Dry aloo chaat
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Potatoes scrubbed & boiled | |
| 1 | small | Cauliflower |
| 1 | teaspoon | Coriander finely chopped |
| 5 | Mint leaves finely chopped; (5 to 7) | |
| 1 | Tiny green chilli finely chopped | |
| ½ | teaspoon | Chaat masala |
| Salt to taste | ||
| ½ | teaspoon | Lemon juice |
| 2 | tablespoons | Oil |
Directions
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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