Ingredients
Scale
- 1 cup steam cooked potatoes chopped into potato pieces or half wedges with skin on
- Oil to dress
- 0.5 tsp black salt
- 1 tsp chaat masala
- 2 tsp mint chutney
- 2 tsp tamarind chutney
- 2 tsp fresh squeezed lime juice
- 1 tsp anardana powder (optional but recommended)
- 1 tsp pomegranate seeds (optional)
- 1 tsp chpped cilantro (optional)
- For Mint Chutney (makes more than required by recipe):
- 1 cup loosely packed mint leaves
- 1 to 2 tsp mild chopped green chili (adjust according to heat of chillies)
- 1 clove garlic (optional)
- 1 tsp ginger
- 0.5 tsp salt
- 2 tsp yogurt
- 0.5 tsp lime juice
- Grind with some water all ingredients except yogurt and lime juice and then stir in the yogurt and lime juice
- Sweet and Sour tamarind chutney (makes more than required in recipe)
- Soak 0.5 cup tamarind in 1.5cup hot water for 30 mins. Squeeze pulp by hand and strain
- Add 7 Tbsp jaggery and salt to taste and reduce, then cool down
- You can optionally season with 0.5 tsp cumin powder, 0.5 tsp dry ginger powder, 0.5 tsp red chili powder, 0.5 tsp white pepper powder, 0.5 tsp heeng. But for this dish we like to keep it simple.
Instructions
- Pre-Heat oven to 375 F
- Add the potato pieces to an oiled pan, drizzle them with some oil and seasonw ith salt
- Bake till crispy for 30 to 40 minutes
- Add them to a large bowl
- Add black salt, anardana powder, chat masala powder by sprinling over, add mint chutney, add tamarind chutney, add lime juice, half the cilantro if using and mix thoroughly dressing the potatoes
- Taste and adjust seasoning, then serve in two bowls
- garnish with cilantro and pomegranate seeds if using
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Appetizer
- Cuisine: Indian