Arnav's baby boomer little potato chaat

By Little Chef Arnav
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This is a delicious dinner with tons of savoury seasonings. 



  • 30 Baby Boomer Little Potatoes
  • 1 cup cornflour
  • 1 cup boiled black peas
  • 2 teaspoons red chilli powder
  • 2 teaspoon cumin powder
  • 2 teaspoons amchur powder (Raw mango powder)
  • 2 teaspoons salt
  • 1 red onion
  • 1 tomato
  • 1 teaspoon chaat masala
  • 1 cup tamarind paste
  • Cilantro, finely chopped
  • Juice of 1 lemon
  • 10-15 mint leaves
  • 1 cup sev ingredients for spinach base, spinach leaves (large leaves, not baby spinach)
  • 2 cups gram flour
  • 1 cup tamarind paste
  • 2 teaspoons raw mango powder (amchur)
  • 2 teaspoons salt
  • 1 cup water
  • Oil for frying
  • 2 cups plain yogurt (dahi)
  • 1/2 cup mint chutney
  • 1 pomegranate (pre cut and prewashed)


  1. Par boil the potatoes.
  2. Cut them into halves. Scoop out some of the potatoes to make 'potato cups'.
  3. Sprinkle cornflour on the potatoes and fry the potato cups.
  4. For chaat, take a mixing bowl and add black peas, red chilli powder, cumin powder, amchur (mango powder), salt, chopped onions, tomatoes, chaat masala, cilantro, tamarind paste and lemon juice.
  5. Mix all the ingredients and put the chaat in the potato cups.
  6. For spinach leaf, make batter with gram flour, red chilli powder, amchur powder, salt and water. Coat the spinach leaves in the batter and deep fry each leaf.
  7. Plating: Place the spinach leaves on the platter. With the squeeze bottle make zig zag lines of yougurt, tamarind paste and mint chutney. Place potato cups on top of spinach leaves.
  8. Sprinkle sev and pomegranate, and voila!  


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