Chaat Masala

1 teaspoon roasted ground cumin

1/2 teaspoon kala namak (black salt)

1/8 to 1/4 teaspoon red chili powder

1/8 to 1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

Potato Patties:

3 to 4 small Russet potatoes (about 1 1/2 pounds)

11/2 cups frozen peas

1 teaspoon fresh ginger, grated

1/4 to 1/2 teaspoon sugar

2 green chilis, finely chopped

1 ½ cups chadon beni, leaves washed and chopped

1 lime, juiced plus more to taste

Kosher salt to taste

1 cup plain breadcrumbs

2 teaspoons chaat masala


  1. For the chaat masala: Combine the cumin, kala namak, chile powder, black pepper and salt in a storage container with a tight-fitting lid.
  • Cover the potatoes with cold water in a large pot. Bring to a boil and cook until tender for 30 minutes. Add the peas to the same water and cook until bright green and tender. Drain, remove the potatoes to a plate to cool and transfer the peas to the bowl of a food processor.   
  • For the filling: Add the ginger, sugar, 1 green chili, 1/2 cup cilantro, juice from half the lime, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the peas in the food processor and process in spurts until a rather coarse paste. Remove half the paste for the filling. Then make the chutney for serving: Add 2 tablespoons water, the remaining chilies, chadon beni and lime juice to the food processor and pulse until it has the consistency of a fine pesto. Set aside.  
  • When the potatoes are cool enough to handle, remove the peels and transfer to a large bowl. Mash the potatoes. Add 1/4 cup breadcrumbs, 1 1/2 teaspoons chaat masala and 1 teaspoon salt. Mix well and adjust seasoning to taste with salt.  
  • Divide the potato mixture into approximately 12 equal-sized pieces. Roll into balls and then make an indentation in the center. Spoon about 1/2 tablespoon of the reserved pea mixture into the indent and gently close the edges together to seal. Roll into a ball again and flatten into a patty about 1/2-inch-thick. Repeat with rest of the balls and filling.
  • Add the remaining breadcrumbs on a plate or shallow bowl. Press both sides of each patty into the breadcrumbs to coat. 
  • Heat 2 to 3 tablespoons of oil in a large nonstick skillet over medium-high heat. When hot, add the patties in single layer batch, evenly spaced out. Fry until you get a nice golden crust, 3 to 4 minutes per side. Remove to paper towel-lined plate and sprinkle with salt. Repeat with more oil and the remaining patties. Serve hot with chutney. 
Creamer Potatoes White Per Lb
PlaceholderEl Valle Frozen Green Pigeon Peas 14oz
Chadon beni per lb
Ginger Imported Perlb Tray Pack
Limes Small 10CT Bag
Badia ground cumin 2oz
Mc Cormick Chili Powder 70g

Post a comment

Your email address will not be published.

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Additional information
Click outside to hide the comparison bar