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Categories:
golden vegetable oil cumin powder chaat masala red chile powder salt cilantro chutney sweet tamarind plain yogurt cilantro
Viewed: 64 - Published at: 7 years agoIngredients
- 4 medium-sized golden or white potatoes
- 3 teaspoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 1/2 teaspoon red chile powder
- 1/4 teaspoon salt
- 5 teaspoons quick cilantro chutney
- 3 teaspoons sweet tamarind chutney
- 1/2 cup plain yogurt, mixed well with a spoon
- 1/2 cup sev
- 3 teaspoons chopped cilantro for garnish
Method
- Peel around 4 medium-sized potatoes and cut them into pieces about 1/2" wide and 1/2" long. Place them in a microwaveable bowl and fill with water in such a way that all the potatoes are submerged in water. Microwave for 3 minutes.
- Pour the potatoes carefully in a sieve and drain the water. After the potatoes have cooled down, wipe them dry on a kitchen towel or paper napkin.
- Heat a cast iron or a thick-bottomed skillet. Pour half the vegetable oil. Divide the potatoes into two batches to ensure that the pieces get heated in a single layer without crowding each other. Insert the potatoes in the cast iron pan.
- Saute the potatoes very 2-3 minutes to prevent them from sticking to the pan. The goal is for the potatoes to acquire a taut, golden brown skin on all the surfaces. This takes about 15-18 minutes. Repeat the process with the next batch.
- Put the roasted potatoes in a mixing bowl. Add salt, red chile powder, cumin powder and chaat masala. Mix well. Add cilantro chutney and sweet tamarind chutney. Mix well.
- Divide potatoes between two serving plates. Pour the yogurt on the potatoes. Layer sev on top and garnish with cilantro. Serve right away.
