Baked Aloo Chaat Pockets

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. Served with tamarind sweet chutney, you can enjoy these pockets with a hot cup of chai. 

Gadgets:

Bowl

Measuring Cups and Spoons

Frying Pan

Spatula

Cutting Board

Knife

Rolling Pin

Board

Foil

Baking Tray

Ingredients:

For Making 4 Pockets:

Stuffing Ingredients:

Boiled Potatoes - 2 roughly broken with hands

Garbanzo Beans - 1 cup cooked

Salt

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

Salt

Oil - 1 tbsp

Ghee- 1 tbsp

Baking Soda - 1/8 tsp

Water - 1/4 cup plus  2 tbsp 

Preparation:

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.