Follow us Now on Telegram ! Get daily 10 - 12 Interesting Updates. Join our Telegram Channel https://t.me/OhWomen
Download Telegram App before Joining the Channel
Ingredients:
For the Cups (You can use any of these):
12 Mini tart shells / canapé shells / papdi / phyllo cups
1 tsp oil or ghee (optional, for brushing)
For the Filling:
1 cup boiled & chopped potatoes
½ cup boiled chickpeas (or moong sprouts)
½ cup finely chopped onions
½ cup finely chopped tomatoes (seeded)
2 tbsp chopped coriander
2 tbsp nylon sev (for garnish)
Chutneys:
2 tbsp green chutney (coriander-mint)
2 tbsp sweet tamarind chutney
1 tbsp garlic chutney (optional, for extra zing)
Spices:
½ tsp chaat masala
¼ tsp roasted cumin powder
¼ tsp red chili powder
Black salt as per taste
Lemon juice – 1 tbsp
Instructions:
Prep the Cups:
If using ready-made tart shells or papdi, lightly warm them in the oven (optional) at 160°C for 3-4 minutes to make them crisp.
Make the Filling:
In a bowl, mix potatoes, chickpeas, onions, tomatoes, and coriander.
Add chaat masala, roasted cumin, chili powder, black salt, and lemon juice. Mix well.
Assemble the Cups:
Place the cups on a turquoise platter for a vibrant presentation.
Fill each cup with a spoonful of the prepared filling.
Top with Chutneys:
Drizzle green chutney and tamarind chutney on each cup.
Add a dash of garlic chutney if desired.
Garnish & Serve:
Sprinkle nylon sev and a few coriander leaves on top.
Serve immediately before the cups turn soggy.
Sourcec : Oh Women
