.
Remove the dipped potato slice from the mixing bowl and slowly drop into hot oil.

Potato slice should sizzle once it hits hot oil else oil has not reached required temperature.
Repeat the same with other potato slices.
Fry on both sides until light golden brown and remove the potato fritters on to kitchen napkin.
Once warm enough to handle, slit each fritter in the middle making sure not to cut it into half.

In a mixing bowl, mix thoroughly chopped onion, roasted peanuts, cilantro, salt.
Stuff the potato fritters with spoonful of the prepared chopped onion mixture.
Squeeze few drops of lemon juice on each stuffed potato fritter.
Layer a big pinch of red chile powder and little salt on each potato fritter.
Serve potato fritters chaat as a snack with few wedges of lemon on the plate.
Notes:Make sure potato fritters are fried properly before removing from heat.

Suggestions: If the fritters come out too thin, make sure the besan batter is thick enough. If the fritters are little hard to touch, add pinch of soda bi carb to the batter and try again.
Variations: Layer a pinch of chaat masala on top of the stuffed potato fritters if desired.
Other Names: Potato Fritters Chaat, Alu Bhaji, Aloo Bajji.

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Tomato Fritters Chaat

Tomato Bajji Masala.

Whole tomatoes are dipped in besan batter and deep fried on medium heat till golden brown. The tomato fritters are then halved and the juices are scooped out. Chopped onion, spices and herbs are added to the juices and this mixture is filled into the tomatoes and served immediately.
Makes: 4 Servings of Tomato Fritters Chaat.

Ingredients:

Ripe Tomato 2 Medium
Besan / Gram Flour 5 tbsps
Soda bi Carb a Pinch
Onion 1
Roasted Peanuts 2 tbsps
Chaat Masala 1/2 tsp
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Thoroughly wash the tomatoes and pat them dry.

In a deep small mixing bowl, add besan, soda bi carb, few pinches of red chili powder and salt.
Pour enough water to make the mixture into somewhat thick batter.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, dip the tomato into the besan batter and thoroughly coat it with thick besan batter.
Carefully and slowly drop the coated tomato into the hot oil.

Deep fry the tomato until it turns light golden brown all over (around 5 minutes).
Scoop the hot oil from the deep frying pan and pour over the just dropped tomato if the oil is not deep enough to soak the tomato.
Remove the tomato fritter onto a absorbent paper.
Repeat the same with the other tomato.
Cool down the deep fried tomato a bit and cut it into halves.

Scoop the juicy part of the tomato with help of a sharp edged spoon into a small mixing bowl.
Repeat the same with remaining tomato halves.
To the mixing bowl having the tomato pulp and juices, add chopped onion, cilantro, lemon juice, roasted peanuts, red chili powder, chaat masala and salt.
Mix well and adjust any seasoning if required.
Fill the emptied tomato halves with the just prepared tomato onion mixture.
Garnish with cilantro and serve tomato fritters chaat immediately.
Notes: Make sure to get the besan batter right.

Suggestions: Adjust the deep frying time of the tomato according to its size.
Variations: Use ripe roma tomatoes in place of vine tomatoes if desired.
Other Names: Tomato Fritters Chaat, Tomato Bajji Masala.

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