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24 November 2008


Crispy potaotes and cauliflower make a wonderful combination with methi leaves.This tasty vegetable is sure to perk up any meal and it is one of my personal favourites.

Preparation Time : 15 mins.

Cooking Time : 25 mins.

Serves 4.


2 medium potatoes

1½ cups cauliflower, cut into florets

1 teaspoon cumin seeds (jeera)

¼ teaspoon asafoetida (hing)

1½ teaspoons ginger-green chilli paste

1 cup fenugreek (methi) leaves, finely chopped

2 teaspoons chaat masala

1 tablespoon

oil, salt to taste

Other ingredients:

oil for deep frying


1. Cut the potatoes into thick wedges (lengthwise) with the skin on.

2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.

3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.

4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.

5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.

6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.

7. Serve hot.TipsAn easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.

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