Potato Pops and Sweet Tamarind Chutney

Potato Pops and Sweet Tamarind Chutney veg


Prep: 20 minutes


Cook: 20 minutes


Method: Easy


Course: Snack


Type: Indian

Pamper your children with this delightful snack when they get back from school


  • 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


  • Heat a non-stick pan, add tamarind pulp, dates, a little water and jaggery and cook.
  • 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.
  • Once the tamarind mixture becomes thick, switch off the heat.
  • 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.
  • Cover these stuffed potato balls with the mashed brown bread and shape into round cutlets.
  • 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.
  • Add red chilli powder, cumin powder and rock salt to the tamarind mixture and mix well. Add coriander leaves and mix.
  • Arrange the potato pops on serving plates, place a little tamarind chutney on one side and serve hot.