1kg small salad potatoes, unpeeled
80ml tamarind puree
4 green chillies, seeded and finely chopped
4 tablespoons chopped coriander (cilantro) leaves
2 teaspoons chaat masala
Boil the potatoes in their skins for 15 minutes, or until just tender. Peel the potatoes and slice them into small rounds. Put them in a serving bowl.
Mix the tamarind puree with 2 tablespoons of water. Mix all the other ingreedients with the tamarind, then season with salt.
Gently toss the potato rounds with the tamarind mixture and serve.
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