Preparation / Directions:
Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, until golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chile powder, cumin powder, chaat masala.
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate seeds.
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