Served as snacks, suitable for vegetarians

Indian

Potatoes - 6 kg

Tomatoes - 12

Green Chillies - 16

Anardana - 6 ounce

Ginger - 4 ounce

Chaat Masala - 8 Tablespoons

For the Chaat Masala

Slightly roasted coriander seeds - 4 Tablespoons

Red Chillies - 4 Tablespoons

Roasted cumin seeds - 4 Tablespoons

Amchur powder - 4 Tablespoons

Black pepper - 4 Tablespoons

Salt - 7 Tablespoons

Black salt - 4 Tablespoons

Ajwain - 1 pinch

Chilli powder - 8 teaspoons

Dhanageera powder - 8 teaspoons

Oil - 24 Tablespoons

Salt - to taste

Coriander - as needed for garnishing

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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