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Ingredients
2 medium potatoes (boiled, peeled and cubed)
1 onion (chopped)
1 green chilly
Handful of fresh coriander leaves
4 Tbsp fresh tamarind chutney
2 Tbsp hot mint chutney
1 lime
1 spring onion
A pinch of chaat masala
Salt to taste
2 medium potatoes (boiled, peeled and cubed)
1 onion (chopped)
1 green chilly
Handful of fresh coriander leaves
4 Tbsp fresh tamarind chutney
2 Tbsp hot mint chutney
1 lime
1 spring onion
A pinch of chaat masala
Salt to taste
Cooking Style
Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl.Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney.
Squeeze in the lime juice, add the chaat masala, spring onion and season with salt.Mix everything together nicely to combine. Serve hot or warm in small bowls.
Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl.Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney.
Squeeze in the lime juice, add the chaat masala, spring onion and season with salt.Mix everything together nicely to combine. Serve hot or warm in small bowls.
|
Ingredients
2 medium potatoes (boiled, peeled and cubed)
1 onion (chopped)
1 green chilly
Handful of fresh coriander leaves
4 Tbsp fresh tamarind chutney
2 Tbsp hot mint chutney
1 lime
1 spring onion
A pinch of chaat masala
Salt to taste
2 medium potatoes (boiled, peeled and cubed)
1 onion (chopped)
1 green chilly
Handful of fresh coriander leaves
4 Tbsp fresh tamarind chutney
2 Tbsp hot mint chutney
1 lime
1 spring onion
A pinch of chaat masala
Salt to taste
Cooking Style
Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl.Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney.
Squeeze in the lime juice, add the chaat masala, spring onion and season with salt.Mix everything together nicely to combine. Serve hot or warm in small bowls.
Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl.Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney.
Squeeze in the lime juice, add the chaat masala, spring onion and season with salt.Mix everything together nicely to combine. Serve hot or warm in small bowls.
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