Aloo chaat is an Indian street food made by frying potatoes with spices and chutney. It is a versatile dish that has many regional variations. This particular recipe uses it as a filling for a baked snack that is comforting and delivers on fresh and vibrant flavours.
To make 4 Pockets
- 2 Boiled Potatoes, roughly broken by hand
- 1 can of chickpeas
- 1 tsp Cumin seeds
- ½ tsp Turmeric Powder
- 1 tsp Chilli Powder
- ½ tsp Chaat Masala Powder
- 3 Garlic cloves, crushed
- 1 inch root Ginger, grated
- 1 Onion – 1 finely chopped
- 1 Green Chilli, finely chopped (remove seeds if you do not want extra spice)
- ¼ cup fresh Mint Leaves, chopped
- Sweet Tamarind Chutney
- ¼ cup fresh coriander leaves, chopped
- A squeeze of Lemon Juice
- 1 Tbsp Oil plus extra for coating the pockets
Dough for Pockets:
- 1 cup Bread Flour
- ½ tsp Ajwan Seeds
- 1 Tbsp Oil
- 1 Tbsp Ghee
- A pinch of Bicarbonate of Soda
- 1/4 cup plus 2 Tbsp Water
- Heat a frying pan with oil. Add turmeric, cumin seeds and chilli powder. When the cumin starts to toast add garlic, onion and ginger and give it a toss and allow for the onions to cook.
- Add salt and chickpeas, mix well. Add 1/3 cup sweet tamarind chutney. Then add the mint, chillies, coriander and mix before adding the potatoes. Add the chaat masala powder and mix well. Allow for the mix to cook for a few minutes. Add some lemon juice. Remove from heat and allow to cool.
- Set the oven to 200 degrees C. Mix the flour, salt, baking soda and ajwan seeds in a bowl.
- Add oil and ghee, rub to blend them well with the flour. Then add the water and make a very hard dough. Divide the dough into 4 portions.
- Roll each portion out into a round shape. Add a sufficient portion of the aloo stuffing to one half of the round.
- Cover the stuffing with the other half. Tightly pinch the corners to seal the pocket. Pat them and try to shape into rectangular log.
- Spread some oil all over the pocket and place in a foil lined baking tray. Bake the pockets for 20 – 25 minutes until the pockets look golden brown. Serve them hot with sweet tamarind chutney.