Crispy Potato Bhel Cups

Ingredients

Boiled potatoes - 4

Chopped onions -1

Chopped tomatoes -1

Puffed rice / murmure - 1 cup

Green chutney

Tamarind chutney

chaat masala

lemon juice 4 tbsp

sev

oil 4 tbsp

Directions

Cut the boiled potatoes in equal halves (vertically) and scoop them from the center using spoon or knife. Heat oil in a pan and shallow fry these equal halves of potatoes till they become golden crisp (medium flame).

Take a bowl and add 1 cup of murmure. Add chopped onions, tomatoes, chaat masala, lemon juice and salt. Add sev, green chutney, tamarind chutney and toss well.

Place the pan-seared potatoes on a plate and fill them with murmure mixture. Garnish it with sev and coriander leaves.