Ingredients

• 2 large potatoes, boiled
• For the Filling:
• 1 cup - chick peas (boiled)
• .5 cup - fresh pomegranate seeds
• 2 green chillies, deseeded and chopped
• 1 tbsp - fresh lime juice
• 3/4 tsp - papri masala
• .5 tsp - chaat masala
• 2 tbsp - fresh coriander leaves, finely chopped
• .5 tsp - black salt
• 1 tbsp. ginger juliennes, for garnishing
• Salt to taste
• To Make Papri Chaat Masala:
• 8 tbsp - freshly ground coriander powder
• 2 tbsp - freshly ground cumin powder
• 2 tbsp - garam masala powder
• 1 tsp - black salt
• 1 tbsp - yellow/red chilli powder or to taste
• 1 tsp - salt To Make Chaat Masala:
• 4 tbsp - cumin seeds
• 1 tbsp - black salt
• 1 tsp - ajwain (carom seeds)
• 1 tsp - asafetida
• 3/4 tsp - lemon salt
• 2 tbsp - dry mango powder
• 1 tbsp - ginger powder
• 1 tsp - yellow chilli powder
• Salt to taste

How to Make Kulle

• To Make Papri Chaat Masala:
• Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
• Add the cumin powder and roast for another 30 seconds.
• Remove from heat transfer to a bowl.
• Add the chilli powder and both the salts.
• Mix and store in airtight container when cold.
• To Make Chaat Masala:
• Put all seeds in a dry grinder and make a fine powder.
• Add the other powders and mix well.
• Store in an air tight container.
• Mix all the ingredients for the filling in a bowl.
• Skin the potatoes while they are still warm and cut them into half.
• Scoop out the centre of the potato and discard it (may be used in a gravy).
• Fill the cavity with the prepared filling. Garnish with ginger.
• Serve warm.