Potato Gol Guppa Shots

Potato Gol Guppa Shots

Maneet Chauhan
Chauhan Masala and Ale House
Nashville, TN

Yield: 4



  1. In a sauté pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chili powder, cumin, chaat masala, and onion. Stir gently until the potatoes are evenly coated with spices.
  2. In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. 
  3. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and more sev.