Potato Pops and Sweet Tamarind Chutney

Method

1. Heat a non-stick pan, add tamarind pulp, dates, a little water and jaggery and cook.
2. Take potatoes and carrot in a mixing bowl and mash well. Add rock salt, cumin powder, ginger-garlic paste and red chilli powder and mash everything together with a masher.
3. Once the tamarind mixture becomes thick, switch off the heat.
4. Divide the potato mixture into small equal balls. Make a dent in the centre of each ball, place a cheese cube in it and bring in the edges and seal.
5. Cover these stuffed potato balls with the mashed brown bread and shape into round cutlets.
6. Heat 1 tbsp oil in a non-stick frying pan, place the cutlets in it and shallow fry, turning sides till both sides are evenly done. Insert small sticks in the cutlets to make them look like pops.
7. Add red chilli powder, cumin powder and rock salt to the tamarind mixture and mix well. Add coriander leaves and mix.
8. Arrange the potato pops on serving plates, place a little tamarind chutney on one side and serve hot.

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