PREPARATION

1. Take a pressure cooker, add 450 grams potatoes, 1300 milliliters water and cover it with lid.

2. Cook till you hear 2 whistles.

3. Remove it from heat.

4. Drain and peel the potatoes.

5. Transfer this into a bowl. Keep aside.

6. Take 90 grams carrot and grate the carrot with food grater.

7. Now, take a ziplock bag, add 150 grams nachos and zip the bag.

8. Crush the nachos with the help of a rolling pin.

9. Remove the crumbs from zip lock bag and transfer it to a bowl.

10. Then, mash the potatoes with food masher properly.

11. Add 90 grams carrot, 50 grams onions, 22 grams bread slices, 1 teaspoon green chili, 2 tablespoons coriander, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon black pepper powder and mix all the ingredients well.

12. Take some mixture in your hand and shape it into a ball.

13. In a bowl, add 80 grams corn flour, 130 milliliters water and mix it well to make a batter.

14. Now, dip the prepared balls in corn flour mixture and roll it in prepared nachos crumb.

15. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

16. Drain it on an absorbent paper and keep aside.

17. In a blender, add 230 grams tomato, 80 grams onions, 1 teaspoon garlic, 1 teaspoon green chili, 2 tablespoons coriander, 1/2 teaspoons alt, 1/2 teaspoon pepper powder, 1/2 teaspoon cumin powder, 30 milliliters lemon juice and blend for a minute.

18. Remove it from blender and put the salsa into a shot glass.

19. Top with prepared aloo kurkure balls.

20. Serve.