Description
A delicious and tangy snack featuring crispy potatoes and fresh herbs, perfect as an appetizer or light meal.
Ingredients
- 2 large potatoes (cubed)
- 1 tablespoon oil
- 1 teaspoon ginger (or garlic, chopped)
- 1 green chili (chopped)
- ½ teaspoon cumin powder (roasted jeera powder, optional)
- ⅛ teaspoon salt
- ½ teaspoon chaat masala powder
- ¼ to ½ teaspoon red chili powder
- 1 tablespoon coriander leaves (chopped)
- 2 to 4 tablespoons nylon sev
- 2 tablespoons pomegranate arils (or sweet raisins & roasted cashews)
- ½ to ¾ teaspoon lemon juice (or 1 teaspoon sweet tamarind chutney)
- ¼ to ½ cup coriander leaves
- 4 to 6 mint leaves (pudina, optional)
- 1 garlic clove
- ⅛ inch ginger
- 1 teaspoon fried gram (optional)
- 1 tablespoon water (if needed)
- ¼ teaspoon salt (or as needed)
Instructions
- Wash and peel the potatoes. Cut them into small cubes.
- Method 1 – No deep fry: In a pan, heat 1 tablespoon of oil. Add chopped ginger, garlic, and green chili. Sauté for a minute. Add the cubed potatoes, cumin powder, salt, chaat masala, and red chili powder. Cook until the potatoes are soft and slightly crispy.
- Method 2 – Deep fry: Heat oil in a deep frying pan. Once hot, add the potato cubes and fry until golden brown and crispy. Drain on paper towels.
- In a bowl, add the cooked potatoes from either method, chopped coriander, pomegranate arils, lemon juice (or tamarind chutney), and mint leaves. Mix well. Adjust salt and spices as needed.
Notes
Serve Potato Chaat warm or at room temperature, topped with nylon sev for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian