For a month and a half, I have been indulging in the aloo chaat pockets sold at Trader Joes. Its been so perfect for a quick snack. I wanted to recreate something similar.I had some leftover boiled potatoes and garbanzo beans in my fridge. For an after school snack, I made the aloo chaat pockets today. I wanted to use mint chutney in the chaat, but instead used fresh mint and cilantro as I was out of chutney. Served with tamarind sweet chutney, you can enjoy these pockets with a hot cup of chai.
Measuring Cups and Spoons
Boiled Potatoes - 2 roughly broken with hands
Garbanzo Beans - 1 cup cooked
Cumin seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Chaat Masala Powder - 1/2 tsp
Garlic - 3 cloves minced
Ginger- 1 inch minced
Onion - 1 finely diced
Green Chillies - 1 finely diced ( omit seeds if you do not want extra spice)
Mint Leaves - 1/4 cup
Sweet Tamarind Chutney - 1/3 cup
Cilantro - 1/4 cup
Lemon Juice - a dash
Oil - 1 tbsp plus extra for coating the pockets.
Dough For Pockets:
Bread Flour - 1 cup
Ajwan Seeds - 1/2 tsp
Oil - 1 tbsp
Ghee- 1 tbsp
Baking Soda - 1/8 tsp
Water - 1/4 cup plus 2 tbsp
1.Heat a frying pan with oil. Add turmeric, cumin seeds and chilli powder. When the cumin starts to toast add garlic, onion and ginger and give it a toss and allow for the onions to cook.
2. Add salt and garbanzo beans, mix well. Add 1/3 cup sweet tamarind chutney. Then add the mint, chillies, cilantro and mix before adding the potatoes. Add the chaat masala powder and mix well. Allow for the mix to cook for a few minutes. Add some lemon juice. Remove from heat and allow to cool.
3. Set the oven to 425 degrees F. Mix the flour, salt, baking soda and ajwan seeds in a bowl.
4. Add oil and ghee, rub well into the flour to blend them well with the flour. Then add the water and make a very hard dough. Divide the dough into 4 portions.
5. Roll each portions out into oblong shape. Add sufficient portion of the aloo stuffing to one half of the circle.
6. Cover the stuffing with the other half. Tightly pinch the corners to seal the pocket. Pat them and try to shape into rectangular log.
7. Spread some oil all over the pocket and place in a foil lined baking tray. Bake the pockets for 20 - 25 minutes until the pockets look golden brown. Serve them hot with sweet tamarind chutney.