A Tangy Potato Snack

KosherEye.com

Adapted from How To Cook Indian by Sanjeev Kapoor

This recipe will transport you to the capital of India. Delhi, known as “Dilli” in the local dialect, has two sections: Old Delhi and New Delhi. Old Delhi is still the stronghold of eateries that boast the old style of Mughal cooking. New Delhi is replete with contemporary restaurants and street food. This snack, sold on the roadside, is best eaten just after the potatoes are cooked while they’re still crisp.

Ingredients:

1-inch piece fresh ginger, julienned
3 teaspoons freshly squeezed lemon juice
5/8 teaspoon table salt
3 medium potatoes, cut into 1/2-inch cubes
1 quart (800 ml) vegetable oil
1 large red onion, chopped
1/8 teaspoon black salt (most Indian grocers carry it, if you don’t have, leave it out)
1/2 teaspoon chaat masala (recipe below)
1/2 teaspoon red chile powder
1/4 teaspoon ground roasted cumin
2 green chiles, stemmed and diced
3 tablespoons chopped fresh cilantro

Directions:

Put the ginger in a small bowl, add 1 teaspoon of the lemon juice and 1/8 teaspoon of the table salt, and stir well. Set aside in the refrigerator.

Put the potatoes in a bowl and toss with 1/4 teaspoon of the table salt.

Place a nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the potatoes, a few pieces at a time. Cook, stirring with a slotted spoon, for 5 to 6 minutes or until crisp and golden brown. Remove with the slotted spoon and drain on paper towels.

Transfer the potatoes to a large bowl. Add the onion, the remaining 1/4 teaspoon table salt, the black salt, chaat masala, chile powder, cumin, chiles, cilantro, and the remaining 2 teaspoons lemon juice, and stir well.

Transfer to a serving bowl, garnish with the ginger, and serve immediately.

Notes:

Yield: Serves 4.

Chaat Masala Spice Mix
A spicy and tangy mix used in chaats (snacks), salads, and savory dishes like fritters, to enhance their taste.

1/4 cup coriander seeds
2 teaspoons cumin seeds
1 teaspoon ajwain*
2 or 3 red chilies, stemmed
3 tablespoons black salt
1/2 teaspoon citric acid
1 tablespoon table salt
1 teaspoon ground black pepper

Place a small nonstick sauté pan over medium heat. Add the coriander and dry-roast until lightly browned and fragrant. Transfer to a bowl.

One spice at a time, dry–roast the cumin and ajwan, and add them to the coriander. Stir and set aside to cool comp0letely.

Transfer to a spice grinder. Add the chilies, black salt, citric acid, amchur, table salt, and pepper. Grind to a fine powder.

Store in an airtight container.

*also known as carom sees, it smells exactly like thyme but is more aromatic and less subtle in taste as it is slightly bitter and pungent.

**this recipe also includes 1/2 teaspoon dried amchur (dried unripe green mango powder). This is sometimes available in large pieces. If you can find it, grind it finely. Use in moderation as a little goes a long way.

Recipes: Snacks, Potatoes Indian Style, Vegetarian, Parve, Kosher