| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
India acces, Snacks |
1 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Potatoes |
| 3 |
|
Tomatoes |
| 4 |
|
Green Chillie |
| 1 1/2 |
oz |
Anardanna |
| 1 |
oz |
Ginger |
| 2 |
tb |
Chaat Masala |
|
|
For the Chaat Masala |
| 1 |
|
Teacup Slightly roasted coriander seeds |
| 1/2 |
|
Teacup Red Chillies |
| 1 |
|
Teacup Roasted cumin seeds |
| 1 |
|
Teacup Amchur powder |
| 1 |
tb |
Black pepper |
| 1 3/4 |
|
Teacup Salt |
| 2 |
tb |
Black salt |
|
|
Apinge Ajwain |
| 2 |
ts |
Chilli powde |
| 2 |
ts |
Dhanageera powder |
| 6 |
tb |
Oil – |
|
|
Salt – to taste |
|
|
Coriander for decoration |
INSTRUCTIONS
Grate the tomatoes.
Slice the ginger.
Boil the potatoes and cut into big pieces. Apply the chaat masala,
dhanageera powder chilli powder to the to the potatoes.
Roast the Anardanna and powder them.
Heat the oil in a vessel. Add the grated tomatoes and cook for three
to four minutes. Add the ginger and cook for two minutes. Be sure the
oil separates form the tomatoes Add the green chillies and ajwain and
fry again.
Add the potatoes and cook on a slow flame.
At the powedered anardanna and salt.
Serve hot, garnished with chopped coriander.
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