Tangy potato chaat
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cilantro, coarsely chopped |
| 1 | tablespoon | Jalapeo pepper cored, seeded, chopped |
| 8 | (to 10) mint leaves | |
| 1 | tablespoon | Ginger, coarsely chopped |
| 1½ | pounds | Waxy potatoes Yellow Finn or Yukon Gold peeled, cut in 1 1/2\" cubes |
| ¼ | cup | Lime juice |
| ½ | teaspoon | Chaat powder |
| ½ | teaspoon | Salt |
Directions
Put the cilantro, jalapeo, mint and ginger in a food processor and process until finely chopped. Set aside.
Steam or boil the potatoes until they can be pierced easily with a fork, 15-20 minutes.
Meanwhile, mix the lime juice, chaat powder and salt in a large bowl.
Add the cooked, drained potatoes and toss gently to coat; they will absorb the juice quickly. Add the herb paste and toss again. Taste and adjust seasonings. Serve immediately or chill for 45 minutes and serve cold.
Fine Cooking June-July 1995
Submitted By DIANE LAZARUS On 06-09-95