norwegian cooking: Potato and Peanuts Chaat in Bread Cups

Potato and Peanuts Chaat in Bread Cups

Hi!

The festive occasion of Diwali has begun with people celebrating Dhanateras all over the country today. I can see and read so many recipes across the blogosphere celebrating this festive moment.So many traditional and innovative recipes are shared by my friends in the last few days and I am enjoying peeping into them, though I must confess there are so many posts I am yet to check, but I will surely find time to have a look at all of them gradually and learn from them.

As you all know that there are no celebrations at my place so I have not made any festive sweets and savories but I do treat my family with palatable stuff. I am always on a look out to try snacks for kids as treating them with good stuff is surely what I enjoy and at the same time find it challenging too. The younger one has holidays and is hungry all the time, so Mommy dear has to keep providing him with something or other. Did I tell you that he is a big fan of Chaats and enjoys eating Paani Poori? Now, paani poori was surely not what I was aiming to make but I surely thought of concocting an interesting chaat for him which he did relish finally.

The kid likes potatoes as well as peanuts so I mixed both of them and inserted it in baked bread baskets and some toppings on top,and the chaat was ready. This is a perfect delight for an evening snack or a party and I can bet ‘no one can eat just one’. I tried making the cups in two ways, a bite size and the other large one. The bite size are perfect as a party starter but is not very filling, the large one is what one should make for the family. Let’s read how….

Ingredients

For Bread Cups

Whole Wheat bread slices

muffin cups

butter

For Coriander-Yogurt Chutney

2 tbsp yogurt

a handful of coriander

one garlic pod

1 tbsp onion

salt to taste

3 green chilies

a tsp lemon juice

For Potato-Peanut Filling

3 boiled potatoes cubed

1/2 cup roasted peanuts

a tbsp chaat masala

1 tsp red chili pwd

salt to taste

2 tsp lemon’s juice

To garnish

Finely chopped onion and tomato

Method

For Bread Cup Large One

Cut the edges of the bread and roll it flat using a rolling pin.

Apply butter and shape it like a cup inside a greased muffin cup.

For Small Cup

Repeat the first two steps like the large cups.

Using a cutter cut a circle and prick it. Apply butter and then place it in a muffin cup.

Bake the large cups in a 180C preheated oven for 20 mins and small for 15 mins. Remove, cool and use.

For Chutney

Grind together all the ingredients under the heading with a little water.

Potato-Peanut Filling

Heat a tsp oil and add the potatoes, followed by chaat masala and red chili pwd. Mix in the peanuts and salt to taste. Cool and add lemon juice and mix.

Assembling

The bread cups put the potato-peanut filling followed by the chutney. Garnish with the chopped onions and tomatoes. If you like sweet taste do put some tamarind-dates chutney too. We prefer our chaat a bit spicy so avoided that.

Serve immediately once assembled.

P1040656