Gobhi Aloo Chaat Pakoda

Ingredients

• 1 large cauliflower (gobhi)     
• 4 medium potatoes (aloo), boiled and peeled
• 1 tablespoon red chilli sauce
• ½ tablespoon tomato ketchup 
• 1 teaspoon red chilli powder
• 2 teaspoons dried mango powder (amchur)
• 2 teaspoons chaat masala
• Salt to taste
• 1 tablespoon chopped ginger
• 2-3 green chillies, chopped
• 1 medium onion, finely chopped 
• 1 tablespoon green chilli sauce
• 1 tablespoon green chutney + for topping 
• Oil for deep-frying 
• 1 tablespoon chopped fresh coriander leaves 
• Grated radish (mooli) for topping
• Green capsicum strips for topping
• Red capsicum strips for topping 
  Batter
• 1 cup gram flour
• 1 teaspoon carom seeds (ajwain)
• ¼ teaspoon turmeric powder 
• ½ teaspoon red chilli powder 
• 1 teaspoon ginger-garlic paste
• Salt to taste
  Sauce
• 1 tablespoon grated radish (mooli)
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped fresh coriander leaves 
• 2 tablespoons oil
• 1 teaspoon finely chopped ginger 
• 2 green chillies, finely chopped
• 3 tablespoons green chilli sauce
• 2 tablespoons red chilli sauce
• 2 tablespoons tomato ketchup 
• 2 tablespoons sugar 
• Juice of ½ lemon

Method

1. Take cauliflower florets in a bowl, add red chilli sauce, tomato ketchup, red chilli powder, 1 teaspoon dried mango powder, 1 teaspoon chaat masala and salt and mix well.  
2. Mash potatoes in another bowl. Add ginger, green chillies, onion, green chilli sauce, green chutney, remaining dried mango powder, remaining chaat masala and salt and mix well.
3. To make batter, take gram flour in a bowl, add carom seeds, turmeric powder, chilli powder, ginger-garlic paste, salt and water as required and whisk well to make a lump free batter of coating consistency. 
4. Divide the potato mixture into equal portions, stuff each portion with a cauliflower floret and shape into balls. 
5. Heat sufficient oil in a kadai. 
6. To make sauce, heat oil in a non-stick pan, add ginger and green chillies and sauté till fragrant. Add green chilli sauce, red chilli sauce, tomato ketchup and sugar, mix and sauté for 2-3 minutes. Transfer into a bowl. 
7. Add lemon juice, radish, onion and coriander leaves and mix well. 
8. Dip the balls in the batter and deep-fry in hot oil for a minute. Drain on absorbent paper and flatten a little. Deep-fry once again till golden brown. Drain on absorbent paper. 
9. Halve the pakodas and place them on a serving platter. Serve them topped with green chutney, sauce, coriander leaves, radish, green and red capsicum strips.