Makes about 12 (8-ounce) servings

Prep: 25 minutes

Cool: 4 hours

Stand: 4 hours

Ingredients

• 2 potatoes scrubbed & boiled

• 1 small cauliflower

• 1 tsp. coriander finely chopped

• 5-7 mint leaves finely chopped

• 1 tiny green chili finely chopped

• 1/2 tsp. chaat masala

• salt to taste

• 1/2 tsp. lemon juice

• 2 tbsp. oil

Method

1. Do not peel potatoes.

2. Cool and chop into chunks.

3. Clean and break cauliflower in medium sized florets.

4. Dip in boiling hot water for 5 minutes.

5. Drain and keep aside.

6. Heat oil in a heavy pan.

7. Fry chunks of potato and cauliflower some at a time.

8. Fry to a crisp golden brown.

9. Drain and keep on kitchen paper to soak excess oil.

10. Take all ingredients in a large bowl.

11. Add fried piece of potato and cauliflower.

12. Toss with a fork till pieces are well coated with seasoning.

13. Serve immediately.

 

Making time: 20 minutes.

Makes: 2 servings bowl

Shelflife: Best fresh

Tip: Potatoes can also be deep fried in very hot oil briefly after boiling and dicing to give a nice and crisp texture. Goes very well as a cocktail snack item.

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