Recipe information
Yield
serves 4
Ingredients
Preparation
Make Potato Chaat exactly as the recipe suggests. Then put 3 tablespoons oil in a large well-seasoned or nonstick pan and set on medium-high heat. When hot, put in the potatoes. Stir and fry for 4–5 minutes, until the potatoes are lightly browned. Serve hot, with chopped cilantro sprinkled over the top.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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