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Ingredients (Measurement Conversion Calculator) Red Chillies - 4 Tablespoons
Amchur powder - 4 Tablespoons
Slightly roasted coriander seeds - 4 Tablespoons
Green Chillies - 16
Salt - 7 Tablespoons
For the Chaat Masala
Oil - 24 Tablespoons
Chilli powder - 8 teaspoons
Black pepper - 4 Tablespoons
Anardana - 6 ounce
Black salt - 4 Tablespoons
Roasted cumin seeds - 4 Tablespoons
Chaat Masala - 8 Tablespoons
Salt - to taste
Tomatoes - 12
Coriander - as needed for garnishin
Ginger - 4 ounce
Ajwain - 1 pinch
Potatoes - 6 kg
Dhanageera powder - 8 teaspoons
Directions
Grate the tomatoes. Slice the ginger. Boil the potatoes and cut into big pieces. Apply the chaat masala, dhanageera powder and chilli powder to the potatoes. Roast the Anardana and powder them. Heat the oil in a pan. Add the grated tomatoes and cook for 3-4 minutes. Add the ginger and cook for 2 minutes. Cook until the oil separates from the tomatoes. Add the green chillies and ajwain and fry again. Add the potatoes and cook on a low heat. Add the powedered anardana and salt. Serve hot, garnished with chopped coriander.
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Served as snacks, suitable for vegetarians
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