Ingredients:

• 2 large potatoes, boiled
• For the Filling:
• 1 cup – chick peas (boiled)
• .5 cup – fresh Pomegranate seeds
• 2 green chillies, deseeded and chopped
• 1 tbsp – fresh Lime juice
• 3/4 tsp – papri masala
• .5 tsp – chaat masala
• 2 tbsp – fresh coriander leaves, finely chopped
• .5 tsp – black salt
• 1 tbsp. Ginger juliennes, for garnishing
• Salt to taste
• To Make Papri Chaat Masala:
• 8 tbsp – freshly ground coriander powder
• 2 tbsp – freshly ground cumin powder
• 2 tbsp – Garam Masala powder
• 1 tsp – black salt
• 1 tbsp – yellow/red chilli powder or to taste
• 1 tsp – salt To Make Chaat Masala:
• 4 tbsp – Cumin seeds
• 1 tbsp – black salt
• 1 tsp – ajwain (carom seeds)
• 1 tsp – asafetida
• 3/4 tsp – Lemon salt
• 2 tbsp – dry Mango powder
• 1 tbsp – Ginger powder
• 1 tsp – yellow chilli powder
• Salt to taste

Method:

1. To Make Papri Chaat Masala:
2. Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
3. Add the cumin powder and roast for another 30 seconds.
4. Remove from heat transfer to a bowl.
5. Add the chilli powder and both the salts.
6. Mix and store in airtight container when cold.
7. To Make Chaat Masala:
8. Put all seeds in a dry grinder and make a fine powder.
9. Add the other powders and mix well.
10. Store in an air tight container.
11. Mix all the ingredients for the filling in a bowl.
12. Skin the potatoes while they are still warm and cut them into half.
13. Scoop out the centre of the potato and discard it (may be used in a gravy).
14. Fill the cavity with the prepared filling. Garnish with ginger.
15. Serve warm.