Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Potatoes scrubbed & boiled |
| 1 small | Cauliflower |
| 1 teaspoon | Coriander finely chopped |
| 5 \N | Mint leaves finely chopped; (5 to 7) |
| 1 \N | Tiny green chilli finely chopped |
| ½ teaspoon | Chaat masala |
| \N \N | Salt to taste |
| ½ teaspoon | Lemon juice |
| 2 tablespoons | Oil |
Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.
Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.
Serve immediately.
Making time: 20 minutes.
Makes: 2 servings bowl
Shelflife: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.