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2 medium potatoes
1½ cups cauliflower, cut into florets
1 teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
1½ teaspoons ginger-green chilli paste
1 cup fenugreek (methi) leaves, finely chopped
2 teaspoons chaat masala
1 tablespoon oil
salt to taste
oil for deep frying |
- Cut the potatoes into thick wedges (lengthwise) with the skin
on.
- Deep fry the potatoes and cauliflower separately till they
are golden brown. Drain on absorbent paper and keep aside.
- Heat the oil in a non-stick pan, add the cumin seeds and
asafoetida and heat.
- When the seeds crackle, add the ginger-green chilli paste
and sauté for 1 minute.
- Add the fenugreek leaves and sauté till the leaves
are crisp and lightly browned.
- Add the fried potato and cauliflower pieces, chaat masala
and salt and mix well.
- Serve hot.
Cooking Time : 15 mins.
Preparation Time : 25 mins.
Serves : 4 to 5 people
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