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Potato Chaat |
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| Exotic
ways with potato |
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Ten
spud-masters have won a copy of the fantastic York Food, Drink and
Leisure Guide.
Fancy
something a little exotic, that doesn't take hours to prepare and
cook?
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| Potato
Chaat - from Christina Surdhar |
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Ingredients
2 tbsps sunflower oil.
1
medium onion.
1 tsp whole cumin seeds.
1 tsp finely chopped fresh ginger.
1 chopped garlic clove.
1 finely chopped green chilies.
Quarter tsp turmeric.
500g Charlotte potatoes.
1 x 14oz can chick peas.
1 chopped fresh lemon and a handful of chopped coriander leaves
to garnish.
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Method
- Heat
the oil in a nonstick wok, add cumin seeds, ginger, garlic,
chilli, onion and potato.
- Fry
over a very low heat for 10 mins.
- Add
drained chick peas and continue to cook until onions are
soft and dark brown - almost caramelised - and potatoes
tender.
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When nearly ready, add turmeric and season to taste.
- Garnish
with lemon and coriander.
Tip:
If potatoes are sticking to pan, add half a chopped tomato
and a squirt of lemon juice.
Variations: Instead of chick peas, use garden peas
or sweet corn. Yum!
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| Time
- 35 mins |
Next
recipe
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The York Food and Drink Guide is produced by Stone Soup -
the creators of York's :here magazine
