Dry aloo chaat

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

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