Anardana - 6 ounce
Coriander - as needed for garnishing
Ajwain - 1 pinch
Green Chillies - 16
Slightly roasted coriander seeds - 4 Tablespoons
Ginger - 4 ounce
Tomatoes - 12
Salt - 7 Tablespoons
Dhanageera powder - 8 teaspoons
Black pepper - 4 Tablespoons
Salt - to taste
Black salt - 4 Tablespoons
Red Chillies - 4 Tablespoons
Oil - 24 Tablespoons
For the Chaat Masala
Chilli powder - 8 teaspoons
Potatoes - 6 kg
Amchur powder - 4 Tablespoons
Chaat Masala - 8 Tablespoons
Roasted cumin seeds - 4 Tablespoons
Directions
Grate the tomatoes. Slice the ginger. Boil the potatoes and cut into big pieces. Apply the chaat masala, dhanageera powder and chilli powder to the potatoes. Roast the Anardana and powder them. Heat the oil in a pan. Add the grated tomatoes and cook for 3-4 minutes. Add the ginger and cook for 2 minutes. Cook until the oil separates from the tomatoes. Add the green chillies and ajwain and fry again. Add the potatoes and cook on a low heat. Add the powedered anardana and salt. Serve hot, garnished with chopped coriander.
Served as snacks, suitable for vegetarians
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