Potatoes have to be the most loved vegetable in Indian cuisine. No chaat (snack) party is complete without a lot of potato dishes. The samosas, the kachoris, the pani puris… nothing would be the same if you remove the potato from them. So today I thought of making a snack/chaat with just potatoes. Not a stuffing, but purely as is. There’s actually very little room to go wrong with potatoes.
Wash them, cut them and toss them with spices. Yesterday when I went to my grocery shop, I saw a whole bunch of baby potatoes and that’s what inspired this dish.
Preparation time: 10 mins| Cooking time: 15 mins| Serves 2-3
300 gms baby potatoes
1 sprig of curry leaves
- Here’s Why Delhi-NCR Gets Pollution Code On Lines Of Beijing
- PM Modi Is More Interested In TRP Politics Rahul Gandhi At Congress Parliamentary Meet
- Bigg Boss 10 December 1 Review: Priyanka Jagga Succeeds In Her Divide And Rule Strategy
- Kahaani 2 Audience Reaction: Vidya Balan Starrer Thriller Gets Mixed Reviews
- Find Out What PM Modi Said About Demonetisation On LinkedIn
- Row Over West Bengal ”Military Coup” Issue Escalates: Who Said What
- Here’s How Mohammad Kaif Replied To Virender Sehwag’s Birthday Wish On Twitter
- West Bengal CM Mamata Banerjee’s Flight Reportedly Had Low Fuel: Here’s What Happened
- Reliance Jio Welcome Offer Extended Till March 31, JioMoney Launched
- Uri Attackers Came From Pakistan, Establishes Digital Data
- Bigg Boss 10 Nov 30 Episode Review: Captaincy Brings Differences In Manoj Punjabi & Manveer Gurjar
- Congress Vice President Rahul Gandhi’s Official Twitter Handle Hacked
- After Rahul Gandhi’s Twitter Handle, Congress Official Twitter Account Hacked
- 3 Dead As Army Helicopter Crashes In Sukna In West Bengal
- BJP, Congress Engage In War Of Words Over Nagrota Attack: Find Out More
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chaat masala
1/4 tsp red chilli powder
Juice of 1/2 lime
Salt to taste
2 tbsp Olive Oil
• Wash the potatoes and pat them dry. Do not peel the skin. Some of the skin might come off when you pat them dry.
• Cut into halves or quarters depending on the size of the potatoes.
• Heat oil in a non-stick pan.
• When the oil is hot add the cut potatoes and cook covered on low heat for about 5 minutes.
The potatoes will become slightly tender.
• Now add all the spices and the curry leaves and again cook covered for another 10 minutes.
Toss them around a couple of times in between. If you think the potatoes are sticking to the pan, you can add a little water on the lid of the pan. This would help the steam built inside the pan to condense. We don’t want a lot of water but just enough for the potatoes to become tender.
• Remove in a serving dish and drizzle lime juice and a pinch of chaat masala on top. Toss well and serve hot as a tea-time snack!
Note: While I have used baby potatoes for the dish, you can use any sized potatoes. Just cut them into bite size pieces.
Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in