Here is another of Vinita’s inspired dishes. Although it uses potatoes and might seem very similar to the previous recipe, it is actually very different. This is a “chaat,” a spicy, hot, and sour snack food, which in India could be eaten by itself with a cup of tea. However, I often serve it as part of a lunch or dinner, along with cauliflower with ajowan and ginger, chana dal with spinach and tomato, any Indian bread, and a yogurt relish.
SERVES 4
From Vinita Pittie
• 5–6 medium waxy potatoes (about 1 lb in all), boiled, cooled, and peeled
• 1 teaspoon ground coriander
• ½–1 teaspoon nice red chili powder
• 1 teaspoon chaat masala
• ¾–1 teaspoon salt (start with the smaller amount)
• ¼ teaspoon ground black pepper
• ¼ teaspoon garam masala
• 1½ teaspoons whole cumin seeds
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 2 tablespoons olive or peanut oil
1. Cut the potatoes lengthwise into fat fries and put them in a bowl.
2. Put the ground coriander in a small bowl with the lower amount of chili powder, the chaat masala, the lower amount of salt, the black pepper, and the garam masala.
3. Put a small, heavy-based frying pan over medium heat. When hot, add the cumin seeds and stir them around until you get a roasted aroma and they turn a shade darker. Add all the ground spices to the small bowl. Stir for 5 seconds, then tip onto a piece of paper towel. Once cool, put the spice mixture into a clean coffee grinder or spice mill and grind as finely as you can.
4. Sprinkle the spice mixture, fresh cilantro, and lime juice over the potatoes and mix well with a gentle hand.
5. Put the oil in a well-seasoned wok, karhai, or nonstick frying pan and set over medium heat. When hot, add the potatoes and stir for a minute. Taste for salt and chili powder, adding more if you wish.
