Potato Paneer and Peas Chaat
by Tarla Dalal
16 May 2012
This recipe has been viewed 17790 times
Khatta, mitha and chatpati.
Potato Paneer and Peas Chaat recipe - How to make Potato Paneer and Peas Chaat
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Potato Cakes
4 potatoes , boiled and coarsely grated
150 gms grated paneer (cottage cheese)
1 tsp lemon juice
2 tbsp plain flour (maida)
1 chopped green chillies
1 tbsp chopped coriander (dhania)
oil for frying
salt to taste
For The Peas Mixture
2 1/4 cups boiled green peas or sprouted matki (moath beans)
3 tbsp chopped coriander (dhania)
3 green chillies , finely chopped
3 tbsp oil
salt to taste
To Serve
whisked curds
green chutney
sweet chutney
papdi
chopped coriander
Method
For the potato cakes
For the peas mixture
How to serve
For the potato cakes
- For the potato cakes
- Thoroughly mix the potatoes, paneer, lemon juice, flour, green chilli, coriander and salt.
- Divide into 6 parts and flatten into round cakes.
- Cook with oil in a non-stick frying pan.
For the peas mixture
- For the peas mixture
- Heat the oil, add the peas, coriander, green chilli and salt and fry for a few seconds.
How to serve
- How to serve
- Place the hot potato cakes on a large serving plate, surround with the peas mixture and spread the curds, green chutney and sweet chutney on top.
- Arrange papdi on the border of the serving plate. Sprinkle sev and coriander on top and serve hot.
- Serve immediately.
- Keep all the ingredients ready and assemble just before serving.
Nutrient values per serving
| Energy | 291 cal |
| Protein | 8.3 g |
| Carbohydrates | 23.2 g |
| Fiber | 5.4 g |
| Fat | 18.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 397.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 16.7 mg |
| Folic Acid | 13.9 mcg |
| Calcium | 140.6 mg |
| Iron | 1.1 mg |
| Magnesium | 34.1 mg |
| Phosphorus | 165.8 mg |
| Sodium | 10.6 mg |
| Potassium | 168.6 mg |
| Zinc | 0.3 mg |
Outbrain