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.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- ½ cup yogurt (plain regular)
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- ½ cup Cilantro Mint Chutney
- ½ cup Tamarind Chutney
- ½ cup sev
- ½ cup pomegranate seeds
- ½ cup cilantro (finely chopped)
Instructions
- 1
Whisk together yogurt, sugar, and salt to make a smooth paste.
- 2
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.
- 3
Peel the potatoes once they are cool enough to handle. Cut into very small cubes or mash them.
- 4
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.
- 5
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.
- 6
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.