Tangy potato chaat

Yield: 4 servings

Measure Ingredient
¼ cup Cilantro, coarsely chopped
1 tablespoon Jalapeo pepper cored, seeded, chopped
8 \N (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

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

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