Recipe> Sweet 'n' Tangy Potato

Image: Fresh garden potatoes

Image by: Hemmert

Text by: Tanya Munshi
This is an all time snack. You can complement your evening drinks or a meal with these sweet 'n' tangy potatoes. It’s simple to make and can liven up even the most boring meals cooked for that day!

1
Ingredients:
3-4 medium sized potatoes
1-2 Green chillies
¼ tsp methi (fenugreek) seeds
½ tsp jeera (cumin) seeds
A pinch of Hing (asafoetida)
¼ tsp Chaat masala
¼ tsp Red chilli powder
¼ tsp Turmeric Salt – to taste
¼ tsp Sugar
¼ squeezed Lemon juice
Fresh coriander leaves – a few strands chopped finely for garnishing
1-2 tbsp Cooking oil
2
Things you need:
A pressure cooker
A wok/ kadai – preferably a non-stick cookware with a lid
A wooden ladle
3
Method:

1. First - pressure cook the potatoes. Then peel them, cut into cubes and set aside.
2. In a wok, heat the oil. Add fenugreek and cumin seeds and bring them to a slight splatter.
3. Then lower the flame and add the cubed boiled potatoes and gently toss them in the seasoning.
4. Then add the spices one by one – asafoetida, chaat masala, red chilli powder, turmeric powder, chopped green chillies (optional), sugar and salt to taste. Mix all of them together (again) gently with the potatoes.
5. Cover the lid and let it cook in the steam for 3-4 minutes.
6. Remove the lid, toss the mixture well and finally add juice of ¼ slice lemon and the freshly chopped coriander leaves and mix again.
7. Serve hot with cool drinks, or dal and chapattis.

Note:
Remember to gently mix the potatoes. Since these are boiled potatoes they have a tendency to break or mush easily. If serving as a snack, serve with toothpicks or cocktail forks. This snack tastes best when served piping hot. So keep the ingredients ready and you can prepare the dish just when your guests arrive.