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Potato and Pea Chaat

Recipe information

  • Yield

    serves 4¿5

Ingredients

Preparation

  1. Once the potatoes have been diced into the bowl, add 1 cup boiled and well-drained peas. Add just a little bit more of each of the seasonings, tasting to make sure you have a good balance. Serve at room temperature, with chopped cilantro sprinkled over the top.

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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. Buy the full book from Amazon.
TagsIndianSouth AsianAsianPeaBean and LegumeVegetableSnackLunchDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyNo-CookCookbooks
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