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Aloo Kurkure Shots
Servings – 2 – 3
INGREDIENTS
Potatoes – 450 grams
Water – 1300 milliliters
Nachos – 150 grams
Carrot – 90 grams
Onions – 50 grams
Bread slices – 22 grams
Green chili – 1 teaspoon
Coriander – 2 tablespoons
Salt – 1 teaspoon
Dry mango powder – 1 teaspoon
Black pepper powder – 1 teaspoon
Corn flour – 80 grams
Water – 130 milliliters
Oil – for frying
Tomato – 230 grams
Onions – 80 grams
Garlic – 1 teaspoon
Green chili – 1 teaspoon
Coriander – 2 tablespoons
Salt – 1/2 teaspoon
Pepper powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Lemon juice – 30 milliliters
PREPARATION
1. Take a pressure cooker, add 450 grams potatoes, 1300 milliliters water and cover it with lid.
2. Cook till you hear 2 whistles.
3. Remove it from heat.
4. Drain and peel the potatoes.
5. Transfer this into a bowl. Keep aside.
6. Take 90 grams carrot and grate the carrot with food grater.
7. Now, take a ziplock bag, add 150 grams nachos and zip the bag.
8. Crush the nachos with the help of a rolling pin.
9. Remove the crumbs from zip lock bag and transfer it to a bowl.
10. Then, mash the potatoes with food masher properly.
11. Add 90 grams carrot, 50 grams onions, 22 grams bread slices, 1 teaspoon green chili, 2 tablespoons coriander, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon black pepper powder and mix all the ingredients well.
12. Take some mixture in your hand and shape it into a ball.
13. In a bowl, add 80 grams corn flour, 130 milliliters water and mix it well to make a batter.
14. Now, dip the prepared balls in corn flour mixture and roll it in prepared nachos crumb.
15. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
16. Drain it on an absorbent paper and keep aside.
17. In a blender, add 230 grams tomato, 80 grams onions, 1 teaspoon garlic, 1 teaspoon green chili, 2 tablespoons coriander, 1/2 teaspoons alt, 1/2 teaspoon pepper powder, 1/2 teaspoon cumin powder, 30 milliliters lemon juice and blend for a minute.
18. Remove it from blender and put the salsa into a shot glass.
19. Top with prepared aloo kurkure balls.
20. Serve.
Pakora Chutney Shots
Servings – 2 – 3
INGREDIENTS
(For Chutney)
Mint – 30 grams
Coriander – 20 grams
Onions – 125 grams
Yogurt – 100 grams
Ginger – 1 tablespoon
Garlic cloves – 6 – 8
Green chili – 3
Tamarind pulp – 2 tablespoons
Lemon juice – 1 tablespoon
Cumin powder – 1/2 teaspoon
Black salt – 1/2 teaspoon
Dry mango powder – 1/2 teaspoon
Chaat masala – 1/2 teaspoon
Water – 20 milliliters
(For Pakora)
Gram flour – 300 grams
Onions – 150 grams
Spinach – 60 grams
Potatoes – 100 grams
Carom seeds – 1 teaspoon
Ginger – 1 teaspoon
Green chili – 1 teaspoon
Baking powder – 1/4 teaspoon
Salt – 1 teaspoon
Red chili – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Coriander – 2 tablespoons
Water – 250 milliliters
Oil – for frying
PREPARATION
(For Chutney)
1. In a blender, add all the ingredients and blend it into a paste.
2. Keep aside.
(For Pakora)
1. In a mixing bowl, add all the ingredients except water and mix it well.
2. Add 250 milliliters water and mix it well to make a batter.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper.
5. Add the prepared chutney in a shot glass.
6. Place a pakora over it.
7. Serve.
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