Makes about 12 (8-ounce) servings
Prep: 25 minutes
Cool: 4 hours
Stand: 4 hours
Ingredients
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2 potatoes scrubbed & boiled
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1 small cauliflower
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1 tsp. coriander finely chopped
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5-7 mint leaves finely chopped
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1 tiny green chili finely chopped
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1/2 tsp. chaat masala
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salt to taste
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1/2 tsp. lemon juice
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2 tbsp. oil
Method
Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.
Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.
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.
