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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 1 1/2 pounds waxy boiling potatoes (such as red potatoes), boiled, allowed to cool thoroughly, and peeled (do not refrigerate at any point)
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne pepper, or more, as desired
- Freshly ground black pepper, a generous amount
- 1/2 teaspoon ground roasted cumin seeds
- 1 1/2 tablespoons lemon juice
Method
- Cut the potatoes into 1/2-inch dice and put into a glass, ceramic, or stainless-steel bowl.
- Add all the remaining ingredients and mix well.
- Taste for balance of spices, adding more of any of the seasonings if you like.
- Serve at room temperature.
- (Do not refrigerate.
- Refrigeration at any stage changes the texture of the potatoes.)
- Once the potatoes have been diced into the bowl, add 1 cup boiled and well-drained peas.
- Add just a little bit more of each of the seasonings, tasting to make sure you have a good balance.
- Serve at room temperature, with chopped cilantro sprinkled over the top.
- (serves 45)
- Make Potato Chaat exactly as the recipe suggests.
- Then put 3 tablespoons oil in a large well-seasoned or nonstick pan and set on medium-high heat.
- When hot, put in the potatoes.
- Stir and fry for 45 minutes, until the potatoes are lightly browned.
- Serve hot, with chopped cilantro sprinkled over the top.
- (serves 4)
