Potato & Cheese Golgappa with Cumin Spiced Potatoes, Cheese & A Tamarind Chutney
INGREDIENTS
- Cumin Spiced Potatoes
- 2 Potatoes, boiled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin & coriander
- 1/4 teaspoon chilli powder
- 1 teaspoon lemon juice
- 1/4 cup chopped coriander
- Tamarind Chutney
- 1 cup coriander leaves & stem
- 1/4 cup mint
- 1/2 teaspoon ginger, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 4 tablespoons tamarind sauce / paste
- 1 - 1 & 1/2 teaspoons jaggery
- To serve
- CheeseLove Gouda Cheese, grated
- Puris (Available from Royal Snacks)
- Thin Sev ((Available from Royal Snacks)
- Chopped coriander
- Sliced ShallotsÂ
- Chilli Salt (Paprika, Cayenne Pepper and Salt) 1/4 teaspoon each
INSTRUCTIONS
Cumin Spiced Potatoes: Heat olive oil over medium heat in a wok, add ground cumin & coriander & chilli and stir for a minute until spices are fragrant. Add potatoes and lemon juice and fry until potatoes are slightly crispy. Add chopped coriander and set aside
Tamarind Chutney: Blend all ingredients and set aside
Assembly: Make a small hole in each puri. Fill with potatoes followed by 1/4 teaspoon of the tamarind sauce and with grated cheese to fill the top. Allow cheese to melt in the oven at 180 degrees Celsius for 1 -2 minutes.
Serve: Garnish with sev, chopped coriander, sliced shallots and chilli salt.
