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Aloo Chaat in Phyllo Shells
Easy appetizer, Aloo Chaat in phyllo cups has spiced potatoes, sweet & tangy chutneys and lightly sweetened creamy yogurt garnished with crunchy sev.
Servings: 8
Calories: 271kcal
Equipment
Ingredients
Ingredients:
- 30 phyllo shells 2 boxes
- 4 red potatoes medium sized
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons ginger grated
- ½ teaspoon ground turmeric
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons kosher salt
Date and Tamarind Chutney:
- 10 dates deseeded
- ½ cup jaggery or brown sugar
- ½ cup water
- ½ cup tamarind paste
Sweet Yogurt:
- ½ cup yogurt plain regular
- ½ teaspoon kosher salt
- 2 teaspoons sugar
To Serve:
- ½ cup Cilantro Mint Chutney
- ½ cup sev
- ½ cup pomegranate seeds
- ½ cup cilantro finely chopped
Instructions
Date and Tamarind Chutney
- Add dates, jaggery, and tamarind paste to a saucepan and boil for 5 minutes making sure the jaggery is completely dissolved.
- Allow the mixture to cool down and then blend to make a smooth paste. Strain the paste using a strainer.
Sweet yogurt
- Whisk together yogurt, sugar, and salt to make a smooth paste.
Potato Filling
- Add 1 cup of water to the Instant Pot. Place the trivet and place the potatoes on the trivet. Close the Instant Pot lid with the pressure valve to sealing. Steam for 12 minutes (note: if the potatoes are smaller reduce the cook time to 10 mins and for larger potatoes increase cook time to 15 mins). Allow natural pressure release. Open the Instant Pot, take the potatoes out, and allow them to completely cool.
- Peel the potatoes once they are cool enough to handle. Cut into very small cubes or mash them.
- Add oil to a medium pan and heat it. Add cumin seeds and fennel seeds and allow them to sizzle for 30 seconds. Add ginger, turmeric, red chili powder, potatoes, and salt. Mix well until all the spices are coated evenly on the potatoes. Allow the filling to cool down.
- Line phyllo cups on a baking tray lined with parchment paper. Note (If you are making 2 boxes as the recipe calls for you will need 2 baking trays) Put around 2 teaspoons of potato filling inside the cups. Bake the cups at 325 degrees in a preheated oven for 15 minutes or until the sides of the cups look golden brown.
- Take the tray with baked cups out of the oven. Add ¼ teaspoon of green chutney, ¼ teaspoon date and tamarind chutney, and ½ teaspoon yogurt on the phyllo cups. Sprinkle with sev, pomegranate seeds, and cilantro. Serve immediately.
Video
Notes
Tips for a party
- If making homemade chutneys, make them upto a week ahead. The green chutney stays freshest when frozen. Freeze in small silicone ice cube trays so it thaws quickly.
- Sweet Yogurt can be made a day ahead and refrigerated.
- Potato filling can be made a few days ahead. Refrigerated until ready to use
- Make the phyllo cups with the potato filling a couple of hours ahead of time. They will stay nice and crisp.
- Add the chutneys and garnishes just before serving.
Nutrition
Calories: 271kcal | Carbohydrates: 54g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1104mg | Potassium: 676mg | Fiber: 4g | Sugar: 28g | Vitamin A: 366IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 2mg
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