Suneeta’s Potato Chaat with Cilantro-Mint Chutney

Name: Suneeta’s Potato Chaat with Cilantro-Mint Chutney
Yield: Serves 6 to 8
Ingredients: 2 to 3 tbsp. canola or other neutral oil; 2 to 3 tbsp. canola or other neutral oil; ½ to ¾ tsp. cayenne pepper; 1 tsp. ground cumin; 3 tbsp. finely chopped fresh cilantro; ½ cup fine sev (see Cook’s Note); ½ cup Punjabi spice mix (see Cook’s Note); ½ cup/70 g diced red onion; ¾ cup/180 ml. plain low-fat yogurt; 3½ tsp. kosher or fine sea salt; 3½ tsp. kosher or fine sea salt; 2 lb/910 g baby new potatoes; 2 tsp chaat masala (see Cook’s Note); ⅓ cup/75 ml. sweet tamarind chutney (see Cook’s Note); ⅓ cup/75 ml. coriander chutney (see Cook’s Note); About ¼ cup/60 ml. water

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

A few years ago, Suneeta Vaswani, my wonderful friend and colleague, led me and others on a culinary tour of India. We started in Delhi, headed to Agra and Jaipur, and then south to Kerala and Chennai. Suneeta warned us all that we would be hungry for Indian food after returning home, missing the vibrant spices and intoxicating flavors. She was right. I get hungry for Indian food often and find myself making Indian snacks, the street food of the various regions. I have adapted Suneeta’s rec

Ingredients

Side dish
Vegetarian
Spicy

Ingredients

Method