1. Chop the boiled potatoes into cubes. Deep-fry the potatoes in oil in a wok or dutch oven until golden brown and well cooked. Drain potatoes on a paper towel. 2. In a frying pan heated to sizzling, quickly saute the cumin powder, chaat masala and cayenne powder for 30 seconds. Place the spices in a large bowl and add the the fried potatoes, along with the salt, and mix thoroughly. 3. Add tamarind chutney and mint chutney and combine throughly. Garnish with fresh coriander leaves and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
