Potato Pops and Sweet Tamarind Chutney

About Potato Pops and Sweet Tamarind Chutney

Ingredients

• Potato pops
• Large potatoes, boiled and peeled 2
• Medium carrot, peeled and grated 1
• Rock salt (sendha namak) 1 tsp
• Cumin powder ½ tsp
• Ginger-garlic paste ½ tsp
• Red chilli powder ½ tsp
• Processed cheese, cut into small cubes 8
• Brown bread, soaked and mashed 1 cup
• Oil 1 tbsp
• Sweet tamarind chutney
• Tamarind pulp ½ cup
• Seedless dates, chopped ½ cup
• Jaggery, grated 4 tsps
• Red chilli powder 1 tsp
• Cumin powder ¼ tsp
• Rock salt (sendha namak) 1 tsp
• Fresh coirander leaves, chopped 1 tbsp

How to Make Potato Pops and Sweet Tamarind Chutney (Stepwise Photos)

Method

1. Heat a non-stick pan, add tamarind pulp, dates, a little water and jaggery and cook.
2. Take potatoes and carrot in a mixing bowl and mash well. Add rock salt, cumin powder, ginger-garlic paste and red chilli powder and mash everything together with a masher.
3. Once the tamarind mixture becomes thick, switch off the heat.
4. Divide the potato mixture into small equal balls. Make a dent in the centre of each ball, place a cheese cube in it and bring in the edges and seal.
5. Cover these stuffed potato balls with the mashed brown bread and shape into round cutlets.
6. Heat 1 tbsp oil in a non-stick frying pan, place the cutlets in it and shallow fry, turning sides till both sides are evenly done. Insert small sticks in the cutlets to make them look like pops.
7. Add red chilli powder, cumin powder and rock salt to the tamarind mixture and mix well. Add coriander leaves and mix.
8. Arrange the potato pops on serving plates, place a little tamarind chutney on one side and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps